1 tablespoon vegetable oil
1/2 pound Mulay’s chorizo 1 cup chopped onion
1 tablespoon minced garlic
2 -16 ounce cans pinto beans, rinsed and drained
1/2 cup low sodium chicken broth
2 to 3 teaspoons fajita seasoning
1 cup Mexican 4 Cheese blend, divided
In large nonstick skillet, heat oil over medium heat. Add chorizo, onions and garlic. Saute, stirring until chorizo is no longer pink, crumbling into small pieces. Add half of pinto beans to skillet and mash with potato masher or back of a large spoon. Repeat with remaining beans. Stir in broth and fajita seasoning blend. Cook over very low heat 8 to 10 minutes, stirring frequently. Stir in 1/2 cup of cheese, stirring until cheese is melted. Sprinkle remaining cheese over top and serve immediately. 4 to 6 servings.