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Pizza Mexicana

Recipe and photo courtesy of Sargento

• 2 Tbsp. olive oil
• 1 medium red onion, diced
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 1 can (4 oz.) chopped green chilies, drained
• 1/4 cup chopped fresh cilantro, divided
• 4 (4 oz. each) prepared Italian bread shells
• 1 can (16 oz.) refried beans
• 2 cups (8 oz.) Sargento® Fine Cut Shredded 4 Cheese Mexican
• Sour cream, sliced ripe avocado (optional)


1. Heat oil in large skillet over medium heat. Add onions; cook 5 minutes, stirring occasionally. Add tomatoes and chilies; cook 5 minutes or until most of liquid evaporates, stirring occasionally. Stir in 2 tablespoons cilantro.
2. Spread beans evenly over bread shells; top with tomato mixture and sprinkle with cheese. Place on large baking sheet.
3.Bake in preheated 450°F oven 10-12 minutes or until cheese is melted and crust is browned and crisp. Cut each bread shell into wedges; sprinkle with remaining cilantro. Garnish with sour cream and avocado, if desired.