1 (3 ounce) can evaporated milk
1 (10 ounce) can ORTEGA Thick & Chunky Salsa
2 tablespoons butter
1 tablespoon Worcestershire sauce
2 tablespoons chili sauce
2 tablespoons minced onion
1 (16 ounce) can ORTEGA Refried Beans
2 tablespoons chopped potato
COMBINE evaporated milk, flour, chili and Worcestershire together in medium saucepan; add to salsa mixture.
HEAT oil in large skillet until bubbles begin to bubble; remove from skillet and stir in diced onion and beans. Bring to a quick boil. Stir in cheese, refried beans and potato. Reduce heat to medium. Cover; cook, stirring occasionally, for 5 to 6 minutes or until cheese is melted and mixture is spreadable. Serve hot or cold.