Mexican Cornbread and Pinto Bean Dip |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 20 |
|
Delicious and spicy dip-great for tailgate parties or large get togethers. Ingredients:
baked cornbread (9x13) |
1 quart cooked pinto beans (luck's in a can is okay) |
4 cups chunky salsa, med to hot |
3 cups shredded monterey jack pepper cheese (1 for garnish) |
2 pints sour cream, mixed with |
1/3 cup taco sauce, med to hot |
1 cup sliced and drained black olives |
1 cup of sliced and drained jalapeno (optional) |
1 cup of sliced and drained banana pepper |
Directions:
1. Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on.
2. When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
3. This dip can be served hot by heating individual servings in a microwave until the cheese melts.
4. This dish is great over the top of Frito's or Tostado's.
|
|