Mexican Pizza (Pureed Stage)

I just made a good imitation of mexican pizza.  I'm on the pureed stage and had the "lasagna" last night so tonight I wanted mexican.

Layer an oven safe dish with refried beans.
Mix together Ricotta, 1 egg, Taco Seasoning (to taste) and salsa, pour over beans.
Top with any cheese you want, I used Monteray Jack/Colby.
Bake at 450 for about 20/25 minutes.

If you can't have spicy, use mild salsa and taco seasoning...also I pureed the salsa with my stick blender.  

Thanks for the recipe. I made this last night same as above but also added a layer of mashed, creamed, avocado that I lightly spiced with lemon juice, salt & pepper. Its a great dish and I plan to have it one more night and then freeze the rest. Also to note-no pouch problems at all-very happy tummy with this one!

I make a layered bean dip with:

1 can r/f  El Paso refried beans

1/2 Jar Pace Pico De Gallo Jalapeno and Onion or Smoked Chipolte Sauce

1 bar f/f cream cheese

1 cup f/f plain greek yogurt

1 ( 2 cup) bag Sargento R/F Mexican Blend Cheese

1 envelope of Fajita Seasoning

Place all the ingredients in a cake pan and bake at 350 for 30 minutes, stir, put back in oven till the cheese is golden and bubbly.

I serve this with taco flavored boneless chicken breast

It tastes like a naked burrito

Can't wait till the pureed stage!  I am copying and making myself a file! YUM!! 

How do you do the lasagna one? I will try the mexican one Mon, can't wait! Thanks!