Mexican Pizza Ii Food

HEALTHY MEXICAN PIZZA

Steps:

• Preheat oven to 350.
• Slice tomatoes, bell peppers, and pineapples/mangoes.
• Stack and bake tortillas at 350 for a few minutes or until crispy.
• Using a food processor, puree black beans and spread on the tortilla, place spinach leaves on top of the beans and add pineapple/mango, sliced vegetables, corn and salsa.
• Sprinkle cheese and oregano all over and put back in oven and bake for 10-12 minutes, or until cheese is melted and pizza heats up all over. Top with cool salsa and cottage cheese.

MEXICAN PIZZA

Steps:

• In a skillet over medium heat, brown chorizo. Add salsa and simmer for 5 minutes. Lay pizza crusts on pizza pan or baking sheet covered in foil. Spread refried black beans over top of pizza crusts. Evenly spread chorizo mixture over beans. Cover in cheese and bake for 10 to 12 minutes. Remove from oven and top with lettuce, followed by tomatoes, and then tortilla chips. Place ranch dressing in a resealable plastic bag and snip corner off of bag; pipe over pizzas. Serve hot.

MEXICAN PIZZA FOR TWO

Steps:

• Place one tortilla on a microwave-safe plate.
• Layer with half of the pepperoni, tomatoes, salsa, olvies, and cheese.
• Microwave on HIGH for 1.5 to 2 minutes or until cheese is melted.
• Remove from microwave and garnish with one half of the shredded lettuce.
• Repeat above steps for 2nd pizza.

MEXICAN PIZZA

Steps:

• Brush the tortillas with oil and broil at 450 degrees F for about 3-4 minutes per side until puffy and light golden.
• Brown the beef over medium high heat until cooked. Drain any fat and return to heat.
• Add taco seasoning, cumin, oregano, chili powder, pepper to taste and water.
• Simmer uncovered until the sauce thickens, about 5 minutes.
• Remove from heat and set aside.
• Spread red salsa on the first tortilla then add beef and a layer of cheese.
• Spread refried beans on second tortilla and cover the first tortilla, bean side down.
• Spread salsa verde over the top of the second tortilla and add cheese, tomatoes, olives and green onions.
• Repeat with other tortillas to make 3 pizzas in total.
• Broil at 450 degrees F for 5 minutes or until the cheese has melted.
• Dish and cut each pizza into fourths and serve hot with sour cream, hot sauce or guacamole.

MEXICAN PIZZA II

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and stir in taco seasoning mix and water. Mix in the refried beans; set aside.
• Spread the beef mixture evenly on two tortillas. Top each tortilla with a second tortilla. Place even amounts of Monterey Jack cheese and Cheddar cheese on top of the second tortillas. Place the tortillas onto a large baking sheet.
• Bake in the preheated oven 10 minutes, or until cheeses are melted.
• Remove from oven and top with sour cream, tomato, avocado, black olives and green onions. Cut each pizza into 8 wedges and serve warm.

QUICK MEXICAN PIZZA

Steps:

• Preheat broiler and place rack on second level in oven.
• Place tortillas on baking sheet.
• Spread each with equal portion of with refried beans.
• To each tortilla, add salsa, corn, cilantro and top with cheeses.
• Broil until cheese begins to lightly brown and beans are heated through, about 10 minutes.
• Garnish with light sour cream.

MEXICAN PIZZA I

Steps:

• Heat the refried beans.
• In a large skillet, brown the ground beef. Stir in the seasoning packet.
• Preheat oven to 350 degrees F (175 degrees C).
• Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
• Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
• Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

MEXICAN PIZZA DELISH

Steps:

• Preheat oven to 425.
• Lightly brush pizza crust with olive oil.
• If beans are stiff, stir to soften. Sometimes I mix the can of diced green chilies into the bean mixture and then spread it on the crust. You can sprinkle the chilies over the beans once they are on the crust if you prefer.
• Sprinkle the chicken over the beans.
• Next sprinkle the green onion, olives and tomatoes over the top.
• Top with the cheese. Drizzle Taco sauce over top of pizza if desired -- and sprinkle with a little chopped cilantro.
• Bake at 425 for about 10 to 12 minutes (until it is hot clear through, the cheese is melted and the crust is to your liking).
• Note: I have used the prepacked roasted chicken strips you find in the meat or lunchmeat secion at the grocery store. They comes with Southwestern sprices already on them. Otherwise, after I chop the chicken, I sprinkle a bit of taco sauce or tabasco sauce on it before adding it to the top of the pizza.
• We've also topped the baked pizza with some sour cream and guacamole.

MEXICAN PIZZA II

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and stir in taco seasoning mix and water. Mix in the refried beans; set aside.
• Spread the beef mixture evenly on two tortillas. Top each tortilla with a second tortilla. Place even amounts of Monterey Jack cheese and Cheddar cheese on top of the second tortillas. Place the tortillas onto a large baking sheet.
• Bake in the preheated oven 10 minutes, or until cheeses are melted.
• Remove from oven and top with sour cream, tomato, avocado, black olives and green onions. Cut each pizza into 8 wedges and serve warm.