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Santiago Salsa


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  • 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



Step 1

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.

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