Mexican Cornbread and Pinto Bean Dip

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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