Okay, now that I bared my soul regarding my love of cheap, greasy tacos (here), I thought I would share a recipe for Mexican Pizza which is basically a flat, crispy taco. Now, Taco Bell has a Mexican Pizza that I like, but a local Mexican restaurant used to have one on their appetizer menu that I loved. They no longer offer it, but I have the recipe that was published in our local newspaper a number of years ago.
You will need ground beef, taco seasoning, flour tortillas, pizza sauce, black beans, cheddar cheese, Monterey jack cheese, tomatoes, black olives, and green onions.
Brown 1 pound of ground beef, drain grease, add taco seasoning and water and continue to cook until the mixture is thick and not at all watery.
Prepare the rest of the ingredients.
Here is the finished product. Yummy!
Mexican Pizza Serves 4, easy peasy 1 pound ground beef Preheat the oven to 350°. Brown ground beef, drain, and add taco seasoning mix and water. Cook until very thick. While the taco meat is cooking, place 4 large tortillas on large baking sheets and bake for 5 minutes, turn over and bake for 5 additional minutes. The tortillas should be lightly browned and slightly crispy. Remove from oven. You should have the rest of the ingredients prepared and ready to go for the final step – rinse and drain the black beans, grate the cheese, dice the tomatoes, drain the black olives, and slice the green onions. Place each tortilla on an oven proof plate. Divide the pizza sauce equally between all 4 tortillas and spread evenly. Do the same with the beans, the cooked meat, and the shredded cheeses. Return to the oven and bake for another 7 to 10 minutes or until the cheese melts.  We like ours a little bubbly and crispy so I will broil them each for another minute or so. Remove from the oven and sprinkle equally with the tomatoes, olives and green onions.
Adapted from a recipe published in the St. Louis Post-Dispatch.
1 package taco seasoning mix
4 10″ flour tortillas
1 15-ounce can pizza sauce
1 15-ounce can black beans, rinsed and drained
8 ounces grated Cheddar cheese
8 ounces grated Monterey jack cheese
2 medium tomatoes, diced
1 2.25 ounce can sliced black olives, drained
1/3 cup sliced green onions
Note:Â Now I ended up with 5 people for dinner so I just added another tortilla and divided everything 5 ways rather than 4 ways and it was still all good!
Here is Taco Bell’s Mexican Pizza. In the interest of research, I went and purchased one. Then I ate it. I love the double layer of tortillas that are really crispy. If I can figure out how to replicate this piece, I think I can amp up the add ins. Stay tuned!
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