INGREDIENTS
•
Two 16 ounce cans Old El Paso Refried Beans
•
4 tablespoons butter, unsalted
•
1/4 cup all purpose flour
•
1/4 teaspoon kosher salt
•
1/4 teaspoon freshly ground black pepper
•
1 cup heavy cream
•
2 cups shredded cheddar cheese, divided
•
10 ounce can diced tomatoes with green chilies, mild