Pinto Bean Casserole
2-15.5 ounce cans of pinto beans, drained
2 cups of frozen corn
1-10.5 ounce can of diced tomatoes and green chilis
1 tbl of dried onion flakes
1 tbl of brown sugar
1 tsp paprika
1/2 tsp salt
1/2 tsp chipotle powder or cayenne
2 large eggs
1 tbl heavy cream
4 ounces of cheddar cheese, shredded
vegetable shortening to grease casserole dish
Preheat the oven to 350 F.
Combine the beans, corn, tomatoes and green chilis with the brown sugar, onion flakes, paprika, salt and chipotle powder. Beat the egg and heavy cream together and stir in 1/2 of the grated cheese then stir this mixture into the bean mixture. Mix everything well and pour it into the greased casserole dish and top with the other half of the shredded cheddar cheese. Bake for uncovered for 60 minutes or until the internal temperature has reached 170 F. Serve warm. Refrigerate leftovers.