This is a quick and easy tortilla chip dip for an appetizer, spoon over chips and make nachos, or roll it up in a tortilla for a quick main dish. Made with pantry items on hand, add cheese, sour cream, guacamole or whatever you have to doll it up.
1 box Mexican style rice, prepared as directed on box (Rice A Roni, Goya, Uncle Ben’s)
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes, drained
1 small can sliced black olives
1 cup chunky salsa
1 small can green chilies
3 cups grated cheddar-monterey jack blend, divided
1/2 tsp ground cumin
1/8 tsp cayenne pepper (optional)
salt & pepper
Preheat oven to 400°. In large bowl, mix prepared rice, pinto beans, black beans, tomatoes, olives, salsa, green chilies, 2 cups cheese, cumin, cayenne, salt, and pepper. Pour into 9″ round or square cake pan or deep dish pie plate. Bake for 20 minutes or until heated through. Sprinkle on remaining 1 cup cheese and return to oven until cheese is melted. Serve with tortilla or corn chips, flour tortillas, sour cream, salsa, guacamole, avocado slices. Can add ground beef or chicken.
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