Anatolian Shepherds Page

Wednesday, April 15, 2009

Pinto’s and Cheese

Pinto’s and Cheese
1 can pinto beans, drained and rinsed
1 can refried beans
1 Tbl. Taco Seasoning (or whatever mexican seasoning you have)
1 can mild enchilada sauce
2 cups Cheese, shredded, divided

Take can of Pinto Beans, put into a 2 quart casserole. Mash with a potato masher. Add about 2/3 can of Enchilada Sauce. Sprinkle on Taco Seasoning and mix well. Add Pinto Beans and 1 cup cheese. Mix well and smooth out Bake in 350 oven for about 25 minutes. Pour the rest of the enchilada sauce over top, then top with the rest of the cheese. Put back into oven for about 5 minutes or until cheese melts completely. Serve with Tortilla’s.

Yield: 6 servings

Optional: Riverwalk Guacamole, Diced Tomatoes, Chopped Fresh Onions, Shredded Lettuce, Sour Cream, Avocado Slices, Tortilla Chips, Mexican Rice

Can also be heated in microwave instead of the oven.

WARNING: Riverwalk Guacamole is from over at "Mennonite girls can cook blog." These ladys can really cook up a storm. RSS Feed worthy stuff. I've gotta tell you that this guacamole is fabulous, and it doesn't need anything else with it. (No, I'm not kidding.) Just get out your spoon, sit down with a nice glass of limeade and scoop it up! (Well, if you must you can use Tortilla chips.)

1 comment:

  1. Thanks for linking to my Riverwalk Guacamole recipe. I'm so glad you enjoyed it...and like you...I'm good with a bowl of this stuff and a spoon!