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Cheesy Mexican Pizza

Yield Makes 4 servings


  • 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

How to Make It

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

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

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

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