| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dip | 15 | Servings | |
INGREDIENTS
| 2 | cn | (15-oz) pinto beans; rinsed and drained |
| 4 | Green onions; cut into 1-inch pieces | |
| 4 | ts | Fresh lime juice |
| 1/4 | c | Dairy sour cream |
| 1 1/2 | c | Cooked or canned corn; well drained |
| 1 1/2 | c | Shredded Jalapeno Jack cheese |
| 1/2 | c | Chopped red pepper |
| 3 | tb | Chopped fresh cilantro |
| 1/2 | ts | Chili powder |
| 1/2 | ts | Cumin |
| 1/8 | ts | Pepper |
| 1 1/4 | c | Dairy sour cream |
| Tortilla chips |
INSTRUCTIONS
THE BEAN LAYER THE CORN-CHEESE LAYER THE TOP LAYER Heat oven to 325. Place half the beans, onions and lime juice in work bowl of food processor or blender; cover. Puree until smooth. Spoon into 2-quart rectangular baking dish. Stir in remaining half of beans and sour cream. Spread evenly in bottom of dish. For the corn-cheese layer, combine all ingredients; mix well. Spread over bean layer. For top layer, spread sour cream over corn-cheese layer. Bake 15 to 20 minutes or until hot and bubbly. Serve immediately with tortilla chips. Makes 7 cups. WASHINGTON TIMES FOOD SECTION JANUARY 24, 1996 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”