Pinto Bean and Chicken Casserole

Ingredients

• cooking spray
• (15.5 ounce) can spinto beans, drained
• 1/2 cup schopped, cooked chicken
• (11 ounce) can drained Mexican-style corn (such as Green Giant)
• (10 ounce) can undrained diced tomatoes and green chiles (such as Rotel)
• (8 ounce) can tomato sauce
• teaspoon dried minced onion
• teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• ground black pepper to taste
• 1/2 cup scorn chips (such as Fritos)
• cup sshredded Colby-Jack cheese

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray.
2. Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and black pepper in a large bowl.
3. Spread corn chips in the prepared casserole dish; spread bean mixture over top. Sprinkle with Colby Jack cheese.
4. Bake in the preheated oven until cheese melts and casserole is heated through, about 25 minutes. Serve immediately.