1 pound ground beef

3 tablespoons taco seasoning mix

1 package (16 ounces) Italian bread shell or ready-to-serve pizza crust (12 to 14 inches in diameter)

1/3 cup black bean dip

1 cup shredded Wisconsin Colby Jack cheese or Monterey Jack cheese with jalapeno peppers

(4 ounces) salsa, if desired

guacamole, if desired

Heat oven to 425° F.

Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix.

Place bread shell on ungreased cookie sheet. Spread with bean dip. Spoon beef over bean layer. Sprinkle with cheese.

Bake 8 to 10 minutes or until cheese is melted. Cut into wedges. Serve with salsa and guacamole.

YEILD: 4 Servings (8 slices)