Tex-Mex Layer Pizza

20 - 25 min

8 servings

Leftovers make a perfect lunch the next day.

Ingredients

  • 1 cup bell pepper
  • 2 tsp vegetable oil
  • 3 tbsp 3 Onion Dip Mix
  • 1 cup canned corn
  • 1 cup Poco Picante Salsa
  • 2 tbsp Poco Picante Salsa Mix
  • 1 cup diced tomatoes
  • 1 tsp lime juice, optional
  • cilantro, optional
  • 1 - 2 tbsp Taco Seasoning
  • 2 tsp Minced Garlic
  • 1⁄3 cup light sour cream
  • 1 cup light ricotta or cottage cheese
  • 1 cup partly-skimmed mozzarella cheese
  • 1⁄4 cup light cream cheese
  • 4 (10 in/25 cm) whole-grain tortillas
  • 2 cups kidney beans

Preparation

  • Preheat oven to 375° F (190° C).
  • Sauté pepper in oil in frying pan over medium heat. Stir in 3 Onion Dip Mix, corn, Salsa, Taco Seasoning and Minced Garlic, heating thoroughly. Remove from heat and set aside.
  • In a separate bowl, combine sour cream, ricotta, mozzarella and cream cheese. Set aside.
  • Place 1 tortilla in the bottom of a spring form pan or on Epicure’s parchment-lined Sheet Pan. Layer with a third of the vegetable mixture, cheese mixture and beans. Top with another tortilla and repeat.
  • Bake for 10-15 minutes.

Nutritional Information

Per serving: Calories 270, Fat 8 g (Saturated 3.5 g, 0 0 g), Cholesterol 20 mg, Sodium 390 mg, Carbohydrate 35 g (Fiber 7 g, Sugars 5 g), Protein 13 g.