MEXICAN PINTO BEANS

1 lb. dry pinto beans
6  cloves of garlic
1 lb. bacon
2 lbs. Co-Jack cheese
2-1/2 lbs. port steak
1 bottle 7 oz. La Victoria green taco sauce
1/2 lb. sour cream
3 oz. jalapeno peppers
4 tsp. salt
4 tsp. pepper
one-sixteenth oz. tortilla chips
1 pkg. flour tortilla

Soak pinto beans in water overnight. Drain water and refill with water. Simmer about 3-1/2 to 4 hours until beans are soft. Fry bacon up, then crumble and put into the bacon grease, and also add cut-up garlic cloves; then add beans WITHOUT any bean juice and fry 10 minutes and keep stirring. Also add 2 tsp. salt and pepper.

Then take a potato masher and smash beans up and add 1/4 cup of bean juice; cover and simmer on low for 20 minutes.

Put 1/3 of fried beans aside and the rest in a dish and top with 1/2 lb. cheese.
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