Tex-Mex Layer Pizza

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

1. Preheat oven to 375° F (190° C).
2. 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.
3. In a separate bowl, combine sour cream, ricotta, mozzarella and cream cheese. Set aside.
4. 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.
5. Bake for 10-15 minutes.