Mexican Dip #2

Name: Mexican Dip #2
Ingredients: 3 cups cooked cold pinto beans; 3 cups shredded monterey jack cheese; 16 ounces sour cream, mixed with; 14 cup taco sauce; 2 large garden ripe tomatoes, chopped fine; 2 large sweet onions, chopped fine; 1 cup of sliced black olives; 2 (12 ounce) jarsof chunky mild salsa

8 ingredients

6 steps

Ingredients

3 cups cooked cold pinto beans
3 cups shredded monterey jack cheese
16 ounces sour cream, mixed with
14 cup taco sauce
2 large garden ripe tomatoes, chopped fine
2 large sweet onions, chopped fine
1 cup of sliced black olives
2 (12 ounce) jarsof chunky mild salsa

Directions

1

Starting with the pinto beans, using a large clear glass bowl (I use a punch bowl) start layering using only 1/2 of all ingredients.
2

Then do it again.
3

Garnish with a sprinkle of extra shredded jack cheese and refrigerate overnight.
4

Serve cold or it can be heated (individual servings in the microwave).
5

Use Frito's dip chips or plain tostado chips.
6

Great for parties.