Mexican Pizza

[Guest guest]

This is really fast and easy, and we like it a lot.

 

I generally use one 15-oz can of the 'fresh diced' tomatoes

(drained) instead of fresh tomatoes (except in summer when

we have lots of tomatoes in our garden). I also add a 15-oz

can of drained and rinsed black beans and use less corn.

 

You can lower the fat content by using low-fat cheese, I

sometimes use low-fat mozzarella instead of the cheddar.

 

Pat

 

 

* Exported from MasterCook *

 

Mexican Pizzas

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Flour tortillas -- (large ones -

10 " )

2 cups frozen corn -- thawed

2 medium tomatoes -- chopped

1 green bell pepper -- sliced very

thinly

1 4 oz can chopped mild green chiles

1 1/2 cups grated cheddar cheese

 

Preheat oven to 400 F.

 

Put the tortillas on two baking sheets which have been

lightly sprayed with cooking spray.

 

Combine corn, tomatoes, pepper, chiles in a bowl and toss

together.

 

Divide the mixture among the tortillas, spreading evenly to

the edges.

 

Cover with the grated cheese.

 

Bake 5-10 minutes or until the cheese is thoroughly melted.

Let stand about 5 minutes, then cut into wedges and serve.

 

Description:

Easy and good.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 485 Calories; 20g Fat

(36.1% calories from fat); 20g Protein; 60g Carbohydrate; 5g

Dietary Fiber; 45mg Cholesterol; 611mg Sodium. Exchanges: 4

Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.

 

NOTES : I didn't have fresh tomatoes and substituted a 15 oz

can of diced tomatoes (drained).

I didn't have cheddar, and used mozzarella instead.

Some chopped black olives would have been nice on

these too.

Nutr. Assoc. : 0 0 0 0 0 0

 

 

--

Pat Meadows

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