Dice up one whole onion and some jalapenos (I used pickled because that is what I had) and sautee in a pan using bacon grease. When onions are just about cooked, add in a few cloves of minced garlic but don't let them burn. Add in two cans of refried pinto beans and stir together mixing in the onions and garlic. Continue to stir often until beans are heated and begin to thicken up a little. Add in a few splashes of hot sauce (to taste) and then stir in a healthy spoonful of sour cream. This will thin it out a bit. Cook a bit longer and then stir in a few handfuls of shredded cheese. Remove from heat and add more shredded cheese to the top. This time I had made some homemade pico for the tacos, so I added it to the top as well. Prepare yourself for some chip-dipping greatness!
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