Easy, Fantastic and Family Friendly! That’s the trifecta of all great recipes in this house. In fact, the easier the better some nights! And well, easy also means that sometimes kids who are 11 and 14 can actually take the lead in cooking it. That makes this Mom happy.
There’s nothing my one daughter loves more than pizza – well, unless it is peanut butter. I think she could live on those two foods regularly. Not at the same time of course, but she’d be totally okay having them both back to back I think. Not that we’ve ever tried.
Anyways pizza night, although a welcome break from cooking some weeks, is also occasionally totally ho hum. My one child mentioned above is also such a creature of habit that we end up almost always getting the very same pizza from the very same pizza takeout place every time we get pizza. It’s a little bit boring.
Occasionally making pizza at home provides an opportunity to deviate and potentially surprise everyone with a different version of pizza. That’s how I came about this recipe for Mexican pizza which both of the girls could easily make on their own. And now you can too.
Mexican Pizza Recipe
- • 1 pound lean ground beef
- • 1 1 ounce packet taco seasoning
- • 1/2 cup water
- • 6 medium-size flour tortillas
- • 1 16 ounce can refried beans
- • 1 16 ounce can red enchilada sauce
- • 1 cup shredded cheddar cheese
- • 1 cup shredded pepper-jack cheese
- • 1 tomato diced
- • 1 green onion diced
- • 1 small can sliced olives optional
- Preheat oven to 375 degrees F. Take 2 baking sheets and spray them with non-stick spray. Place tortillas on each baking sheet. Place in the oven and bake for 5 minutes, carefully flip tortillas over while they’re still in the oven and then bake another 5 minutes to crisp on the other side. Tortillas are ready when they are a slight golden color and crispy. Remove from oven and set aside.
- Using a large skillet, cook the ground beef over medium-high heat. Drain grease. Add taco seasoning and water. Bring mixture to a boil, then reduce heat to medium-low. Stir and simmer for 10 minutes. Remove from heat.
- In a microwave-safe bowl, heat the refried beans until warmed through. Spread a thin layer of beans on one tortilla. Top with 1/3 of the meat mixture. Place another tortilla on top of the meat. Spread 3 Tablespoons of enchilada sauce on top of the top tortilla. Sprinkle with some cheddar cheese and pepper-jack cheese. Add a few dices of tomato, green onion and olives.
- Repeat to make other pizzas
- Place pizzas on the baking sheet and bake for 10 minutes, or until cheese is melted and bubbly.
- Enjoy! ☺
I quite love starting with a crust that is this thin for any base pizza. It is a much lighter meal without all that dough. Plus please note if you are gluten free there’s an easy variation of this that can be made with corn flat bread. We have used it here often this past year.
To be 100 % honest those green onions won’t ever make the cut on the version of pizza that the kids eat. Both my girls hate onions. But for the adults in this house – YUM! I love a little blast of green onion.