Mexican Mini Pizzas Recipes

MINI MEXICAN PIZZAS

Steps:

• Gather the ingredients.
• Cut 2 rounds out of each tortilla using a small biscuit cutter or tracing around the edge of a small glass with a paring knife.
• Heat the canola oil in a Dutch oven or heavy-bottomed pot to 375 F using a candy or frying thermometer . Add 5 to 6 tortilla rounds to the hot oil. Fry for about 3 to 4 minutes, flipping them halfway through cooking. They should be lightly golden brown and crispy. Remove with a slotted spoon and place them on a paper towel-lined plate to drain. Repeat with all of the corn tortillas.
• Preheat the oven to 425 F.
• After the tortillas have cooked, combine the refried beans with the garlic powder, salt, and hot sauce.
• Place about 1 to 2 teaspoons of the refried bean mixture onto the top of each fried corn tortilla round. Spread it evenly, almost completely to the edges.
• Top each mini Mexican pizza with a sprinkling of the shredded cheese. Place the completed pizzas on a parchment-paper -lined baking sheet. Bake in the oven for 5 to 7 minutes or until the cheese is melted and the edges are slightly browned.
• Drizzle each pizza with the taco sauce. It's helpful to put the taco sauce in a small squirt bottle.
• Add a small amount of sour cream to each Mexican pizza and sprinkle with the chopped cilantro and scallions. All 3 garnishes are optional, but they make the pizzas look pretty and add a pop of flavor.

MEXICAN PIZZA I

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.

MINI MEXICAN PIZZAS

Steps:

• Preheat oven to 375°F.
• While oven is heating,add ground beef and taco seasoning to a medium-sized skillet over medium heat.
• Cook beef until no longer pink,about 8 to 10 minutes,drain if needed.
• Lightly spray two medium sized cookie sheets with cooking spray.
• Place two tortillas on each sheet,then lightly spray tortillas with more cooking spray.
• Bake tortillas until lightly browned, about 6 to 8 minutes.
• Remove tortillas from oven and evenly spread 1 1/2 tablespoons of salsa on each.
• Divide ground beef, corn, onions, and tomatoes evenly over each tortilla.
• Divide cheese evenly over the top of ground beef mixture.
• Bake for 10 to 12 minutes or until cheese is melted.

MEXICAN MINI-PIZZAS

Steps:

• Cook the chorizo in a medium-size skillet over medium heat. Drain on paper towels.
• Preheat the oven to 375 degrees F.
• Put the dough out onto a well-floured surface. Divide the dough into 4 equal pieces. Roll into 4inch circles, using a rolling pin or stretching it into circles by hand. Arrange the circles on 2 baking sheets lightly brushed with oil.
• Top each pizza with tomato slices and crumbled cooked chorizo. Top with shredded cheese and sprinkle with dried oregano.
• Bake until the dough is golden brown and cheese is bubbly, about 20 minutes.