Pintos & Cheeze Premium PD Recipe


A popular fast food taco place put this creamy cup of beans topped with flavorful Taco Sauce, melted yellow cheese, and enjoyed with a fun to use “spork,” on my favorite lunch options list during high school. I traded in the spoon-like fork for a crunchy edible utensil. Baked Tortilla Chips scoop up this flavorful remake perfectly for an after school snack or main dish, dinner served with fresh shredded romaine and all the toppings.

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Comments (2)

  1. posted by mcddeb on September 4, 2016

    As I posted on the Taco Sauce Comments; Very good! Made this to go with a Mexi-bowl – layer of rice, layer of the pinto beans, layer of Not-Yo Cheeze Sauce, Soy Dream-topped with the taco sauce. yummy – the hubs chopped up fresh jalepeno on top of his. Next time I will make some crumbles with Mexican spices to make it a ‘beef’ and bean dip Mexi-bowl.

    I sped read the directions, think I added too much of the liquid as mine were quiet soupy, still very good, will pay closer attention next time, because there will be a next time.

  2. posted by melparsons.veg on February 23, 2018

    SOOO good! It is so simple and yet so delicious! Definitely love having it with the taco sauce!!

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