1 (16 ounce) can crushed tomatoes
1 (16 ounce) can diced green bell pepper
1 (8 ounce) package cream cheese
1 (8 ounce) can tomato paste
5 (4 ounce) cans vegetarian dressing
1 (4 ounce) can sliced mushrooms
1/2 cup chopped green onions
1 medium tomato, chopped into 1/2 inch rounds
1/2 cup chopped fresh cilantro
1/2 cup chopped celery
8 ounces shredded Mexican cheese
In a medium bowl, mix tomatoes, green bell pepper, cream cheese, tomato paste, vegetarian dressing and sliced mushrooms. Mix well and refrigerate for at least 2 hours or overnight.
Meanwhile, spread 1/4 cup of this mixture over the bottom of an 8 inch square serving dish. (Note: See Notes for dressing, Refrigerate as desired; serve hot.)
Layer shredded Mexican cheese over cream cheese layer. Crumble 1/4 cup green pepper mixture into the center of each pie and then spread cream cheese mixture over Mexican food. Garnish with sliced cilantro.