Mexican Meat Zza Mexican Deep Dish Pan Pizza Food

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MEXICAN PIZZA



Mexican Pizza image

Provided by Sandra Lee

Categories     appetizer

Time 27m

Yield 4 servings

Number Of Ingredients 10

1/4 cup sour cream
1/4 cup salsa (recommended: Pace)
1 1/4 pounds ground beef
4 garlic-herb wraps (recommended: Mission), or any large tortilla
2 cups shredded Mexican blend cheese (recommended: Kraft)
1 (16-ounce) can refried black beans (recommended: Rosarita)
1/2 red onion, diced
2 cups lettuce, shredded
1 tomato, diced
Nacho rings, for garnish

Steps:

  • Set up the grill for direct cooking over medium heat. Oil the grate when ready to start cooking.
  • In a small bowl, stir to combine the sour cream and salsa; set aside.
  • Brown the ground beef in a skillet. Set aside to cool.
  • Lay out 2 wraps or tortillas. Divide the cheese and sprinkle over wraps. Top with remaining wraps; set aside. In a microwave-safe bowl, cook beans on high setting for 4 to 6 minutes in the microwave, or until done. Place the cheese-filled wraps on the hot oiled grill and cook for 2 minutes; turn over. Divide the black beans and spread on top of the wrap. Top with the reserved cooked beef and diced onions. Close the grill and cook for 2 more minutes.
  • Remove the pizzas from grill and top with lettuce, tomatoes, and drizzle with the sour cream salsa mixture. Serve hot, garnished with nacho rings.
  • INDOOR: Preheat oven to 400 degrees F. Complete above steps through microwaving the beans. In a skillet large enough to fit the wraps, heat 2 tablespoons of vegetable oil over medium heat. When the oil is hot, carefully fry both sides of wraps for 1 to 2 minutes, or until golden brown, turning with a large spatula. Transfer wraps to a baking sheet. Spread each wrap with the heated black beans and top with reserved ground beef and diced onions. Place in oven and bake for 5 minutes. Remove from oven and garnish as directed.

MEXICAN DEEP DISH PIZZA- CORNBREAD CRUST



Mexican Deep Dish Pizza- Cornbread Crust image

Mexican pizza from Rachael Ray. We had this tonight and loved it. I think we will have this quite often.

Provided by ruthbomer

Categories     Mexican

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

2 (8 1/2 ounce) boxes corn muffin mix (Jiffy)
2 eggs
4 tablespoons butter (melted)
1 1/2 cups milk
1 cup frozen corn
extra virgin olive oil
2 tablespoons extra virgin olive oil
1 lb ground beef
1 small onion, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon cayenne pepper sauce
2 1/2 cups monterey jack cheese
1/2 red bell pepper
2 tablespoons green olives, sliced
1 cup salsa
2 tomatoes, chopped and seeded
2 scallions, chopped

Steps:

  • Mix together 2 packages muffin mix with 2 eggs, 4 T melted butter 1 1/2 cup milk and corn. Wipe non stick skillet with a little olived oil and pour in muffin mix. (I used 9 by 13 pan) Place pan in oven and bake at 400 degrees for 12 to 15 minutes or until browned. While the cornbread is cooking brown the beef in a little olive oil. Add onions and spices and cook meat for 5 minutes longer. Remove cornbread from oven and top with meat, cheese and veggies. Add pan back to oven and cook 5 more minutes or till cheese is melted. Cut and serve with salsa.

Nutrition Facts : Calories 1362, Fat 79, SaturatedFat 35.2, Cholesterol 291.5, Sodium 2465.7, Carbohydrate 108.6, Fiber 12.2, Sugar 30.4, Protein 56.8

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