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Mexican Dip #2

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Ingredients

Adjust Servings:

	3 cups cooked cold pinto beans
	3 cups shredded monterey jack cheese
	16 ounces sour cream, mixed with
	1/4 cup taco sauce
	2 large garden ripe tomatoes, chopped fine
	2 large sweet onions, chopped fine
	1 cup of sliced black olives
	2 (12 ounce) jars of chunky mild salsa

Nutritional information

238.6

Calories

133 g

Calories From Fat

14.9 g

Total Fat

8.7 g

Saturated Fat

34.1 mg

Cholesterol

518.5 mg

Sodium

17.2 g

Carbs

4.7 g

Dietary Fiber

3.4 g

Sugars

10.8 g

Protein

191g

Serving Size

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Mexican Dip #2

Name: Mexican Dip #2
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 15
Cuisine: American
Ingredients: : 3; : 3; : 16; : 1/4; : 2; : 2; : 1; : 2

Features:

Cuisine:

American

I wonder if I can add a twist to this recipe.

50 min
Serves 15
Easy

Ingredients

Directions

Mexican Dip #2,

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Steps

1 Done	Starting With the Pinto Beans, Using a Large Clear Glass Bowl (use a Punch Bowl) Start Layering Using Only of All Ingredients.
2 Done	Then Do It Again.
3 Done	Garnish With a Sprinkle of Extra Shredded Jack Cheese and Refrigerate Overnight.
4 Done	Serve Cold or It Can Be Heated (individual Servings in the Microwave). Use Frito's Dip Chips or Plain Tostado Chips.
5 Done	Great For Parties.