Cooktop Cove: How to make cheesy refried bean casserole
By Emily Monaco
Refried beans are one of our favorite Tex-Mex dishes. In the recipe below, they're turned into a cheesy casserole that's just as delicious served on its own as it is as a dip with tortilla chips. The best part? It takes only 5 minutes to prep.
As the casserole can be a bit heavy, we love to serve toppings that guests can add to their own servings. Think thinly sliced, crisp iceberg lettuce, freshly made pico de gallo, or guacamole with a hint of lime. Be sure you have your favorite hot sauce on hand, and the fiesta can begin.
Cheesy Refried Bean Casserole
5 minutes
40 minutes
45 minutes
2 tablespoons lard or vegetable oil
2 red bell peppers, diced
1 onion, diced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cloves garlic, minced
2 jalapeños, minced
3 16-ounce cans refried beans
2 cups grated cheddar cheese
2 cups grated pepper jack cheese
1 tomato, sliced into eight wedges, for garnish
1 jalapeño, halved and seeded (optional), for garnish
Preheat the oven to 350 degrees.
Heat the lard or vegetable oil in a cast-iron skillet, and add the peppers and onions. Sauté until browned, about 10 minutes.
Add the chili powder, cumin, coriander, garlic, and minced jalapeño. Cook for about 1 minute, or until fragrant.
Add the refried beans and stir well to combine. Remove from the heat.
Top the casserole with the grated cheese. Decorate with the tomato wedges and halved jalapeño.
Bake for 25-30 minutes, until bubbly on top.
Serve with chips and the garnishes of your choosing.
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