2 | cups Original Bisquick® mix |
1/2 | cup cold water |
1 | can (16 oz) Old El Paso® refried beans |
2 | cups cooked rice |
1/2 | cup Old El Paso® Thick ‘n Chunky salsa |
2 | cups shredded Cheddar cheese (8 oz) |
2 | cups shredded lettuce |
1 | cup chopped tomato |
1/4 | cup sliced ripe olives |
Additional salsa, if desired | |
Sour cream, if desired |
- Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.
- In medium bowl, stir Bisquick mix and cold water until soft dough forms. Press evenly in bottom of pan.
- Spread beans over crust. In small bowl, stir together rice and 1/2 cup salsa. Spread evenly over beans. Top with cheese.
- Bake 25 to 30 minutes or until cheese is melted and crust is golden brown. Top with lettuce, tomato and olives. Serve with additional salsa and sour cream.
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