| CHEESY PINTO BEANS WITH TORTILLA CRUST |
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Prep Time: 20 minutes Cook Time: 15 minutes Bake Time: 30 minutes Serves 8-104 cans (15 ounces each) pinto beans, divided, rinsed and drained 1/3 cup CRISCO Vegetable Oil 2 cups chopped onions 1 cup chopped red bell pepper 1 cup chopped yellow pepper 2 tablespoons chopped garlic 2 tablespoons chili powder 2 teaspoons ground cumin 1 can (28 ounces) chopped tomatoes, drained and liquid reserved 1 cup chicken broth 1 teaspoon hot pepper sauce 8 tablespoons chopped cilantro, divided 1 cup tortilla chips 1 cup (4 ounces) shredded pepper Jack cheese Preheat oven to 400 degrees. Puree 1 can pinto beans in a food processor; set aside Heat Crisco Oil in a Dutch oven over medium heat. Add onions and bell peppers and saute until soft, about 10 minutes. Add garlic, saute 2 minutes. Add chili powder and cumin and saute 1 minute. Mix in tomatoes, 1/2 cup tomato canning 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. Pour into a 13x9-inch baking dish; sprinkle with crushed tortilla chips. Bake about 30 minutes. Remove from oven and top with cheese, then return to oven until cheese melts, about 5 minutes. Sprinkle with remaining chopped cilantro and serve. |
