Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Pinto beans -- cooked & |
| \N \N | Mashed |
| 12 ounces | Evaporated milk |
| 2 tablespoons | Shortening -- melted |
| ½ pounds | Cheddar cheese -- shredded |
| \N \N | Salsa De Chile Colorado |
Mash beans in skillet and add hot oil. Mix well. Stir in evaporated miklk.
Cook over very low heat, stirring frequently.
Before serving, refry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some Salsa and stir briskly over high heat.
Recipe By : El Charro Cafe Favorite Recipes From: El Charro Cafe Favorite Recipes File