Are you one to miss meals while you’re out finishing up holiday shopping or just spending time with family and friends? It’s so easy to do. Whether you just lose track of time or are just too busy to sit down and eat, missing meals can affect your mood and cause you to lose steam even though you’ve got so much to do.

Having quick and easy appetizer recipes on hand are a great way to grab a bite to eat and still accomplish everything on your to do list. This layered skillet bean recipe comes together in less than 20 minutes. Beans provide the creamy foundation to this dip and add healthy protein to give you the energy you need. Canned tomatoes and green chilies give it a kick of Southwestern flavor without being too spicy. By adding sour cream and cheese and then heating up it all up, this dip is warm, gooey and perfect to snack on between meals.

Layered Skillet Bean Dip

1 48 ounce jar Randall Mixed Beans, rinsed and drained
1 cup sour cream
1 10 ounce can diced tomatoes and green chilies
8 ounces shredded Monterrey Jack cheese

Spread the beans into an even layer in the bottom of a non-stick skillet. (If the skillet is not non-stick, spray a thin layer of cooking spray into the pan before adding the beans.) Using a spatula, spread the sour cream into a thin layer over the beans.

Top with the tomatoes and green chilies, distributing evenly over the sour cream layer. Sprinkle the cheese over the top, covering completely. Cover the skillet and turn to high for 2 minutes.

Reduce to low and cook for 12 to 15 minutes or until mixture is bubbly and cheese is melted. Serve with corn chips.

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