Mexican Pizza

12 Tostada Shells (you can get these where the taco shells are) 
1 Packet Taco Seasoning
1 (12 oz.) Box Boca Ground Burger Crumbles
1 (16 oz.) Can Fat Free Refried Beans
1 1/2 Cups Fat Free Shredded Mozzarella Cheese
Picante Sauce (mild, medium, or hot)
Chives (optional)

Bake Tostada shells according to directions on the box.
Place Boca in a skillet along with taco seasoning and 3/4 cup of water. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. Place Boca mixture in a food processor and blend until the mixture is almost smooth.

Build your mexican pizzas following these steps:
Place 6 Tostada shells on a fat surface. Spread 1/4 cup of refried beans on each shell, then spread about 1/4-1/2 cup (depending on how small you processed your Boca) of taco meat on top of beans. Place your second Tostada shell on top of meat and bean layers.
Spread a couple of Tablespoons of Picante sauce on top of each shell, adding more or less to desired taste. Sprinkle 1/4 cup cheese evenly on top of Picante sauce, then sprinkle lightly with chives. Place the pizzas back in the oven for a few minutes to heat. The cheese may not melt completely since it's fat free. Add shredded lettuce, tomatoes, or sour cream if desired. If adding sour cream, you'll need to add points accordingly. 

Serves: 6
Per Serving: 299 Calories; 5g Fat (15.4% calories from fat); 26g Protein; 38g Carbohydrate; 9g Dietary Fiber; 3mg Cholesterol; 1248mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Fat; 0 Other Carbohydrates. WWP: 6 (www.AimeesAdventures.com)