Mexican Pizza

2 lb hamburger meat

12 flour fajita size tortillas

beans, cooked or refried

small jar salsa

shredded cheese

1 small or 3/4  medium onion

2-3 green onions

2 tomatoes

taco seasoning (or make your own!)

Brown hamburger meat. I like to add my taco seasoning before it’s cooked and just taste afterward to make sure there’s enough seasoning. Some people like to add it afterward. It doesn’t really matter. Make taco meat 🙂

If you have refried beans already, skip this step. We like black beans. Many people prefer pinto beans. Use your favorite. Put your cooked beans and the onion in a food processor with a little bit of vegetable oil. When it is sufficiently mashed, dump all of it into a hot skillet with already warmed vegetable oil (enough to have a thin layer on the bottom of the skillet, so it depends on the size of your skillet). Add more oil if necessary to get the consistency you like. Simply stir them around in the skillet over medium heat while cooking your taco meat.

Lay out tortillas on greased cookie sheets without overlapping. Cover with refried beans and top with taco meat. (Hubby said I should have added either cheese or another layer of refried beans to act as “glue” for the second tortilla because his kept falling apart. Mine were fine, but I like cheese, so we’ll do that next time.)

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Add a second tortilla for the second layer of your pizza.

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Bake at 350 for 10 minutes. Use that time to chop the tomatoes and green onions and shred your cheese.

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After removing from the oven, cover each tortilla with salsa.

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Then sprinkle with green onions and tomatoes.

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Add a liberal amount of cheese and bake for another 5 minutes to melt the cheese. If you want your Mexican Pizzas crispy, Bake 10 minutes rather than 5 and/or spray with cooking spray before putting them back in the oven.

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It was delicious, but you’ll have to trust me. With the 3 year old throwing a fit, taking a picture of the finished project slipped from my mind 🙂

Love it? Repin here!