Recipe: Grilled Mexican Pizza
Well, lookie here. Heather Baker is a publisher-turned-chef! OK, that might be an overstatement, but by photos here and recipe, she can definitely hold her own. Baker says she’s gotten this interest and has been whipping up meals left and right. Look at this one she did for Grilled Mexican Pizzas. She actually fried the tortilla first which made it oh-so-good.
Grilled Mexican Pizza Recipe
1 pound ground beef
1 package taco seasoning
1 package flour or corn tortillas
1 can refried beans
1 can red enchilada sauce
1 cup total shredded Monterey Jack cheese and cheddar cheese
1 can black olives, chopped
½ cup Roma tomatoes, chopped
handful chopped lettuce
½ cup chopped green onions
Sour cream for topping
Prepare ground beef and taco seasoning according to package instructions. Use a potato masher to break ground beef into smaller crumbles. (This creates a more Taco Bell-style ground beef). Set aside.
Heat oil in a frypan over medium-high heat. Fry each tortilla until lightly browned and crisped. Use just enough oil to grease the bottom of the pan.
Heat oven to 375 degrees.
Place one tortilla on a greased, rimmed baking sheet. Top tortilla with refried beans, spread. Next, layer taco meat and salsa. Top with a second tortilla. Coat tortilla with enchilada sauce. Top with shredded cheese, olives, tomatoes and a little more cheese. Repeat this process three more times to make four Mexican Pizzas in total.
Bake pizzas for 5-7 minutes to heat and melt cheese. Serve topped with shredded lettuce, sliced green onions and sour cream.