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Prep 20min
Total35min
Servings22
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Ingredients
8
slices bacon
1
can (16 oz) Old El Paso™ Traditional Refried Beans
1
can (4 oz) Old El Paso™ Chopped Green Chiles, drained
1
cup frozen corn, thawed, drained
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
jar (16 oz) thick & chunky salsa
1 1/2
cups shredded Mexican cheese blend (6 oz)
Sour cream, if desired
Tortilla chips
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Steps
1
Cook bacon until crisp; drain on paper towels. Set 2 slices of bacon aside; crumble remaining 6 slices.
2
Spray 8-inch square (2-quart) microwavable dish with cooking spray. In medium bowl, mix refried beans, green chiles and crumbled bacon. Spread mixture evenly in dish. Sprinkle frozen corn and black beans evenly over refried bean mixture. Pour salsa over top. Sprinkle cheese over salsa. Crumble remaining 2 slices of bacon; sprinkle over cheese.
3
Microwave uncovered on High 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream. Serve warm dip with tortilla chips.
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This prize-winning recipe was created by Madeleine Bergquist of Syracuse, New York, for a national recipe contest.
Eight slices precooked bacon from a 2.1-ounce package, chopped, can be substituted for the cooked bacon.
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