Tuesday, February 18, 2014

Taco Bell Mexican Pizza

1/2 pound ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1 1/2 teaspoons chili powder (Spanish blend is best)
2 tablespoons water
8 small (6-inch diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 ounce) can refried beans
1/3 cup diced tomato
2/3 cup mild picante salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives

Cook the ground beef over medium heat until brown, then drain off the excess fat from the pan. Add salt, onions, paprika, chili powder and water, then let mixture simmer over medium heat for about 10 minutes. Stir often.

Heat oil or Crisco shortening in a frying pan over medium-high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30-45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown.

Heat up refried beans in a small pan over the stove or in the microwave. Heat oven to 400 degrees F. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on the face of one tortilla. Next, spread 1/4 to 1/3 cup of meat, then another tortilla.

Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next, divide up the cheese, onions and olives, stacking in that order. Place pizzas in your hot oven for 8-12 minutes or until cheese on top is melted.

Makes 4 pizzas.

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