EASY MEXICAN PIZZA
These Mexican Pizzas are even BETTER (and healthier) than the ones you love from Taco Bell! They're made with ground beef, refried beans, and cheese inside corn tortillas.
Provided by Lauren Allen
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Cook ground beef, crumbling it into small pieces with a wooden spoon as it cooks. Remove any grease.
- Add taco seasoning and water and stir to combine.
- Heat oil in a small skillet over medium-high heat. Once hot, cook corn tortillas one at a time until golden and slightly crisp on both sides, flipping half way through. Remove to a paper towel.
Nutrition Facts : Calories 361 kcal, Carbohydrate 30 g, Protein 20 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 52 mg, Sodium 1229 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
LITTLE MEXICAN PIZZAS
"These little pizzas are perfect for lunch, snacks or parties," says Linda Eggers of Albany, California.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Spread cut sides of muffins with refried beans; top with salsa, olives, onions, chilies and cheese. Place on baking sheets; broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 129 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 368mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
MEXICAN PIZZA
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F. Arrange the racks in the oven so they evenly divide the oven into thirds. You'll use both racks, rotating and moving the pizzas around as they cook.
- In a large skillet, cook the pork with onion and garlic in olive oil over medium heat until the meat is browned, stirring to break up with a fork. Drain if necessary. If you are using chorizo, cook the onions until they are tender and then add the chorizo, cooking for a few minutes until the fat is rendered and the meat is well browned.
- Add the taco sauce, tomato sauce, chili powder, cayenne pepper, and pepper to the onion mixture. Stir well, and simmer on low heat for 5 minutes to blend flavors.
- Stir in drained green chiles.
- Spray 2 cookie sheets with nonstick cooking spray and then spread the pizza crust dough onto the sheets.
- Bake them for 5 to 8 minutes or until they are just set.
- Spread the sauce evenly over both of the pizza crusts and top evenly with the shredded cheese.
- Bake at 400 F for 20 to 25 minutes until cheese is melted, bubbly, and begins to brown. Halfway through the cooking time, swap the cookie sheets so they each have time on the upper and lower baking racks. This will help ensure an even bake on both pizzas. Make sure that the crusts are browned on the bottom and the pizzas have cooked evenly.
- Slice, serve, and enjoy.
Nutrition Facts : Calories 570 kcal, Carbohydrate 45 g, Cholesterol 88 mg, Fiber 2 g, Protein 29 g, SaturatedFat 14 g, Sodium 1161 mg, Sugar 6 g, Fat 30 g, ServingSize Serves 8-10, UnsaturatedFat 0 g
MEXICAN PIZZA I
Mexican Pizzas are delicious corn tortillas topped with beans, beef and all the delicious taco toppings you can imagine! They can be cut into wedges and served as an appetizer or left whole and served as a main dish.
Provided by suesue
Categories Appetizers and Snacks Beans and Peas
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the refried beans.
- In a large skillet, brown the ground beef. Stir in the seasoning packet.
- Preheat oven to 350 degrees F (175 degrees C).
- Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
- Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
- Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.
Nutrition Facts : Calories 770.2 calories, Carbohydrate 42.3 g, Cholesterol 149.7 mg, Fat 48.1 g, Fiber 10.4 g, Protein 42.1 g, SaturatedFat 22.7 g, Sodium 1542.4 mg, Sugar 3.5 g
MEXICAN PIZZAS
I used to love Mexican Pizzas when I was little, but they're unhealthy past believing! Recently, I discovered that Taco Bell uses sand to prevent clumping in their meat, so I decided to come up with a more appetizing alternative. I use sharp cheddar cheese and medium salsa, but use what you like. You can also modify the amount of the ingredients you use to your own preferences.... my family loves theirs messy with sour cream.
Provided by ashleyrae625
Categories Poultry
Time 25m
Yield 5 pizzas, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Brown turkey and drain; mix in taco seasoning.
- Spread 5 tacos evenly and thinly with 1/5 can of the refried beans each. Do not spread to edge by 1/4".
- Divide meat into five, spread evenly on top of refried beans.
- Top each with one of the remaining five tortillas.
- Spread 1/4 cup of salsa on top of each tortilla using a slotted spoon to drain excess moisture (You may use more to your liking).
- Sprinkle 1/2 cup cheddar cheese over each pizza.
- Lightly steam peppers, onions, and mushrooms until just a little tender (I do this in the microwave); drain.
- Distribute pepper mixture evenly over the pizzas.
- Bake 10-15 minutes or until cheese is melted and edges have slightly curled.
Nutrition Facts : Calories 409.7, Fat 18.6, SaturatedFat 8.3, Cholesterol 65.5, Sodium 819, Carbohydrate 38.6, Fiber 2.7, Sugar 2.6, Protein 21.3
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