Ingredients
- 1 salsa de chile colorado
- 1 mash beans in skillet
- 4 cups pinto beans (cooked)
- 12 ounces evaporated milk
- 1/2 pound cheddar cheese (shredded)
- 2 tablespoons shortening melted
- some some salsa
MasterCook formatted by Garry Howard, Cambridge, MA garhow@tiac.net Garry's Home Cooking Website http://members.aol.home/garhow/cooking
