Mexican Cheesy Dip with Black and Pinto Beans


1 lb shredded cook chicken (cooked ground beef, or chorizo sausage)
1 tb olive oil
1 cup chopped red onion
1 green bell pepper, diced
1 tb garlic, minced
1/2 cup of ripe black olives sliced into rounds
15 oz can of black beans drained
15 oz can pinto beans
1lb of frozen corn kernels
8 oz can of enchilada sauce
1 cup salsa
1/4 cup fresh cilantro, chopped
1 tsp adobo seasoning
kosher salt and fresh cracked black pepper to taste
2 cups Monterey Jack cheese, shredded
2 cups sharp cheddar cheese, shredded
This dip is sure to be the party favorite. Full of spicy Mexican flavors. You can make this dip meatless or your choice of chicken, beef or chorizo sausage.


  • 2 cups tomatoes, diced
  • 1 cup sour cream
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, chopped
  • tortilla chips for dipping


  • Pre heat oven to 350 degrees.
  • Grease a 9 x 13 pan and set aside.
  • Heat oil in a skillet over medium high heat.
  • Add the onion, bell pepper and garlic and cook until softened.
  • In a large bowl combine the chicken, cooked vegetables, beans, corn, enchilada sauce, salsa, cilantro, salt, pepper and adobo seasoning. Mix well.
  • Spoon half of the mixture into the pan.
  • In a separate bowl combine the cheeses.
  • Sprinkle half the cheese mixture over the chicken mixture in the pan.
  • Top with remaining chicken/vegetable mix, then top with the rest of the cheese.
  • Bake at 350 degrees for 30 minutes.
  • Let stand for 5 minute.
  • Sprinkle¬† black olives and the garnishes of your choice and sere with chips for dipping.





30 min


30 min


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