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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a super-easy recipe. Make a double batch because you'll crave the leftovers once the heartburn subsides. Ingredients:
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 |
Directions:
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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