4 c  Pinto beans -- cooked &
Mashed
12 oz Evaporated milk
2 tb Shortening -- melted
1/2 lb 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.

El Charro Cafe Favorite Recipes