Mexican Bean Dip

Source: Bob Jones (1982)
Prep time: 30 minutesCooking time: 15 minutesTotal time: 45 minutes


2 cn
chili hot beans
2 cn
pinto beans
1 pk
cheese of your choice (probably should be a strong flavor)
jalapeño pepper (up you can use up to 4 peppers, depending upon how hot you desire)


Drain the water from the pinto beans and pour them, along with the hot beans, into a large non-Teflon saucepan. Heat the beans slowly until they are soft. While the beans cook, shred the cheese, dice the onion, chop the peppers and cut the tomato. When the beans are soft, take a potato masher and mash the beans against the bottom of the pan. Add the cheese, onion, peppers and tomato and allow it to cook until the cheese melts. This can now be served with taco shells, which can be broken into chips or used as tacos or tortilla chips, or anything else.