4 Cups pinto beans — cooked & mashed
12 Ounces evaporated milk
2 Tablespoons shortening — melted
1/2 Pound cheddar cheese — shredded
Salsa De Chile Colorado
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.
From: El Charro Cafe Favorite Recipes By Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona
MasterCook formatted by Garry Howard, Cambridge, MA garhow@tiac.net Garry’s Home Cooking Website http://members.aol.home/garhow/cooking