Ingredients
- Servings: 4
- 1 (15 ounce) can pinto beans
- 1 (12 ounce) can evaporated milk
- 1 (11 ounce) can enchilada sauce
- 1 (15 ounce) can no-bean chili
- 1/2 lb colby cheese
Recipe
- 1 put all ingredients in a large saucepan and cook until heated through and cheese melts and incorporates.
- 2 serve over corn tortillas or corn chips.
- 3 top with your favorite taco toppings.
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