Mexican Dip #2

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 15
• 3 cups cooked cold pinto beans
• 3 cups shredded monterey jack cheese
• 16 ounces sour cream, mixed with
• 1/4 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) jars of chunky mild salsa

Recipe

• 1 starting with the pinto beans, using a large clear glass bowl (i use a punch bowl) start layering using only ½ 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). use frito's dip chips or plain tostado chips.
• 5 great for parties.