Santiago Salsa

Santiago Salsa
Santiago Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the dip

  • 1

    (15 ounce) can pinto beans, rinsed and drained

  • 1

    (15 ounce) can black beans, rinsed and drained

  • 1

    (15 ounce) can navy beans, rinsed and drained

  • 1

    cup cooked white rice

  • 1

    cup diced tomato

  • 1/2

    cup diced onion

  • 3

    cups (12 ounces) grated cheddar-monterey jack blend, divided

  • 2

    tablespoons finely diced pickled jalapeño

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon garlic powder

  • 1/8

    teaspoon cayenne pepper (optional)

  • Kosher salt and freshly ground pepper

  • For serving

  • Tortilla chips

  • Sour cream

  • Salsa

Directions

Preheat oven to 400°. In a large bowl, combine the beans, rice, tomato, onion, 2 cups of cheese, jalapeno, and spices. Season generously with kosher salt and pepper. Pour into a greased 10-inch cast iron skillet or round baking dish. Cover with aluminum foil and cook for 30 minutes. Remove from the oven and take off the aluminum foil. Sprinkle the remaining 1 cup of cheese over the top and continue to bake until the cheese is melted, about 5 - 10 more minutes. Serve warm with tortilla chips, sour cream, and salsa.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: