Preheat oven to 350°F (175°C) and place a rack in the center position.

Open the two 15-ounce cans of pinto beans and pour them into a colander or fine strainer. Let them sit for a few minutes to drain some of the liquid; do not rinse.

Transfer the drained beans to a large mixing bowl.

Mash the beans with a potato masher or two forks until relatively smooth but still a few small chunks remain.

Add the 4 ounces softened cream cheese to the mashed beans and continue mashing until the cream cheese is fully incorporated.

Stir in 2/3 cup sour cream, 1 packet taco seasoning, 1/4 cup salsa, and 1/4 cup of the shredded cheese until evenly combined.

Spoon the mixture into an 8-inch (or similar size) baking dish and spread it into an even layer. Sprinkle the remaining 3/4 cup shredded cheese evenly over the top.

Bake uncovered in the preheated oven for 25 minutes, or until the top cheese is melted and bubbly.

Remove from the oven and let rest about 5 minutes before serving.