Toppings: sliced jalapenodiced tomatoes, cilantro leaves, anything you love!
Instructions
Preheat the oven to 375F. In a bowl, combine both cans of beans with the spices. Mash the pinto beans lightly with a fork as you mix.
Combine half of the grated cheese with the sour cream and a pinch of salt. Set aside.
Layer the dip in a large baking dish (9x13 or equivalent): all the beans, the chorizo, the sour cream mixture, and the remaining grated cheese.
Bake the dip for 20 minutes until hot and bubbly. Top with fresh stuff, serve with chips, YES.
Notes
Make Ahead: I make this in advance often and keep it in the fridge for a day or two before I bake it. You'll need to add some baking time, and it's ready when it's hot and bubbly!Gluten Free: This dish is gluten free as written, just check labels to be extra sure.Cheese: Grating your own cheese will make this dip extra melty; bagged grated cheese also works well to save some time.Chorizo: Mexican chorizo is sold uncooked in bulk or in casings. The casings usually aren't edible; squeeze the sausage from the casing into the pan, then crisp it up.