Refried beans is a staple of Mexican and Latin American cuisine as well as the Southwestern United States. In the United States, refried beans are popular as a dip for corn chips. Try this yummy spicy bean dip recipe. It’s easy to make!

* 1 pound of lean ground beef, browned thoroughly and drained
* 1 10-ounce can Mexican spiced diced tomatoes with chilies
* 1 15-ounce can refried beans
* 1 tablespoon chili powder
* 1 15-ounce can corn, drained, or cooked bag of frozen corn
* 1 15-ounce can diced tomatoes, non-spiced
* 1 ½ cups of shredded cheddar and Monterey Jack cheese mix

Preheat oven to 350°F. In a skillet, fry ground beef until thoroughly done. Drain any liquid from the skillet. Put spiced tomatoes, refried beans and chili powder in skillet and mix with the beef. Cook on medium heat until blended. In a baking dish, spread the mixture. Layer corn, tomatoes and cheese on top and back for 10 minutes or until cheese is melted. Serve hot with corn chips.

Preparing Refried Beans:

Black or pinto beans are used for making refried beans. The raw beans are soaked overnight and then stewed. The remaining liquid is drained. Using a bean masher (similar to a potato masher), a fork or a spoon, the bean is mashed so that it turns into a paste. It is then fried in vegetable or lard in a skillet or cast iron pot. If the mashed beans appear too dry, chicken or vegetable stock can be added. started to enter the workforce. The slow cooker allowed them to make hot meals while they worked.

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