Taco Bell Pintos and Cheese (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Drain the canned pinto beans thoroughly in a colander and rinse under cold water until the water runs clear, about 30 seconds. Pat beans gently with paper towels to remove excess moisture.
2. 2Melt the butter in a medium skillet over medium heat until it begins to foam, about 1 minute. Add the drained pinto beans to the skillet and use a potato masher or fork to mash approximately two-thirds of the beans, leaving the remaining third partially whole for authentic texture.
3. 3Sprinkle the salt, black pepper, onion powder, garlic powder, and chili powder over the mashed beans. Stir everything together thoroughly and cook for 3-4 minutes, stirring occasionally to prevent sticking. The mixture should become slightly thicker and more cohesive.
4. 4Reduce heat to medium-low and add the shredded cheddar cheese in three batches, stirring constantly after each addition until completely melted and incorporated, about 2-3 minutes total. If using jalapeños, fold them in with the final addition of cheese.
5. 5Taste the mixture and adjust salt if needed, keeping in mind canned beans vary in saltiness. The consistency should be creamy yet slightly chunky, not soupy or overly thick. Serve immediately while hot for the most authentic restaurant experience.