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Mexican Cornbread And Pinto Bean Dip

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Ingredients

Adjust Servings:

	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

Nutritional information

243.8

Calories

142 g

Calories From Fat

15.9 g

Total Fat

9.4 g

Saturated Fat

35.3 mg

Cholesterol

513.8 mg

Sodium

16.9 g

Carbs

4.9 g

Dietary Fiber

2.3 g

Sugars

10.2 g

Protein

176g

Serving Size

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Mexican Cornbread And Pinto Bean Dip

Name: Mexican Cornbread And Pinto Bean Dip
Prep time: 20 min
Total time: 1 h 20 min
Yield: 20
Cuisine: American
Ingredients: : 1; : 4; : 3; : 2; : 1/3; : 1; : 1; : 1

Features:

Cuisine:

American

Delicious and spicy dip--great for tailgate parties or large get togethers.

80 min
Serves 20
Easy

Ingredients

Directions

Mexican Cornbread and Pinto Bean Dip, Delicious and spicy dip–great for tailgate parties or large get togethers , Delicious and spicy dip–great for tailgate parties or large get togethers

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Steps

1 Done	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 (use a Punch Bowl) Add 1/2 of the Pinto Beans, and So On.
2 Done	When You Have 2 Layers of Everything, Cover With Saran Wrap and Refrigerate Overnight, or at Least 8 Hours.
3 Done	This Dip Can Be Served Hot by Heating Individual Servings in a Microwave Until the Cheese Melts.
4 Done	This Dish Is Great Over the Top of Frito's or Tostado's.