Mexican Cornbread And Pinto Bean Dip

• baked cornbread (9x13)
• 1 quart cooked pinto beans (Luck's in a can is okay)
• 4 cups chunky salsa, med to hot
• 3 cups shredded monterey jack pepper cheese (1 for garnish)
• 2 pints sour cream, mixed with
• 1/3 cup taco sauce, med to hot
• 1 cup sliced and drained black olives
• 1 cup of sliced and drained jalapeno (optional)
• 1 cup of sliced and drained banana pepper

1. Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on.
2. When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
3. This dip can be served hot by heating individual servings in a microwave until the cheese melts.
4. This dish is great over the top of Frito's or Tostado's.

pinto beans, chunky salsa, shredded monterey jack pepper cheese, sour cream, taco sauce, black olives, banana pepper

Taken from www.food.com/recipe/mexican-cornbread-and-pinto-bean-dip-45074 (may not work)