Go Back
Bean and Nacho Chip Taco Bake
Rachel Kim

Bean and Nacho Chip Taco Bake

Refried beans bind whole black beans, corn and red salsa into a thick filling under a rough nacho-chip crust. Half the chips stay protected until the pan leaves the oven. It is an inexpensive meatless casserole with enough contrast to avoid the usual soft-on-soft problem of beans and melted cheese.
Print Recipe Pin Recipe
Prep Time 18 minutes
Cook Time 25 minutes
Total Time 43 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 can 16 oz refried beans
  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup drained corn
  • 1 1/2 cups thick red salsa
  • 1 tbsp taco seasoning
  • 4 cups sturdy nacho-flavored tortilla chips divided
  • 3 cups shredded cheddar divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Stir the refried beans, black beans, corn, salsa, taco seasoning and 1 1/2 cups cheddar together.
  3. Spread 2 cups chips in the dish and spoon the bean mixture over them.
  4. Top with the remaining cheddar and bake for 20 to 22 minutes until bubbling.
  5. Add the remaining chips in a loose layer and bake for 2 minutes more.
  6. Serve immediately with cool toppings offered separately.