Mexican Cornbread And Pinto Bean Dip

More from this source
Food.com
Nutrition per serving    (USDA % daily values)
CAL
220
FAT
52%
CHOL
21%
SOD
62%

Comments

Add a comment

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)

You might also like

Coriander-Chile Pinto Bean Dip
Whole Living
Cowboy Nachos
The Pioneer Woman
Nachos With Poblanos, Fresh Salsa, And Guacamole
Oprah
Pinto Bean And Cheese Tacos
Real Simple
Santiago Salsa (Beans And Rice Dip)
The Kitchn
Sausage, Bean, And Spinach Dip
Southern Living
Red Bean And Spinach Burritos
Real Simple
Seven-Layer Bean Dip
Martha Stewart
Tabasco Re-Fried Beans
What's Gaby Cooking
Bean Chilaquiles With Avocado & Queso Fresco
The Kitchn