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Ingredients:
4 cup pinto beans, cooked & mashed
12 oz evaporated milk
2 tbsp shortening, melted
1/2 lb cheddar cheese, shredded
Salsa De Chile Colorado
Instructions:
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.
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NOTES : From: El Charro Cafe Favorite Recipes
By Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona
MasterCook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com
Preparation Time: 0:00
Servings: 6
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
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