Taco Dip

INGREDIENTS
1 fifteen-ounce can unsalted pinto beans
1/2 (one-half) cup mild hot sauce
1 cup chopped tomato
1/2 (one-half) cup shredded low-fat Monterey Jack cheese
1/2 (one-half) cup sliced green olives
1/4 (one-quarter) cup sliced jalapeno peppers, if desired
1/2 (one-half) cup shredded low-fat Cheddar cheese

METHOD
Rinse and drain beans. Combine with hot sauce in a small mixing bowl. Mash beans slightly with a fork and stir well. Spread evenly in bottom of a lightly sprayed or oiled eleven-inch by seven-inch baking dish or small pizza pan. Top with chopped tomato and Jack cheese. Sprinkle with olives and peppers. End with cheddar cheese. Bake uncovered in a preheated 350 degree oven for twenty minutes. Serve warm with chips and tortillas or do not bake and serve with crisp vegetables. Yields twelve servings.