Easy Peasy Mexican Pizza
So we are crazy about Mexican food in our house (or maybe it's just me). We love nachos, tacos, enchiladas, burritos, quesadillas, and just about anything else Mexican themed we can think of. This meal was right up our alley.
It was amazingly simple to put together, used ingredients we already had around the house, and was guaranteed to be delicious.
If you are familiar at all with the two layer Mexican pizzas served at Taco Bell, then you will understand the theory behind this dish. Beans, beef, cheese, and of course tomatoes...yummy!
- 4 (10 inch) flour tortillas
- 1/2 pound ground beef
- 1 (16oz) can refried beans
- 1 medium yellow onion
- 1 clove garlic
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 cup salsa
- 1/2 cup cheddar cheese
- 1/2 cup monterrey jack cheese
- 2 bunches green onions
- 2 medium Roma tomatoes
- pinch salt
- pinch pepper
- Preheat oven to 350 degrees F.
- Line one really large cookie sheet (big enough for two flour tortillas side by side) with aluminum foil and spray it generously with cooking spray
- Roughly cut up your onion and smash your garlic.
- Pop both the onion and garlic into your food processor and process until they are the size you would prefer. I like mine pretty small.
- Cook your ground beef, onion, and garlic together in a medium skillet over medium heat until completely cooked through. (My husband cooks all of our hamburger meat ahead of time to save time when making dinner.)
- When done, drain off the grease, and add in all of the seasonings. Mix well.
- Now, lay two tortillas down side by side on the prepared cookie sheet.
- Cover each tortilla with a layer of refried beans.
- Next spread half of the ground beef over the beans on each of the tortillas.
- Cover each one with a second tortilla and pop them into the oven for 10 minutes.
- Remove them from the oven and let them cool before continuing your toppings.
- Then spread half of your salsa over the top of each of your pizzas.
- Now sprinkle half of each of your cheeses over the top of both pizzas.
- Finally, sprinkle with chopped tomatoes, green onions, and any other veggies you might want, like jalapenos, peppers, etc.
- Return pizzas to the oven again for 5-10 minutes more until both are crunchy and melted.
- After removing from the oven, let both pizzas cool and then cut them into 4 pieces each.
- Consider serving with sour cream, guacamole, or even more salsa.
- Yummy! Yummy!
|Serving size: 2 tortillas with toppings|
|Calories from Fat||432|
|% Daily Value *|
|Fat 48 g||74%|
|Carbohydrates 42 g||14%|
|Fiber 10 g||40%|
|Protein 42 g||84%|
|Cholesterol 150 mg||50%|
|Sodium 1542 mg||64%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
So some weeks I know exactly what I'm going to be cooking for dinner every night. Sometimes I'll even create a menu. But most nights I'm just winging it.
I may not know until one hour before dinner what I'm going to make. The other night I was just stumped. My husband says he's tired of eating chicken. Chicken is easy, cheap, and flexible so we eat it for dinner often.
So no chicken, and dinner needed to include what we already had in the house. We had tons of tortillas, hamburger, cheese, and tomatoes. I noticed we also had refried beans in the pantry. And I had an idea!
I'd never tried it before, and I hoped it would be good, but Mexican pizza seemed fun, easy, and it wasn't chicken. Out turned out even easier than I expected it to be. And not only did it turn out delicious, but the hubbie was very happy, if not delighted.
Score! Another one for Victoria! This will certainly be a repeat.
What did you think of this recipe?
© 2013 Victoria Van Ness