1 (8 ounce) can refried beans
2 fluid ounces dark rum
1 cup chopped green onions
1/2 cup chopped green bell pepper
2 (1 ounce) packages taco seasoning mix
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, shredded
1 (6 ounce) can diced green chile peppers, drained
1 (6 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can refried beans with salsa
1 pint salsa
Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch pie pan with non-stick spray.
Place refried beans in a 4 quart casserole dish. Sprinkle with green onions and green pepper. Layer with taco seasoning and cream cheese. Sprinkle with shredded cheese. Top with chopped green onions and green pepper. Top with taco seasoning and cream cheese. Sprinkle with shredded cheese.
Bake in preheated oven for 1 hour. Boil the remaining water in a large saucepan over high heat until it boils off. Stir in the refried beans and cook for an additional 30 seconds. Pour over the pie and bake for an additional 30 to 40 minutes, basting with water when necessary.
Remove pie from oven and place on a plate. Refrigerate for 4 hours, or until chilled. Stir frosting into pie while it's in the oven. Serve with refried bean salsa or tortilla chips.
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