cups Original Bisquick™ mix
cup mild salsa-flavor or jalapeño-flavor process cheese sauce
cup hot water
can (16 oz) Old El Paso™ refried beans
cup Old El Paso™ Thick ‘n Chunky salsa (from 16-oz jar)
medium green onions, sliced (1/4 cup)
cup shredded Colby-Monterey Jack cheese (4 oz)
cup shredded lettuce
medium tomato, chopped (3/4 cup)
1Heat oven to 375°F. Grease large cookie sheet with shortening or cooking spray.
2In 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.
3In 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.
4Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Garnish with lettuce and tomato.
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.
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.