Prep 30 mins
Cook 30 mins
- 2 (16 ounce) cans pinto beans, drained, rinsed, and divided
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon hot sauce
- 1⁄8 teaspoon black pepper
- 1 (8 ounce) package fat free cream cheese
- cooking spray
- 1 (11 ounce) can kernel corn, drained
- 2 garlic cloves, minced
- 2 cups cooked basmati rice or 2 cups other long-grain rice
- 1⁄2 cup minced fresh cilantro
- 1 (4 1/2 ounce) canchopped green chilies
- 1 cup bottled salsa
- 1⁄2 cup shredded reduced-fat sharp cheddar cheese (2 oz)
- 8 cups baked corn tortilla chips (about 8 oz)
- Preheat oven to 375 degrees.
- Combine 2 cups beans, cumin, hot sauce, black pepper and cream cheese in a food processor, process until smooth.
- Place bean mixture in a medium bowl; stir in remaining beans.
- Set aside.
- Place a medium nonstick skillet coated with cooking spray over medium-high heat.
- Add corn and garlic, and saute for 3 minutes or until lightly browned.
- Remove from heat, and stir in rice, cilantro, and chiles.
- Spread half of the bean mixture in the bottom of a shallow 2 quart baking dish coated with cooking spray.
- Spread half of salsa over bean mixture.
- Spread rice mixture over salsa.
- Top with the remaining salsa and bean mixture, and sprinkle with the cheese.
- Cover and bake at 375 degrees for 30 minutes or until thoroughly heated.
- Serve with chips.
I wasn't quite sure that this would be a good combination of ingredients, but it was fantastic! I left out the chiles as I don't like things spicy but I left everything else the same and it was a very different Mexican dip. Keeper!