• 2 c cooked pinto beans
• 2 Tbsp bacon drippings or butter
• 1 small onion chopped
• 1/3 c sharp cheese grated
• 1 4 oz can jalapeno chilies, drained, seeded, and chopped
• salt and pepper to taste

Mash beans until quite smooth or blend in blender. Set aside.

Sauté onion in bacon drippings or butter until soft. Add beans and remaining ingredients and stir over low heat until cheese melts.

Serve warm with corn chips or tostados.

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