Mexican Dip #2

• Ready In: 30 mins
• Serves: 15

Ingredients

• 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

Directions

1. Starting with the pinto beans, using a large clear glass bowl (I use a punch bowl) start layering using only ½ of all ingredients.
2. Then do it again.
3. Garnish with a sprinkle of extra shredded jack cheese and refrigerate overnight.
4. Serve cold or it can be heated (individual servings in the microwave). Use Frito's dip chips or plain tostado chips.
5. Great for parties.