Pizza Mexicana Food

MEXICAN PIZZA

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 PIZZA

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Arrange the racks in the oven so they evenly divide the oven into thirds. You'll use both racks, rotating and moving the pizzas around as they cook.
• In a large skillet, cook the pork with onion and garlic in olive oil over medium heat until the meat is browned, stirring to break up with a fork. Drain if necessary. If you are using chorizo, cook the onions until they are tender and then add the chorizo, cooking for a few minutes until the fat is rendered and the meat is well browned.
• Add the taco sauce, tomato sauce, chili powder, cayenne pepper, and pepper to the onion mixture. Stir well, and simmer on low heat for 5 minutes to blend flavors.
• Stir in drained green chiles.
• Spray 2 cookie sheets with nonstick cooking spray and then spread the pizza crust dough onto the sheets.
• Bake them for 5 to 8 minutes or until they are just set.
• Spread the sauce evenly over both of the pizza crusts and top evenly with the shredded cheese.
• Bake at 400 F for 20 to 25 minutes until cheese is melted, bubbly, and begins to brown. Halfway through the cooking time, swap the cookie sheets so they each have time on the upper and lower baking racks. This will help ensure an even bake on both pizzas. Make sure that the crusts are browned on the bottom and the pizzas have cooked evenly.
• Slice, serve, and enjoy.

CHI-CHI'S MEXICAN PIZZA

Steps:

• Preheat oven to 400.
• Fry the ground beef with the water, the cumin, oregano and salt, stirring until the water has evaporated; drain excess grease; cool.
• Rub each tortilla on each side with a bit of vegetable oil.
• Place tortillas on a baking sheet and bake for 4 minutes.
• Remove from oven, and top with the seasoned beef, veggies, then the cheese.
• Bake for 10 minutes, or until the cheese is melted.

PIZZA MEXICANA

Steps:

• Heat oven to 350°F.
• Place pita breads on ungreased cookie sheet. Spread tomato sauce over pita breads. Top with chicken and chilies. Sprinkle with cheese.
• Bake 8 to 10 minutes or until pizzas are hot and cheese is melted.

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 TORTILLA PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges.
• Heat the oil in a skillet over a medium heat. Add onions and saute until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more.
• Put the beans into a food processor. Add the onion mixture and the rest of the ingredients and puree until smooth.

MEXICAN PIZZA - RETRO PIZZA HUT STYLE

Steps:

• Cook chicken, cube and simmer in Ortega picante sauce.
• Roll out one can of premade Pillsbury pizza dough, bake for five minutes flip dough and bake for five minutes more. I like my crust crispy and thin.
• Remove dough from oven spread refried beans onto dough like pizza sauce. Top with chicken, onion, and cheese. Cook for ten minutes.
• Remove from oven and finish by topping with lettuce, tomatoes, more Ortega sauce, and black olives. Add sour cream if you need to.
• Slice and enjoy.

MEXICAN CHICKEN PIZZA

Steps:

• Cut chicken into cubes and season with chili powder, salt and pepper. Saute chicken until done.
• Saute onion and green pepper until soft, 10-15 minutes.
• Bake pizza crust 10-15 minutes, or according to package directions. Remove from oven and spread salsa over crust. Add onion and green pepper over salsa. Place chicken over pizza and top with Mexican cheese.
• Bake at 350 until cheese melts, about 10-15 minutes.
• Top with sour cream and enjoy!

MEXICAN PIZZA

Steps:

• Heat the oil in a skillet and fry the tortillas til crisp, one at a time. Drain them on paper towels then spread the refried beans over each tortilla. Top two tortillas with meat and put the other two on top, bean side down. Spread the taco sauce on top of the filled tortillas and sprinkle the cheese over the top.
• Broil on high,the stuffed tortillas until the cheese melts, but watch carefully not to burn them. Seed and dice the tomatoes. Sprinkle these and the chopped green onions on top of the tortillas and serve with 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 CHEESE PIZZA

Steps:

• Thaw out the pastry sheet at room temperature for about 30 minute
• Preheat oven to 400°F
• Unfold pastry on lightly floured surface.
• Roll into 15" x 10" rectangle and place on baking sheet.
• Prick with fork.
• Bake 10 minute
• Mix pasta sauce and picante sauce and spread to within ½ inch of edges.
• Top with cheeses.
• Bake 5 minute or until cheese melts.
• Cut into 8 pieces.
• Note: you can turn this into a meat lovers pizza very easily.
• Just add your favorite meats to the top right before you sprinkle on the cheese.

PAULA DEEN'S MEXICAN PIZZA

Steps:

• Position the oven rack at the lowest level. If you have a pizza stone, place it in the oven on the rack. Preheat the oven to 425 degrees.
• Heat the oil in a small saucepan and cook the green pepper and mushrooms over medium heat until crisp-tender, about 2 minutes. Cut the crusts into biscuit sized pieces using a biscuit cutter. Distribute the vegetables evenly over the crusts. Reserve 1 cup of the salsa and spoon the remaining salsa evenly over the pizzas. If you don't have a pizza stone, place the pizzas on a baking sheet. They won't be as crisp this way, but this is a lot less messy than placing them directly on the rack.
• Bake the pizzas for 10 to 12 minutes in the preheated oven, then sprinkle with the cheese. Bake 7 minutes more. Serve the pizza slices topped with the reserved salsa, olives, cooked ham, shredded lettuce and sour cream.
• Note: For variety, you can make a Greek style pizza, using olives, tapenade, spinach and feta cheese. An Italian style pizza uses tomato sauce and provolone cheese. A vegetarian style pizza simply omits the meat.

LINDA'S MEXICAN VEGGIE PIZZA

Steps:

• Preheat oven to 375.
• Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
• Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
• Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste.
• Spread the mixture over the cooled crust.
• Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
• Chill in the refrigerator approximately 1 hours.
• Cut into bite-size squares to serve.