Mexican Cheesy Dip with Black and Pinto Beans
Ingredients
| 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.
Garnishes:
- 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.
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