Yield: 15 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | (15-oz) pinto beans; rinsed and drained |
| 4 | Green onions; cut into 1-inch pieces |
| 4 teaspoons | Fresh lime juice |
| ¼ cup | Dairy sour cream |
| 1½ cup | Cooked or canned corn; well drained |
| 1½ cup | Shredded Jalapeno Jack cheese |
| ½ cup | Chopped red pepper |
| 3 tablespoons | Chopped fresh cilantro |
| ½ teaspoon | Chili powder |
| ½ teaspoon | Cumin |
| ⅛ teaspoon | Pepper |
| 1¼ cup | Dairy sour cream |
| Tortilla chips |
THE BEAN LAYER
THE CORN-CHEESE LAYER
THE TOP LAYER
Heat oven to 325. Place half the beans, onions and lime juice in work bowl of food processor or blender; cover. Puree until smooth. Spoon into 2-quart rectangular baking dish. Stir in remaining half of beans and sour cream. Spread evenly in bottom of dish.
For the corn-cheese layer, combine all ingredients; mix well. Spread over bean layer. For top layer, spread sour cream over corn-cheese layer. Bake 15 to 20 minutes or until hot and bubbly. Serve immediately with tortilla chips. Makes 7 cups.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
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