Southwest Skillet Dip

Southwest Skillet Dip

Miz Helen's Kitchen

Ingredients

1 15 oz can Pinto Beans, drained

1 15 oz can Black Beans, drained

1 15 oz can Whole Kernel Corn, drained

1 cup roasted Green Chilies, chopped

1 bunch Green Onions, chopped with tops

3/4 teaspoon garlic powder

3/4 teaspoon Chipotle Chili Powder

1/2 teaspoon Ground Cumin

1 teaspoon salt

1 teaspoon pepper

1 cup Sour Cream

1 cup Pepper Jack Cheese, graded

2 cups Sharp Cheddar Cheese, graded

2 Roma Tomatoes, chopped fine

Directions

In a large mixing bowl, add the drained Pinto Beans, Black Beans, Whole Kernel Corn, Green Chilies, and 1/2 the Green Onions, reserving the other half for the garnish.

Add all the seasons and mix well

Add the Sour Cream and mix well

Add the Pepper Jack Cheese and one cup of the Cheddar Cheese, reserving the second cup for the top.

Lightly spray the bottom of a 10 1/2 inch iron skillet or a 9X13 baking dish with a cooking spray

Pour the mixture into the skillet or baking dish

Bake at 400 degrees for 20 minutes, remove the skillet or baking dish and sprinkle the remainder of the Cheddar Cheese on top then return to the oven and cook another 10 minutes

Garnish with the second half of the chopped Green Onions and the chopped Roma Tomatoes

Serve with Baked Corn Tortilla Chips