| Maryland Crab Soup |
| Maryland Mushroom Pie |
| Mash Potato Casserole |
| Mayonnaise Cake |
| Meat Sauce |
| Meatloaf |
| Meatloaf Muffins With Barbecue |
| Mediterranean Chicken With Feta Cheese |
| Mexi - Allen |
| Mexican Corn Soup |
| Mexican Lasagna, aka Enchiladas |
| Mexican Refried Beans |
| Mexican Salad |
| Mexican Seafood Cocktail |
| Mexican Seasoning |
| Mexican Seasoning Mix |
| Mexican Tomato And Green Chili Sauce |
| Microwave Caramel |
| Microwave Chocolate Syrup Brownies |
| Microwave Roasted Almonds |
Start by heating 2 tablespoons of lard or bacon grease or vegetable oil in a large skillet over medium heat.
Sauté 1 diced onion until translucent, about 5 minutes, then add 2 minced garlic cloves and cook for another minute.
Stir in 4 cups of cooked pinto beans along with 1 cup of cooking liquid or water.
Mash the beans to your desired texture, using a potato masher or the back of a spoon.
Season with 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and salt to taste.
Cook, stirring occasionally, for 10-15 minutes until thickened.
Add more liquid if needed to keep the beans creamy.