Miz Helen's Kitchen
Ingredients
4 cups cooked pinto beans, drained
Option: 2 (15 ounce) cans refried beans
2 cups whole kernel corn
1 tablespoon bacon grease or vegetable oil
8 to 10 green onions, chopped
3 cloves garlic, minced
2 cups thick and chunky salsa (medium or hot)
1 teaspoon cumin
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 cup long horn or sharp cheddar cheese, shredded
1 cup Monterey Jack Cheese
Directions
Pour the pinto beans into a food processor and process until smooth, leaving a few whole beans. Omit this process if using the canned beans.
Next
Pour the grease or oil into a large skillet on medium heat, add the beans, corn, onions, garlic, salsa and all the seasons, mix well.
Heat the mixture until well blended and just beginning to cook, stirring constantly, about 5 to 8 minutes.
Cover with the cheese and bake in the oven at 350 degrees for 25 minutes or until the cheese is melted and the beans are bubbling.
Garnish with some green onions.
Enjoy!