Hot Bean And Cheese Dip - cooking recipe

Ingredients

1 (14.5 oz.) can diced tomatoes, drained and divided
1/2 tsp. hot pepper sauce
1/4 tsp. ground cumin
1 (16 oz.) can pinto beans, rinsed and drained
1 (4.5 oz.) can fat-free refried beans
1 (4.5 oz.) can chopped green chilies, drained
1/4 tsp. salt
1/4 tsp. dried oregano
cooking spray
3/4 c. (3 oz.) shredded sharp Cheddar cheese

Preparation

Preheat oven to 350\u00b0. Combine 1 cup tomatoes with next 7 ingredients (1 cup tomatoes through chilies). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with the cooking spray. Top with cheese. Bake at 350\u00b0 for 20 minutes or until cheese is melted. Top with remaining tomatoes. Yield: 4 1/2 cups.