This creamy, cheesy, and crunchy pinto bean casserole is a perfect side for your Father’s Day cookout. Dads everywhere will love it! With creamy pinto beans, sharp cheddar cheese, and crunchy tortilla chips, this casserole pairs perfectly with traditional cookout foods such as hamburgers, hot dogs, or steaks.


• 1 Tbsp of olive oil

• ¼ cup yellow onion

• 1 tsp of garlic, minced

• 1 (10-ounce) can of red enchilada sauce

• 2 cups of Randall Pinto Beans, drained

• 2 cups of tortilla chips, crushed and divided

• 1 cup of sharp cheddar cheese, shredded and divided


Preheat the oven to 400 degrees F. Lightly coat an 8″ × 8″ casserole dish with non-stick cooking spray and set aside.

In a skillet on medium-high heat, add the olive oil. When the oil is hot, add the onion. Cook for 2 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds. Stir in the enchilada sauce and pinto beans.

In the prepared dish, layer 1 cup of tortilla chips, 1/2 of the bean mixture, and 1/2 of the shredded cheese. Repeat with the remaining ingredients.

Bake for 20 minutes, until golden brown and bubbly. Serve warm.

Recipe inspired by and picture courtesy of This Wife Cooks.

One 48 oz jar of Randall Pinto Beans can often make more than one recipe. Here is an additional recipe you could make with this same 48 oz jar of Randall Pinto Beans:

Chicken Taco Soup with Pinto Beans