Mexican Cornbread And Pinto Bean Dip

1. 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.

2. When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.

3. This dip can be served hot by heating individual servings in a microwave until the cheese melts.

4. This dish is great over the top of Frito's or Tostado's.

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Nutrient	Quantity
Total fats	1.2238 g
Protein	4.2406 g
Carbohydrates	17.4995 g
Energy	84.9667 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0487 g
Water	294.0785 g
Calcium, Ca	71.04 mg
Lutein + zeaxanthin	1328.5 g
Fiber, total dietary	8.528 g
Fatty acids, total saturated 22:0	0.0027 g
Carotene, beta	3248.26 g
Niacin	3.4051 mg
Vitamin A, RAE	285.36 g
Riboflavin	0.2337 mg
Tocopherol, beta	0.153 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.045 g
Stigmasterol	1.92 mg
Sodium, Na	314.9267 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0065 g
Total lipid (fat)	1.2238 g
Manganese, Mn	0.4839 mg
Fructose	2.367 g
Fatty acids, total saturated 16:0	0.0991 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0558 g
Choline, total	24.118 mg
Sugars, total	9.3495 g
Fatty acids, total saturated 10:0	0.0018 g
Fatty acids, total saturated 18:0	0.0237 g
Vitamin B-6	0.9152 mg
Selenium, Se	1.308 g
Ash	3.6243 g
Fatty acids, total saturated 18:1 undifferentiated	0.2282 g
Pantothenic acid	0.9769 mg
Beta-sitosterol	3.76 mg
Copper, Cu	0.302 mg
Thiamin	0.1793 mg
Iron, Fe	1.9282 mg
Carbohydrate, by difference	17.4995 g
Phosphorus, P	93.8 mg
Folate, total	99.94 g
Tocopherol, gamma	0.045 mg
Fatty acids, total saturated 4:0	0.0036 g
Fatty acids, total saturated 18:2 undifferentiated	0.379 g
Carotene, alpha	131.7 g
Glucose (dextrose)	1.332 g
Fatty acids, total saturated 14:0	0.0084 g
Zinc, Zn	0.756 mg
Tocopherol, delta	0.009 mg
Fatty acids, total saturated 12:0	0.0027 g
Fatty acids, total polyunsaturated	0.4277 g
Tocotrienol, alpha	0.018 mg
Vitamin A, IU	5710.52 IU
Folate, DFE	99.94 g
Vitamin C, total ascorbic acid	226.568 mg
Phytosterols	6.92 mg
Fatty acids, total polyunsaturated 16:1 c	0.0027 g
Fatty acids, total polyunsaturated 18:1 c	0.0225 g
Fatty acids, total saturated 20:0	0.0036 g
Campesterol	1.24 mg
Vitamin K (phylloquinone)	226.83 g
Fatty acids, total saturated	0.1513 g
Fatty acids, total monounsaturated	0.2356 g
Folate, food	99.94 g
Fatty acids, total polyunsaturated 17:0	0.0009 g
Cryptoxanthin, beta	223.78 g
Vitamin E (alpha-tocopherol)	5.6776 mg
Magnesium, Mg	51.22 mg
Potassium, K	874.08 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cream	2 pints	0	0	0
jalapeño	1 cup	26.1	5.85	0.333
black olive	1 cup	0	0	0
pinto bean	1 quart	0	0	0
cornbread	0	0	0	0
taco sauce	0.33 cup	10.6667	2.6667	0
banana pepper	1 cup	33.48	6.634	0.558
chunky salsa	4 cups	14.72	2.3488	0.3328
monterey jack pepper cheese	3 cups	0	0	0