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Mexican Cornbread And Pinto Bean Dip

Nutrition per serving    (USDA % daily values)
CAL
203
FAT
52%
CHOL
21%
SOD
41%

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Ingredients for 20 servings

2 pints sour cream , mixed with

1 cup of sliced and drained banana pepper

1 cup of sliced and drained jalapeno (optional)

baked cornbread (9x13)

1 cup sliced and drained black olives

1 quart cooked pinto beans (Luck's in a can is okay)

4 cups chunky salsa , med to hot

1/3 cup taco sauce, med to hot

3 cups shredded monterey jack pepper cheese (1 for garnish)

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