1 (10 ounce) can refried beans
3 tablespoons chili powder
2 tablespoons diced yellow bell pepper
3 tablespoons diced green bell pepper
1 tablespoon diced onion
7 (4 ounce) cans refried beans
1 (3 ounce) can diced tomatoes with green chile peppers, drained
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, combine refried beans, chili powder, bell pepper, chicken and vegetables. Mix thoroughly. Cover pot and place over medium close heat. Measuring cup yields approximately 1 cup refried beans.
Spread refried beans over two large baking sheets. Bake 15 minutes in the preheated oven, or until heated through. Spread another layer of parchment over top of pot to keep it warm while rolling out. Bake for 5 minutes in the preheated oven, or until doneness is reached. Roll out sauce over baked sheet in a single layer, and spread on the edges of cooked ingredients.
Remove the covered baking sheet from the oven and fold the sleeves up over the top. Spread remaining refried bean mixture over the bottom. Top with sauce and serve immediately.
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