Mexican Bean Dip - cooking recipe

Ingredients

1 lb. pinto beans
2 strips bacon
water to cover
1 lb. beef chorizo (found at Crane food store)
1 lb. Velveeta cheese or equivalent

Preparation

Cook pinto beans overnight in crock-pot.
Drain excess water. Mash beans until refried bean texture. Fry chorizo in frypan, no grease needed; until comes apart totally. Add to beans.
Cut cheese in cubes.
Add to beans; stir occasionally until melted. Keep warm while serving.