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Full Online Book HomeLearning KitchenBeansandgrains - Refried - Mexican Pizza
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Beansandgrains - Refried -  Mexican Pizza Post by :nick666 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3443

Click below to download : Beansandgrains - Refried - Mexican Pizza (Format : PDF)

Beansandgrains - Refried - Mexican Pizza

2 prepared 12-inch Pizza Crusts
16-oz. can Refried Beans
1 package Taco Seasoning Mix
1/4 cup Sour Cream
1 large Green Onion, thinly sliced
1 cup Cheddar Cheese, grated
1 cup Monterey Jack Cheese, shredded
1/2 cup sliced Ripe Olives, drained
4-oz. can diced Green Chilies
1 cup prepared Salsa
2 Tbs. fresh Cilantro, chopped
1/4 cup fresh Tomato, chopped
Lettuce, chopped
Red onions, chopped
Cheddar cheese, grated
Sliced Jalapenos, optional garnish
Sour cream, optional garnish

In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.
Bake as directed on the pizza crust manufacturer's package or until the crust is crisp and the cheese is melted.

Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.
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Beansandgrains - Refried -  Tortilla Torta Beansandgrains - Refried - Tortilla Torta

Beansandgrains - Refried -  Tortilla Torta
1 (16 ounce) can fat-free refried beans 1/2 ripe avocado, coarsely chopped 1/2 cup plus 2 tablespoons chopped scallions 1/4 cup green chile salsa salt and fresh ground pepper to taste 1 (10 ounce) can enchilada sauce 8 (6-inch) corn tortillas 2/3 cup grated reduced-fat Cheddar cheese, preferably jalapeno 1/2 cup nonfat plain yogurt Preheat oven to 425 degrees. Lightly oil a 9-inch pie pan or coat it with nonstick spray. In a medium bowl, combine beans, avocado, 1/2 cup scallions and salsa. Season with salt and pepper. Spread 3 tablespoons enchilada sauce over bottom of prepared pan. Place 1 tortilla

Beansandgrains - Red Beans -  Teresa's Red Bean And Rice Beansandgrains - Red Beans - Teresa's Red Bean And Rice

Beansandgrains - Red Beans -  Teresa's Red Bean And Rice
1 lb. dry red kidney beans 2 tsp. garlic salt 1 tsp. Worcestershire sauce 1/2 tsp. Tabasco 1 qt. water 1/2 lb. fully cooked ham, diced 1/2 lb. fully cooked andouille or smoked sausage, diced 1/2 lb. ground beef 1 cup chopped onion 3/4 cup chopped bell pepper 1/2 cup chopped celery 3 garlic cloves, minced 2 bay leaves 1/4 cup minced fresh parsley Tony Chachere's Creole Seasoning, to taste* Hot cooked rice Tabasco, to pass with individual servings Place beans in a Dutch oven or kettle; add water to cover by 2 inches. Bring to a boil; boil for two