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Ingredients
1 can (16 oz.)
GOYA® Refried Pinto Beans – Traditional
1 pkg. (3.5 oz.)
GOYA® Chorizo, chopped
1 can (4 oz.)
GOYA® Diced Green Chiles, drained well
1 can (14.5 oz.)
GOYA® Diced Tomatoes, drained well
2 tbsp.
GOYA® Hot Sauce - Salsa Picante
1 tsp.
GOYA® Ground Cumin
3
large scallions, chopped, plus additional for garnish
½ cup
chopped cilantro, plus additional for garnish
2 cups
shredded Mexican 4-cheese blend, divided
1 bag (5 oz.)
GOYA® Plantain Chips - Original
Directions
Step 1
Heat oven to 350°F. In medium bowl, stir together beans, chorizo, chiles, tomatoes, hot sauce, cumin, scallions, cilantro and 1 cup cheese.
Step 2
Spread bean mixture evenly in 9” shallow (1-quart) baking dish. Sprinkle with remaining cheese.
Step 3
Bake, uncovered, until bubbling and heated through, about 25 minutes. Let sit 10 minutes before serving. Garnish with scallions and cilantro. Serve with plantain chips.
Skillet-Buddies Bean Dip: Prepare bean mixture as directed; spoon and spread into four 5” mini-cast iron skillets (or shallow 1-cup ramekins). Top with cheese and bake, uncovered, 15 minutes; then follow remaining directions as listed above in Step #3. Each skillet serves two.
New from Goya
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