Homemade Mexican Pizza
This recipe is the best! I found it almost a year ago and I have made it probably 15 times since then. Usually when we have company (because it makes a lot!) and my guests always ask me to write out the recipe for them
1 pound lean ground beef
1 packet (1 ounce) taco seasoning
1/2 cup water
6 medium-sized flour tortillas
1 can (16 ounces) of refried beans
1 can (10 ounces) of red enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded pepper-jack cheese
1 Roma tomato diced
1 green onion diced
1 small can of sliced black olives
Preheat oven to 375 degrees F. Take 2 baking sheets and spray them with non-stick spray. Place 3 tortillas on each baking sheet.
Place in the oven and bake for 3 to 5 minutes, then carefully flip tortillas over while they’re still in the oven (*don’t burn yourself please*) and bake another 2 to 5 minutes to crisp on the other side. You want tortillas a slight golden color. Remove from oven and set aside.
Meanwhile, cook and crumble ground beef in a large skillet over medium-high heat. Drain grease.
Add taco seasoning and water. Bring mixture to a boil, then reduce heat to medium-low. Stir and simmer for 10 minutes. Remove from heat.
In a microwave-safe bowl, heat the refried beans until warmed through. Spread a thin layer of beans on one tortilla.
Top with 1/3 of the meat mixture. Place another tortilla on top of the meat. Spread 3 Tablespoons of enchilada sauce on top of the top tortilla.
Sprinkle with some cheddar cheese and pepper-jack cheese. Add a few dice of tomato, green onion and olives.
Repeat process with the remaining tortillas. You will have 3 Mexican pizzas in total.
Place pizzas on the baking sheet and bake for 5 minutes, or until cheese is melted and bubbly. Remove from oven and let stand to cool slightly before slicing and serving.