Ingredients Jump to Instructions ↓

  1. 4 Cups pinto beans -- cooked & mashed

  2. 12 Ounces evaporated milk

  3. 2 Tablespoons shortening -- melted

  4. 1/2 Pound cheddar cheese -- shredded

  5. Salsa De Chile Colorado

  6. Mash beans in skillet and add hot oil. Mix well. Stir in evaporated miklk. Cook over very low heat, stirring frequently.

  7. Before serving, refry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some Salsa and stir briskly over high heat.

  8. From: El Charro Cafe Favorite Recipes By Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona

Instructions Jump to Ingredients ↑

  1. MasterCook formatted by Garry Howard, Cambridge, MA Garry's Home Cooking Website


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