This recipe is an ode to my love for Taco Bell. This love apparently began at a young age when I was in the backseat of my grandma’s car and yelled out “I love you Taco Bell” as we drove by. Often times when my mom was gone for work, Taco Bell was in our regular rotations for dinner and I never objected when my dad would say who wants to make a run for the Border. Ever since my dad passed away Taco Bell has had a special place in my heart and is frequently eaten on special occasions such as his birthday or Father’s Day. I know a lot of people don’t like Taco Bell, but we all have our guilty pleasures and now you all know one of mine!
So when you aren’t wanting to feel guilty but are still craving Taco Bell this is a great recipe to enjoy all the perfect flavor combos but in a healthier homemade way. You can also change up any of the toppings or add extra things like I did with the jalapenos.
Mexican Pizza
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can refried beans
- 2 tortillas
- 3 Tbs red enchilada sauce
- 3/4 cup shredded colby jack chceese
- 1/4 cup shredded lettuce
- 1/4 cup diced tomatoes
- sliced black olives
- sliced pickled jalapenos
Instructions
- Pre-heat oven to 350 degrees. Heat a large skillet over high heat and cook the ground beef until cooked all the way through. Use a medal spoon while cooking so that you can break the ground beef up into small pieces. Drain any liquid from the pan. Season with packet of taco seasoning and 1/3 cup water. Set aside until ready to assemble.
- Place two tortillas on a sheet pan and spray with cooking oil. I used avocado oil. Cook for 3 minutes and then slip over and cook for 3 more minutes so that the tortilla is starting to get a little golden and crispy.
- Prepare the rest of the ingredients by dicing up a few cherry tomatoes, cutting a small part of a head of iceberg lettuce into small strands, and shredding the cheese. Also heat a few spoonfulls of the refried beans in the microwave.
- Assemble the Mexican pizzas by spreading some refried beans onto one of the tortillas. Top with the ground beef so that there is an even layer (about 1/4 of the total meat per Mexican Pizza). Then top with a little cheese so that it binds the two layers of tortillas together. Place the second tortilla on top and then spread 3 Tbsp of enchilada sauce on top. You can use homemade enchilada sauce (see recipe linked below) or your favorite store-bought sauce. Top with plenty of shredded colby jack cheese and then the diced tomatoes, sliced black olives and jalapenos.
- Bake Mexican pizza for 10 minutes so that the cheese is completely melted. Top with shredded lettuce and cut into quarters. You can finish it off with some sour cream or plain Greek yogurt, hot sauce, and green onions.
Notes
