1/4
cup mild salsa-flavor or jalapeño-flavor process cheese sauce
1/4
cup hot water
1
can (16 oz) Old El Paso™ Traditional Refried Beans
1/2
cup thick & chunky salsa
4
medium green onions, sliced (1/4 cup)
1
cup shredded Colby-Monterey Jack cheese (4 oz)
1
cup shredded lettuce
1
medium tomato, chopped (3/4 cup)
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Steps
1
Heat oven to 375°F. Grease large cookie sheet with shortening or cooking spray.
2
In medium bowl, stir Bisquick mix, cheese sauce and hot water until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on cookie sheet.
3
In medium bowl, mix beans and salsa; spread over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over bean mixture. Sprinkle with cheese.
4
Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Garnish with lettuce and tomato.
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If you're stopping at the grocery store, swing by the salad bar and pick up shredded greens, sliced green onions and chopped tomato to save prep time.
Boost the vitamin C and the color by adding chopped bell pepper with the onions. Use green bell pepper, or chop a variety of colors of bell peppers.
Canned refried beans come in a variety of types. Look for traditional, fat-free and vegetarian.
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