This is one of those meals that sounds awesome to me, but maybe not so much to D. As in, “Hey, I’m having chips and queso for dinner. If you want some, fine; if not, you’re on your own.” These are actual, frequent statements around here…
Whenever we have black beans and rice for dinner, I inevitably end up putting salsa and jalapenos on top and eating it with some chips. Not sure why. So this dip (called Santiago Salsa, again not sure why) was meant for me.
Not terribly pretty, but really tasty. We devoured half of it in no time for dinner. I served with Baked Scoops to alleviate some of that guilt. 🙂
I also added pickled jalapeno rings on top when I added the cup of cheese at the end, and that made it so much better to me. I will definitely use them as a topping for the whole thing next time.
Yield: 10 – 12 servings
1 (15 oz.) can pinto beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can navy beans, rinsed and drained
1 cup cooked white rice
1 cup diced tomato
1/2 cup diced onion
3 cups (12 oz.) grated cheddar-monterey jack blend, divided
2 Tbsp. finely diced pickled jalapeño
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/8 tsp. cayenne pepper (optional)
Kosher salt and freshly ground pepper
Sour cream, Salsa (optional)
1. Preheat oven to 400 degrees.
2. In a large bowl, combine the beans, rice, tomato, onion, 2 cups of cheese, jalapeno, and spices. Season generously with kosher salt and pepper.
3. Pour into a greased 10-inch cast iron skillet or baking dish. Cover with aluminum foil and cook for 30 minutes.
4. Remove from the oven and take off the aluminum foil. Sprinkle the remaining one cup of cheese over the top and continue to bake until the cheese is melted, about 5 – 10 more minutes.
5. Serve warm with tortilla chips, sour cream, and salsa.