Thank you to Lisa Whelpley for submitting this recipe from Betty Crocker.
1 can (16 oz.) Old El Paso refried beans
1 can (15 oz.) black beans, rinsed and drained
1 can (11 oz.) Green Giant Mexicorn, drained
1 cup Old El Paso Thick n’ Chunky salsa
2 chipotle chiles in adobo sauce (from 7 oz. can), chopped
2 tsp. adobo sauce from can
1 1/2 cups shredded American-Cheddar cheddar cheese blend (6 oz.)
4 medium green onions, chopped
9 oz. tortilla chips
- Mix refried beans, black beans, corn, salsa, chilies, adobo sauce and 1 cup of the cheese in a 1.5-2 quart slow cooker.
- Cover and cook on low setting for 3-4 hours, stirring after 2 hours.
- Sprinkle with 1/2 cup remaining cheese and the green onions. Serve with tortilla chips. Dip will hold on low heat setting for up to 2 hours; stir occasionally.