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Mexican Bean Pizza

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Mexican Vegetable 4 Servings

INGREDIENTS

1 12-inch prebaked Italian bread shell
1 cn (9-oz) bean dip
1 1/4 c (5 oz) shredded Cheddar cheese
2 c Shredded lettuce
3/4 c Chopped seeded tomato
3 tb Sliced ripe olives

INSTRUCTIONS

Heat oven to 425 degrees. Place bread shell on ungreased cookie sheet.
Spread bean dip evenly over shell. Sprinkle evenly with 1 cup of the
cheese.
Bake at 425 for 6-8 minutes or until cheese is melted. Top with lettuce,
tomato, remaining cheese and olives. If desired, serve with salsa.
CALORIES: 380     SODIUM: 770MG
CHOLESTEROL: 45MG    FAT: 19G
CARBOHYDRATE: 33G    SAT:  9G
From <Meals In Minutes>, a Pillsbury Classic Cookbook.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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