Mexican Pizza (Spaghetti Crust) 1/8 pizza

Mexican Pizza (Spaghetti Crust) 1/8 pizza
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 306.8
  • Total Fat: 5.7 g
  • Cholesterol: 18.8 mg
  • Sodium: 1,009.8 mg
  • Total Carbs: 44.9 g
  • Dietary Fiber: 8.8 g
  • Protein: 20.0 g

View full nutritional breakdown of Mexican Pizza (Spaghetti Crust) 1/8 pizza calories by ingredient


Introduction

Great left over... Reheats well Great left over... Reheats well
Number of Servings: 8

Ingredients

    8 oz Whole Wheat Spaghetti
    1/2 cup Egg substitute
    1/2 cup Mozzarella Fat/Free Shredded Cheese
    1/4 tsp Garlic Salt
    1 can Hormel Chili with Beans
    1 can Refried Beans - Fat Free
    1 cup Salsa
    1 cup Reduced Fat Mexican Cheese
    1/2 cup Yellow Sweet Corn, Frozen
    1/2 cup Bush's Low Sodium Black Beans

Directions

Break spaghetti strands into 3-inch pieces. Cook according to package directions; drain. (Cooked spaghetti should equal about 4 cups.) Cool. Beat egg substitute in mixing bowl; add mozzarella and garlic salt. Stir in cooled spaghetti; mix well. Spread evenly on bottom and up sides of a Pam sprayed 12-inch pizza pan. Bake at 375° for 15 minutes or until set and lightly browned. Spread refried beans evenly over spaghetti crust leaving 1/2 inch edge; layer chili, salsa, black beans, corn and cheese. Return to oven and bake at 375° for 15 to 20 minutes, or until bubbly. Cool slightly and cut into 8 slices. Serve slices with diced tomatoes, lettuce, black olives, avocado and/or light sour cream (not included in nutritional values).

Serving Size: 1 slice - 1/8 pizza

Number of Servings: 8.0

Recipe submitted by SparkPeople user CANDLES9103.

TAGS:  Beef/Pork |