Mexican Cornbread and Pinto Bean Dip Recipe

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Ingredients:

Serving

baked cornbread (9x13)
1 quart cooked pinto beans (luck's in a can is okay)
4 cups chunky salsa, medium to hot
3 cups shredded monterey jack pepper cheese (1 for garnish )
2 pints sour cream, mixed with
1/3 cup taco sauce, medium 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	271.06 Kcal (1135 kJ)
Calories from fat	152.83 Kcal
		% Daily Value*
Total Fat	16.98g	26%
Cholesterol	45.01mg	15%
Sodium	992.61mg	41%
Potassium	273.86mg	6%
Total Carbs	18.16g	6%
Sugars	4.3g	17%
Dietary Fiber	3.8g	15%
Protein	12.05g	24%
Vitamin C	14.1mg	24%
Iron	0.7mg	4%
Calcium	300.2mg	30%

Amount Per 100 g
Calories	149.35 Kcal (625 kJ)
Calories from fat	84.2 Kcal
		% Daily Value*
Total Fat	9.36g	26%
Cholesterol	24.8mg	15%
Sodium	546.89mg	41%
Potassium	150.89mg	6%
Total Carbs	10g	6%
Sugars	2.37g	17%
Dietary Fiber	2.1g	15%
Protein	6.64g	24%
Vitamin C	7.8mg	24%
Iron	0.4mg	4%
Calcium	165.4mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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