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Tex Mex Stacked Pizza Tex Mex Stacked Pizza

  • 21minutes
  • 525calories

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Source: www.womansday.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 8 fajita-size flour tortillas (6- to 7-in. diameter) 1 cup bottled marinara sauce 1-1/4 cups rinsed, canned pinto or pink beans 1 can (11 oz) Mexicorn (corn, red and green bell peppers), drained 1-1/2 cups Mexican-style 4-cheese blend (a mix of Cheddar, Monterey Jack, asadero and queso blanco cheeses) or shredded Monterey Jack cheese 8 fajita-size flour tortillas (6- to 7-in. diameter) 1 cup bottled marinara sauce 1-1/4 cups rinsed, canned pinto or pink beans 1 can (11 oz) Mexicorn (corn, red and green bell peppers), drained 1-1/2 cups Mexican-style 4-cheese blend (a mix of Cheddar, Monterey Jack, asadero and queso blanco cheeses) or shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 425ºF. Line 2 baking sheets with foil (for easy cleanup). Coat foil with nonstick spray.

  2. Place 4 tortillas in a single layer on each sheet. Bake 3 to 4 minutes per side or until crisp and very lightly browned.

  3. Spread marinara sauce on each tortilla; top with beans, corn and cheese. Stack 4 tortillas on the other 4.

  4. Bake 3 to 4 minutes until toppings are hot and cheese has melted.

  5. Heat oven to 425ºF. Line 2 baking sheets with foil (for easy cleanup). Coat foil with nonstick spray.

  6. Place 4 tortillas in a single layer on each sheet. Bake 3 to 4 minutes per side or until crisp and very lightly browned.

  7. Spread marinara sauce on each tortilla; top with beans, corn and cheese. Stack 4 tortillas on the other 4.

  8. Bake 3 to 4 minutes until toppings are hot and cheese has melted.

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