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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 32 |
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By substituting reduced-fat for regular cheese and using a cup less of it. They also substituted reduce-fat sour cream and cream cheese plus fat-free refried beans. To make up for less fat(which adds moisture), they stirred in a can of diced tomatoes and green chilies. Ingredients:
1-1/2 cups (6 ounces) shredded reduced-fat mexican cheese blend |
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese |
1 can (16 ounces) fat-free refried beans |
1 can (10 ounces) diced tomatoes and green chilies |
1 package (8 ounces) reduced-fat cream cheese, cubed |
1/2 cup reduced-fat sour cream |
1 tablespoon taco seasoning |
tortilla chips and assorted fresh vegetables |
Directions:
1. In a large bowl, combine cheeses; set aside 1 cup for topping. Add the beans, tomatoes, cream cheese, sour cream and taco seasoning to the remaining cheese. Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle with reserved cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly around the edges. Serve warm with tortilla chips and vegetables. Yield: 4 cups.
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