Hot Bean-and-Cheese Dip
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INGREDIENTS FOR 18 SERVINGS:1 (14.5-ounce) can diced tomatoes, drained and divided1/2 teaspoon hot pepper sauce 1/4 teaspoon salt1/4 teaspoon ground cumin1/4 teaspoon dried oregano1 (16-ounce) can pinto beans, rinsed and drained1 (16-ounce) can fat-free refried beans1 (4.5-ounce) can chopped green chiles, drainedCooking spray3/4 cup (3 ounces) shredded sharp cheddar cheese
1. Preheat oven to 350 degrees.
2. Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes
through chiles). Spoon tomato mixture into a 1-1/2-quart casserole
dish coated with cooking spray. Top with cheese. Bake at 350 degrees
for 20 minutes or until cheese is melted. Top with remaining
tomatoes. Yield: 4-1/2 cups (serving size: 1/4 cup).
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