Instructions

• Preheat oven to 350°F (175°C).
• Open both 15‑oz cans of pinto beans and pour them into a colander or fine strainer. Let them drain for a few minutes to remove some liquid; do not rinse.
• Transfer the drained beans to a large mixing bowl. Use a potato masher or two forks to mash the beans until relatively smooth but still slightly chunky.
• Add the softened 4 oz (½ block) cream cheese to the mashed beans and mash/stir until the cream cheese is fully incorporated and the mixture is mostly smooth.
• Stir in 2/3 cup sour cream, 1 packet taco seasoning, 1/4 cup salsa, and 1/4 cup of the shredded cheese. Mix until evenly combined.
• Spoon the mixture into an 8‑inch (or similar size) baking dish and spread into an even layer.
• Sprinkle the remaining shredded cheese (the other 3/4 cup) evenly over the top.
• Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly around the edges.
• Remove from oven and let sit 3–5 minutes, then serve warm with tortilla chips, in tacos, or as a Mexican side dish.