- Prep Time = 0hrs 15mins
- Cook Time = 0hrs 30mins
- 6-8 Slices Bar-S Thick-Cut Bacon
- 1 Jar Ace in the Bowl Salsa
- 30 oz Can Refried Beans
- 16 oz Velveeta Cheese, Diced
- 1 Tbs Cornstarch
Cut bacon into thin slices and sauté until cooked through. Spread half of the
bacon and some of the grease evenly onto the bottom of a 9 x 13 casserole dish.
Cover with the refried beans, leveling with a spatula. Dice the Velveeta cheese,
and place into a 1-gallon baggie with the cornstarch. Close the baggie, and shake
the cornstarch coating the cheese. Reopen the baggie, and pour in the salsa,
mixing gently by flipping the bag until the cheese is covered.
Pour over the beans, and sprinkle on the remaining bacon. Heat in a 300 -degree
oven for 25 to 30 minutes.
Feature this great dip with Hiland Sour Cream or Made in Oklahoma Salsa.