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4 1/4 cup Pinto Bean
1/2 oz. Evaporated Milk
2 tbs. Shortening -- melted
1 lb. Cheddar Cheese -- cooked & shredded
Salsa De Chile Colorado
Mash beans in skillet and add hot oil. Mix well. Stir in evaporated milk. Cook over very low heat, stirring frequently. Before serving, re-fry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some Salsa and stir briskly over high heat.
1/2 oz. Evaporated Milk
2 tbs. Shortening -- melted
1 lb. Cheddar Cheese -- cooked & shredded
Salsa De Chile Colorado
Mash beans in skillet and add hot oil. Mix well. Stir in evaporated milk. Cook over very low heat, stirring frequently. Before serving, re-fry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some Salsa and stir briskly over high heat.
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