| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Mexican | Mexican, Vegetables | 6 | Servings |
INGREDIENTS
| 4 | c | Pinto beans — cooked & |
| Mashed | ||
| 12 | oz | Evaporated milk |
| 2 | tb | 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. Recipe By : El Charro Cafe Favorite Recipes From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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