3 c. dried pinto beans
1 tsp. salt
4 tbsp. vegetable shortening
1 large onion
1 (10 oz) can diced tomatoes with chilies
1 c. shredded Jack cheese

Place beans and salt in a large saucepan; add enough water to cover beans. Over moderate heat bring water to a boil. Reduce heat to low, cover pan, and simmer beans until tender. (about 1 1/2 hours)

Drain and puree beans in a blender or use a potato masher and mixer. In a large heavy skillet, melt shortening. Add onions and cook until lightly browned. Add can of tomatoes with chilies. Cook stirring frequently for 5 minutes. Add pureed beans, cheese and salt and pepper to taste. Cook over low heat until cheese melts and beans are hot. Top with grated cheese. Serve warm with tortilla chips.

This tastes great! Can also be used as a side dish.