Mexican Cornbread and Pinto Bean Dip

Submitted by Donna Luckadoo

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

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 20

ingredients

• 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

directions

1. 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.
2. When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
3. This dip can be served hot by heating individual servings in a microwave until the cheese melts.
4. This dish is great over the top of Frito's or Tostado's.