Description

A quick and easy Mexican dip that doesn't skimp on flavor! You can eat it on Cinco de Mayo or anytime of the year.

Ingredients

• 1st layer:
• 1 -29 oz. can of whole pinto beans, drained, rinsed
• 1/2 small onion, chopped
• 1/2 small bell pepper, chopped
• 1 t. black pepper
• 1 t. creole seasoning
• 1 t. garlic powder
• 1 t. onion powder
• 1 chipotle pepper
• 11X9 casserole dish
• cooking spray to coat dish
• 2nd Layer:
• 8 oz. grated sharp cheddar cheese
• 3rd Layer:
• 1 jar of pickled, sliced jalapenos
• 4th Layer:
• 8 oz. grated jack cheese
• 5th-6th Layers:
• 1/2 lb. fresh andouille sausage, casing removed
• 1/2 pack of thick cut bacon, fried and diced
• cooking oil
• 7th Layer:
• 4 oz. enchilado cheese, grated
• green onions
• sour cream
• guacamole
• tortilla chips

Steps

1. Preheat oven to 375 degrees.
2. First layer, place everything in a blender, blend well and set aside.
3. To prepare ingredients for 5th and 6th layer, in a skillet over medium heat, add about 1 tablespoon of cooking oil, add bacon and fry until crisp. Remove bacon from pan and drain.