Mexican Cornbread And Pinto Bean Dip Recipes

MEXICAN CORNBREAD

Steps:

• Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.
• Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
• In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
• Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey. Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy. Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.
• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining green onions and 1/2 cup cheese on top. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!

MEXICAN CASSEROLE

Steps:

• Be sure to cook your rice if you haven't already (if you are just reading this and just now realized you don't have any cooked rice and don't want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
• Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.
• In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
• Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
• Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
• Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
• Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
• Scatter the tomatoes with green chilis over the top.
• Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
• Top with remaining 1/2 cup cheddar and 1/2 cupmozzarella.
• Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
• Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
• Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.

MEXICAN CORNBREAD AND PINTO BEAN DIP

Steps:

• 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.
• When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
• This dip can be served hot by heating individual servings in a microwave until the cheese melts.
• This dish is great over the top of Frito's or Tostado's.

PINTO BEAN DIP

Steps:

• Place pinto beans, vinegar, jalapeno pepper, salt, sugar, paprika, onion powder, garlic powder, and cayenne pepper in a food processor; blend until smooth.

MEXICAN CORNBREAD SALAD

Steps:

• Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
• Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
• Cover, refrigerate 2 hours and serve chilled.

PINTO BEAN DIP

Steps:

• In a large bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper and pepper sauce. Spread onto a 12-in. serving plate. , Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer. , Sprinkle with onions, tomatoes, cheese and olives. Serve with tortilla chips.

SOUTHERN CORNBREAD SALAD

Steps:

• Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool., Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions. , In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.

MEXICAN PINTO BEAN DIP

Steps:

• Puree the beans to a coarse paste in a blender or food processor or mash by hand.
• Place the bean paste in a sauce pan with the water and heat.
• Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes.
• Put in chafing dish and serve hot.
• SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Steps:

• Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
• Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
• Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

MEXICAN CORNBREAD CASSEROLE

Steps:

• Brown together the ground beef, onion and jalapeno pepper; drain well.
• In a bowl mix together the cornbread ingredients.
• Lightly spray a 13 x9 in baking dish with Pam.
• Pour 1/2 of the cornbread mixture into prepared dish.
• Top with the meat mixture then sprinkle on the cheese to cover.
• Pour the remaining cornbread mixture on top.
• Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.