Mexican Cornbread and Pinto Bean Dip

Name: Mexican Cornbread and Pinto Bean Dip
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 20 serving(s)
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

Submitted by Donna Luckadoo

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

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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

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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RECIPE SUBMITTED BY

Donna Luckadoo

Harrogate, TN

Say Hi to my Toy Poodle Peek-A-Boo! She was born on Mothers day, 2007 About Me ~ I was born in Arlington Virginia. My Mother and Father both worked for the F.B.I. After I was born we moved back to Tennessee, Where my parents were born. I have remained here because of the beautiful Mountains! We bought a Home overlooking the mountains of Cumberland Gap Tn. I love to cook!!! Before I became disabled, I worked as a Caterer and as a Supervizing Manager in a Deli/Market for 15 years. It was my life. I miss it very much. I have learned alot about cooking and baking from my Grandmother's and my Aunt's.We do a lot of canning, things like Jellies and Apple butter, Chow Chow,Mixed pickles, Strawberry jam, Gr. Beans and Pickled Beats. And my favorite is the homemade Strawberry Jam. We have even had several Mollasses Stir Offs in the Fall at my Church & we make Apple Butter and Cider. I was raised in the Southeast and we love to COOK. It must be something in the water? LOL & If it involves cooking count me in!!! I Love the Food Network and all the cooking shows. I Have found alot of great recipes and made alot of friends from this Web site. Participation Awards: <img a href="http://photobucket.com/" target="_blank"img src="http://i30.photobucket.com/albums/c302/Donna4566/kitchenexpeditionslogo2-1.jpg" border="0" alt="Photobucket - Video and Image Hosting"/asrc="http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif" alt="Image hosted by Photobucket.com"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg" alt="Image hosted by Photobucket.com"> <a href="http://photobucket.com/" target="_blank"><img src="http://i30.photobucket.com/albums/c302/Donna4566/MAINBANNER.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a>

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