Cheesy Pinto Beans

• (15 ounce) cans pinto beans, divided, rinsed and drained↗4 cans
• crisco vegetable oil1⁄3 cup
• chopped onions2 cups
• chopped red pepper1 cup
• chopped yellow pepper1 cup
• chopped garlic2 tablespoons
• chili powder↗2 tablespoons
• ground cumin↗2 teaspoons
• (28 ounce) can chopped tomatoes, drained and liquid reserved1 can
• chicken broth↗1 cup
• hot pepper sauce↗1 teaspoon
• chopped cilantro, divided8 tablespoons
• crushed tortilla chips2 cups
• shredded monterey jack pepper cheese or 1 cup Mexican blend cheese1 cup

Step-by-step instructions

1. 1

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

2. 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. 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.