Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Heather Woodford      

Recipe Categories:

    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


    Instructions


    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."

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |