"Delicious and spicy dip--great for tailgate parties or large get togethers."
cooked pinto beans
( Luck's in a can is okay)
chunky salsa, med to hot
shredded monterey jack pepper cheese
( 1 for garnish)
sour cream, mixed with
taco sauce, med to hot
sliced and drained black olives
of sliced and drained jalapeno
of sliced and drained banana pepper
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.
When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
This dip can be served hot by heating individual servings in a microwave until the cheese melts.
This dish is great over the top of Frito's or Tostado's.
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Mexican Cornbread and Pinto Bean Dip (cont.)