Rachael Ray's 30-Minute Healthy Recipes

The Not-Quite-a-Mexican-Pizza Mexican Pizza

* 1 lb. lean ground beef, chicken or turkey
* 1 can Campbell's condensed tomato soup
* 1/2 of a medium onion, diced
* 1 T. hot sauce
* 1/2 t. minced garlic
* 1 1/2 c. Mexican cheese blend
* 1/2 c. sour cream
* 1/2 c. Kraft Three-Cheese Ranch
* 2 c. tortilla chips
* the juice of 1/2 of a lime
* 4 Ortega Tostada shells
* other various toppings: lettuce, guacamole, tomato, etc.

1. Preheat oven to 375 degrees. Brown meat in a skillet with diced onion and minced garlic. Drain excess fat.

2. Stir in tomato soup. Simmer 5 minutes. Add 1/2 cup of cheese. Stir until cheese just melts.

3. Place tortilla chips in an 8X8" or 9X9" square pan. Put meat on top. Spread sour cream and ranch on top. Put remaining cheese on top and bake in oven for 16-18 minutes.

4. Place some of the mix on a warmed tostada shell and add various toppings. Enjoy!

Mrs. Valerie Martinez, Illinois

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