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    Tamale Pizza

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 8

    List of Ingredients

    • 1 (11-ounce) can Pillsbury refrigerate French loaf
    • 20 ounces (two 16-ounce cans) pinto beans, rinsed and drained
    • 1/2 cup chunky salsa (milk, medium, or hot)
    • 1 1/2 cups fresh or frozen whole-kernel corn, thawed
    • 1 cup + 2 tablespoons (4 1/2 ounces) shredded Kraft reduced-fat Cheddar cheese
    • 1 1/2 cups peeled and coarsley chopped fresh tomatoes


    1. Preheat oven to 415 degrees. Unroll French loaf and pat into a rimmed 10-by-15-inch baking pan. Bake for 10 minutes. Meanwhile, in a large bowl, mash pinto beans with a fork. Stir in salsa. Spread bean mixture evenly over partially baked crust. Evenly sprinkle corn, Cheddar cheese, and tomatoes over top. Continue baking for 10 minutes or until cheese is melted and crust is golden brown. Place baking pan on a wire rack and let set for 5 minutes. Cut into 8 servings.

    Final Comments

    HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

    Each serving equals:
    HE: 2 Protein, 1 1/4 Bread, 1/2 Vegetable
    272 Calories, 4gm Fat, 15gm Protein, 44gm Carbohydrate,
    440mg Sodium, 161mg Calcium, 8gm Fiber
    DIABETIC: 2 1/2 Starch, 1 Meat, 1/2 Vegetable

    "Corn... On & Off the Cob Cookbooklet, page 40."




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