Cheesy Mexican Pizza

Southern Living
Makes 4 servings


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1 (16-ounce) Italian bread shell
1 cup refried beans
1/2 cup sour cream
1/4 cup black bean dip
1 (14 1/2-ounce) can diced tomatoes
2 cups (8 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese with peppers


Place bread shell on a baking sheet. Stir together refried beans, sour cream, and bean dip, and spread over Italian bread shell.

Drain tomatoes, and pat dry with paper towels; spoon over bean mixture. Sprinkle with cheeses.

Bake at 450° for 10 to 12 minutes or until cheese melts.

NOTE: To lighten recipe, use fat-free refried beans, fat-free or light sour cream, and reduced-fat cheeses.

Created date

January 2001