This recipe serves 4 people.
1/4 cup finely chopped onion
1/4 cup chopped green pepper
1 teaspoon chili powder
1 clove of minced garlic OR 2 teaspoons garlic powder
1 tablespoon margarine or butter
2 15-ounce cans pinto beans; drained
1/2 cup chunky salsa
1/2 to 1 cup shredded cheddar or monterey jack cheese
Preheat oven to 350 degrees. Grease 1 1/2 quart casserole dish. Set aside.
In large skillet, melt the margarine or butter. Stir in the onion, green pepper and garlic. Mix well. Add the drained pinto beans and salsa. Stir until mixed thoroughly.
Transfer the bean medley into your casserole dish. Bake COVERED for 30-35 minutes. When thoroughly heated, sprinkle with the cheese and serve.