Cheesy Mexican Pizza

Recipe from


Ingredients

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

Preparation

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.

Note:

December 2000