Taco Bell Mexican Pizza
1/2 pound ground beef
2 tablespoons all-purpose flour
1 1/2 teaspoons chili powder (Spanish blend is best)
3/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
Dash garlic powder
Dash onion powder
2 tablespoons water
1 cup Crisco shortening
8 small (6 inch diameter) flour tortillas
1 (16 ounce) can refried beans
2/3 cup mild picante sauce
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/3 cup diced tomato
1/4 cup chopped green onions
In a medium bowl, combine the ground beef with the flour, chili powder, salt, dried onion, paprika, garlic powder, and onion powder. Use your hands to thoroughly incorporate everything into the ground beef. Preheat a skillet over medium heat and add the ground beef mixture to the pan along with the water. Brown the beef mixture for 5 to 6 minutes, using a wooden spoon or spatula to break up the meat as it cooks. Heat shortening in a frying pan over medium heat. When shortening is hot, fry each tortilla for about 30 to 45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that the tortilla lies flat in the shortening. Tortillas should become golden brown. Heat up refried beans in a small pan over the stove or in the microwave. Preheat oven to 400 degrees. 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 2 tablespoons of picante sauce on each, then combine the cheeses and sprinkle the blend evenly over the top of each pizza. Split up the diced tomato and arrange it evenly over the cheese on each pizza, followed by the green onion. Place pizzas in your hot oven for 8 to 10 minutes, or until the cheese on top is melted. Cut each pizza into 4 slices, and serve.
Makes 4 pizzas.
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1/2 pound ground beef
2 tablespoons all-purpose flour
1 1/2 teaspoons chili powder (Spanish blend is best)
3/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
Dash garlic powder
Dash onion powder
2 tablespoons water
1 cup Crisco shortening
8 small (6 inch diameter) flour tortillas
1 (16 ounce) can refried beans
2/3 cup mild picante sauce
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/3 cup diced tomato
1/4 cup chopped green onions
In a medium bowl, combine the ground beef with the flour, chili powder, salt, dried onion, paprika, garlic powder, and onion powder. Use your hands to thoroughly incorporate everything into the ground beef. Preheat a skillet over medium heat and add the ground beef mixture to the pan along with the water. Brown the beef mixture for 5 to 6 minutes, using a wooden spoon or spatula to break up the meat as it cooks. Heat shortening in a frying pan over medium heat. When shortening is hot, fry each tortilla for about 30 to 45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that the tortilla lies flat in the shortening. Tortillas should become golden brown. Heat up refried beans in a small pan over the stove or in the microwave. Preheat oven to 400 degrees. 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 2 tablespoons of picante sauce on each, then combine the cheeses and sprinkle the blend evenly over the top of each pizza. Split up the diced tomato and arrange it evenly over the cheese on each pizza, followed by the green onion. Place pizzas in your hot oven for 8 to 10 minutes, or until the cheese on top is melted. Cut each pizza into 4 slices, and serve.
Makes 4 pizzas.
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