Best Mexican Cornbread And Pinto Bean Dip Recipes

MEXICAN CORNBREAD AND PINTO BEAN DIP

Mexican Cornbread and Pinto Bean Dip image

Make and share this Mexican Cornbread and Pinto Bean Dip recipe from Food.com.

Provided by Donna Luckadoo

Categories Lunch/Snacks

Time 1h

Yield 20 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 243.8, Fat 15.9, SaturatedFat 9.4, Cholesterol 35.3, Sodium 513.8, Carbohydrate 16.9, Fiber 4.9, Sugar 2.3, Protein 10.2

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Pinto Beans With Mexican-Style Seasonings image

Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.

Provided by Lyndsay

Categories Side Dish Beans and Peas

Time 12h15m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

Steps:

Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g