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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I have not tried this recipe. I got this recipe from Bariatric Eating. I like to eat it out of a bowl with diced avocados and tomatoes, and a spoonful of sour cream. Ingredients:
vegetable oil cooking spray |
15 ounces refried beans |
4 ounces fat free cream cheese, softened |
1 cup low-fat sour cream |
1/2 cup finely chopped green onion |
2/3 cup salsa, extra liquid drained |
1 ounce taco seasoning |
4 ounces diced green chilies |
1 teaspoon splenda sugar substitute |
1/4 teaspoon cumin |
1 1/2 cups shredded monterey jack cheese or 1 1/2 cups longhorn cheese or 1 1/2 cups colby cheese |
Directions:
1. Preheat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray and set aside.
2. In a large bowl combine beans, cream cheese, sour cream, green onions , salsa, taco seasoning, green chiles, Splenda, cumin, and 1 cup of the shredded cheese. Pour into prepared baking dish and sprinkle remaining cheese on top. Bake for 45 to 60 minutes, until bubbly.
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