| 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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