Salsa Bean Dip

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	teaspoon	dried oregano
3	tablespoons	chili powder - homemade -- see recipe
1	teaspoon	ground cumin
1/2	teaspoon	Tabasco sauce
1	medium	onion -- diced fine
2	cloves	garlic -- minced fine
20	ounces	Ro-Tel tomatoes and green chilies -- drained
4	ounces	green chilies -- drained
32	ounces	fat-free refried beans
8	ounces	no salt added tomato sauce
2	cups	cheddar cheese - low fat -- shredded
2	tablespoons	vegetable oil
1	teaspoon	paprika

Heat oil in large frying pan. Add onion and garlic and cook until soft, about 5 minutes.

Add tomatoes, chilies, oregano, cumin, chili powder and Tabasco sauce. Cook on medium about five minutes or until liquid evaporates.

Add beans and tomato sauce. Heat through stirring to break up beans.

Transfer to serving dish. Top with cheese. Sprinkle with paprika. Serve with chips.

Serving Size : 16

Per Serving: 113 Calories; 3g Fat (26.4% calories from fat); 7g Protein; 14g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 475mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.