Tamale Pizza

Tamale Pizza

Serves 8

1 (11-ounce) can Pillsbury refrigerate French loaf
20 ounces (two 16-ounce cans) pinto beans, rinsed and drained
1/2 cup chunky salsa (milk, medium, or hot)
1 1/2 cups fresh or frozen whole-kernel corn, thawed
1 cup + 2 tablespoons (4 1/2 ounces) shredded Kraft reduced-fat Cheddar cheese
1 1/2 cups peeled and coarsely chopped fresh tomatoes

Preheat oven to 415 degrees. Unroll French loaf and pat into a rimmed 10-by-15-inch baking pan. Bake for 10 minutes. Meanwhile, in a large bowl, mash pinto beans with a fork. Stir in salsa. Spread bean mixture evenly over partially baked crust. Evenly sprinkle corn, Cheddar cheese, and tomatoes over top. Continue baking for 10 minutes or until cheese is melted and crust is golden brown. Place baking pan on a wire rack and let set for 5 minutes. Cut into 8 servings.

HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

Each serving equals:
HE: 2 Protein, 1 1/4 Bread, 1/2 Vegetable
272 Calories, 4gm Fat, 15gm Protein, 44gm Carbohydrate,
440mg Sodium, 161mg Calcium, 8gm Fiber
DIABETIC: 2 1/2 Starch, 1 Meat, 1/2 Vegetable

"Corn... On & Off the Cob Cookbooklet, page 40."

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