Open-Faced Mexican Pizza

I used to eat at Taco Bell. Like a lot. There I said it. My poison : the Mexican pizza. I don’t know why but man, those things just called to me. I haven’t had Taco Bell in years but I make up for it by making delicious Mexican pizzas at home! I used to eat them back in high school, that’s forgivable right? Anyway, I didn’t really ever crave Taco Bell after I began cooking for myself. UNTIL I was pregnant with Esme. I tend to gravitate to Tex-Mex flavors in general but my cravings were on another level during that pregnancy. Hot sauce and cumin on everything.

Normally Mexican pizzas at Taco Bell are made with a tortilla on the bottom, some sort of meat/bean filling and then topped with another tortilla, enchilada sauce, cheese, fresh chopped tomato and green onion. I’ve made them this way also but have found that there’s a large gap for error, the tortillas get soggy really easily and let’s face it, that’s just about the worst thing ever. The recipe I have for you today only uses one tortilla per pizza and I add the enchilada sauce into the meat mixture while it’s cooking to avoid a soggy tortilla! Oh and less carbs per pizza so you can eat more, right? WIN.

Open-Faced Mexican Pizza
makes 8

Ingredients for meat filling
1 lb ground beef** (or chicken!)
1/4 cup onion, chopped
2 garlic cloves, chopped
1 tsp salt
2 tsp ground smoked paprika
2 tsp ground cumin
1 tsp chili powder
2 tbsp Worcestershire sauce
1/2 cup enchilada sauce

Ingredients for seasoned refried beans
1 can vegetarian refried beans
1 tsp garlic powder
1 tsp chili powder
1 tsp salt

To build
8 6-inch flour tortillas
1 cup shredded Mexican blend cheese

1. preheat the oven to 350F. When the oven is ready place your tortillas directly on the rack to toast up. When they’re golden brown take them out of the oven and set them aside, about 8-10 minutes.
2. While the tortillas toast start your beans. Add the beans and seasonings to a skillet over medium heat. Your goal here is to just warm them up and make sure the seasoning is incorporated all the way through. Remove the beans from the heat and set aside.

3. Next add the ground beef to a skillet over medium high heat, breaking it up as it browns. When it’s completely cooked through drain any fat that it may have rendered. Return to heat and add the remaining ingredients. Stir until fully incorporated and most of the liquid evaporates leaving a thickened mixture.

Spread a layer of the seasoned beans on the tortilla followed by the meat mixture and some cheese. Line the loaded pizzas on to a baking sheet and put back in the oven for 5 minutes or so, until the cheese is melted.

Top with your favorites! Toppings pretty much include anything you love on tacos like avocados, onions (I used pickled red onion!), fresh cilantro, sour cream, hot sauce, extra CHEESE?

Do it.

(I feel like I need to apologize for these AWFUL photos. I wasn’t planning on turning this into a recipe for the blog before I started cooking but man, they’re so good! So just pretend these are the best photos you’ve ever seen. Also, how about that paper plate? kbye.)


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