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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Mexican Pizzas |
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Serves: 10 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Mexican Pizzas recipe on the web!!__ flour tortillas 7 1/2 inches each ___ cup vegetable oil _ 1/2 pounds ground beef _ cup onions chopped _ 16-ounce can refried beans _ 8-ounce jars mild taco sauce _ tablespoon chili powder ___ teaspoon cumin ground ___ teaspoon salt ___ teaspoon black pepper __ ounces sharp cheddar cheese shredded __ ounces monterey jack cheese shredded __ tablespoons green bell peppers chopped _ 2 1/4-ounce can olives sliced, drained _ 2-ounce jar pimiento diced, drained At least 1 1/2 hours or up to 6 hours before serving: Preheat oven to 350°. Brush both sides of tortillas with oil. Place on baking sheets. Bake for 10 minutes or until crisp and oil has been absorbed; set aside. In a large skillet over medium-high heat, sauté ground beef and onion until meat is browned and onion is tender; drain off fat. Add beans, taco sauce, chili powder, cumin, salt and pepper. Bring to a boil over high heat; reduce heat to low and simmer, uncovered, for 20 to 25 minutes or until thickened, stirring occasionally. Spread 1/2 cup meat mixture on each tortilla. Sprinkle each with 1/4 cup Cheddar cheese, 1/4 cup Monterey Jack cheese, 1 tablespoon green pepper, 1 scant tablespoon ripe olives and 1/2 teaspoon pimiento. If making ahead, stack with waxed paper between, cover and refrigerate. About 15 minutes before serving: Place pizzas on baking sheets and bake, uncovered, in a preheated 350° oven for 10 minutes or until cheese is bubbly. Cut each pizza into six wedges and arrange on a warm serving plate or warming tray. Serve hot. Indonesian Pork Tenderloin Mexican Pizzas Pizza Pockets Turkey And Ham Pinwheels |
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