Ultimate Hot Taco Layer Dip

Ingredients

• 1 Tbsp oil
• 2 cloves garlic, minced
• 2 (16oz) cans Bush’s Pinto Beans, drained and rinsed
• Juice from one lime
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 3/4 cup hummus
• 1/2 cup jarred salsa
• 1 – 2 tsp taco seasoning (depending on your taste preference)
• 1 (4oz) can diced green chiles (optional- make sure they are well-drained as they will add a little moisture to the dish)
• 1 (16oz) can corn, drained
• 1/2 cup diced red onion
• 1/2 cup diced tomatoes
• 1 jalapeno, minced (optional)
• 2 Tbsp minced cilantro
• juice from one lime
• 1/4 tsp salt
• 1 cup shredded cheese
• 1/2 cup sliced green onions

Steps

1. In a large cast-iron skillet, sauté garlic in oil over medium heat for 2 minutes.
2. Add beans, lime juice, cumin, chili powder and 1/2 tsp salt. Sauté 5 minutes.
3. Use a potato masher to mash to the desired consistency. If baking in a cast-iron skillet simply remove from heat and spread refried beans evenly over bottom of skillet. (If baking in a pan, you can make the beans in any skillet then transfer to a 9×9 pan or other baking dish.)
4. In a bowl, mix hummus, salsa, taco seasoning and chiles (if using) and spread evenly over bean layer.
5. In a bowl, mix corn, onion, tomatoes, jalapeno, cilantro, lime juice and salt. Stir to combine and then layer over the hummus mixture.
6. Top with shredded cheese.
7. Bake at 400 degrees F for 15 minutes. Top with green onions after removing from the oven. Serve warm.