| 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.

No comments:
Post a Comment