Mexican Pizza

  Posted on May 2, 2012  by Leslie Blythe  1 comment

Cinco de Mayo recipe – I love Mexican pizza.  Is Mexican pizza authentic?  NO.  Do I care?  NO.  This is actually a copy cat recipe from Taco Bell.

Mexican Pizza

Serves 4

1/2 lb ground beef
1/2 tsp salt
1/4 tsp dried minced onion
1/4 tsp paprika
1 1/2 tsp chili powder
2 Tbs water
8 small (6-inch diameter) flour tortillas
1 cup shortening or cooking oil
16 oz refried beans
1/3 cup diced tomato
2/3 cup mild picante sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives

Cook the ground beef over medium heat until brown, then drain off the excess fat from the pan. Add salt, onions, paprika, chili powder and water, then let mixture simmer over medium heat for about 10 minutes. Stir often.

Heat oil or shortening in a frying pan over medium-high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30-45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown.

Heat up refried beans in a small pan over the stove or in the microwave.

Preheat oven to 400 degrees F. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on face of one tortilla.

Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top.

Next divide up the cheese, onions and olives, stacking in that order. Place pizzas in your hot oven for 8-12 minutes or until cheese on top is melted.