| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Texmex, Appetizers |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Drained,cooked pinto beans |
| 2 |
|
Green onions, minced |
| 3/4 |
c |
Jack or Cheddar,grated |
| 1/4 |
ts |
Cilantro, minced |
| 1 |
tb |
Chili powder |
| 1/2 |
ts |
Salt |
| 1 |
|
Clove garlic, crushed |
| 2 |
tb |
Bacon drippings |
INSTRUCTIONS
Mash beans, add the other ingreds. except the fat, and mix well, seasoning
with salt and garlic to taste.
Heat fat in chafing dish, add the mixture and stir until cheese is melted
and the dip is bubbling. Serve warm with freshly made tostadas.
Yield: approx. 2 cups
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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