Cheesy Pinto Beans

Name: Cheesy Pinto Beans
Ingredients: 4 (15 ounce) cans pinto beans, divided, rinsed and drained; 1/3 cup crisco vegetable oil; 2 cups chopped onions; 1 cup chopped red pepper; 1 cup chopped yellow pepper; 2 tablespoons chopped garlic; 2 tablespoons chili powder; 2 teaspoons ground cumin; 1 (28 ounce) can chopped tomatoes, drained and liquid reserved; 1 cup chicken broth; 1 teaspoon hot pepper sauce; 8 tablespoons chopped cilantro, divided; 2 cups crushed tortilla chips; 1 cup shredded monterey jack pepper cheese or 1 cup Mexican blend cheese

14 ingredients

3 steps

Ingredients

4 (15 ounce) cans pinto beans, divided, rinsed and drained
1/3 cup crisco vegetable oil
2 cups chopped onions
1 cup chopped red pepper
1 cup chopped yellow pepper
2 tablespoons chopped garlic
2 tablespoons chili powder
2 teaspoons ground cumin
1 (28 ounce) can chopped tomatoes, drained and liquid reserved
1 cup chicken broth
1 teaspoon hot pepper sauce
8 tablespoons chopped cilantro, divided
2 cups crushed tortilla chips
1 cup shredded monterey jack pepper cheese or 1 cup Mexican blend cheese

Directions

1

HEAT oven to 400°F Puree 1 can pinto beans in a food processor.
2

HEAT oil in a Dutch oven or large saucepan over medium heat. Add onions and peppers. Cook about 10 minutes or until soft. Add garlic, cook 2 minutes. Add chili powder and cumin. Continue cooking 1 minute. Add tomatoes, 1/2 cup tomato liquid, broth, hot pepper sauce and pureed and whole pinto beans. Simmer 5 minutes, stirring often. Add 6 tablespoons cilantro. Season with salt and pepper to taste.
3

POUR into a 13 x 9-inch baking dish. Sprinkle with crushed tortilla chips. Bake 30 minutes. Remove from oven and top with cheese. Return to oven until cheese melts, about 5 minutes. Sprinkle with remaining chopped cilantro.