Yield: 6 Servings
|4 cups||Pinto beans -- cooked &|
|12 ounces||Evaporated milk|
|2 tablespoons||Shortening -- melted|
|½ pounds||Cheddar cheese -- shredded|
|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