Mexican Pizza
This recipe for Mexican Pizza is a quick and easy way to make a delicious meal. It is perfect for a weeknight dinner or a weekend lunch.
This recipe for Mexican Pizza is a quick and easy way to make a delicious meal. It is perfect for a weeknight dinner or a weekend lunch.
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 (16 ounce) can refried beans
- 1 (1.25 ounce) package taco seasoning mix
- 4 (6 inch) corn tortillas
- 8 ounces shredded cheddar cheese
- 8 tablespoons sour cream
- 2 roma (plum) tomatoes chopped
- 2 green onion chopped
- 1 (4 ounce) can diced green chiles drained
- 1/2 avocado, diced
- 1 tablespoon black olives sliced
- Carbohydrate 4.18657029124887 g
- Cholesterol 145.05407641 mg
- Fat 41.289245286586 g
- Fiber 0.805200030270036 g
- Protein 36.3915453995351 g
- Saturated Fat 20.4567014149846 g
- Serving Size 1 1 Serving (258g)
- Sodium 457.17144293652 mg
- Sugar 3.38137026097883 g
- Trans Fat 3.61684848518505 g
- Calories 537 calories
Step-by-step
- 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.
Swapping corn tortillas for flour tortillas fundamentally changes the structural integrity of the base, as maize contains starches that crisp rigidly when shallow-fried in vegetable oil at medium-high heat. When corn tortillas hit hot fat, the surface moisture flashes off immediately, creating a rigid, toasted exterior that supports heavy toppings without becoming soggy. Brown the ground beef thoroughly before adding the packaged spice blend, allowing the meat proteins to undergo the Maillard reaction for deeper savoriness, then integrate the refried beans smoothly to lock in moisture against the crisp base. Sequencing matters greatly in a compact kitchen; frying the four tortillas and draining them on paper towels should happen prior to assembling the cookie sheet layers, preventing grease pools from forming underneath the cheese. Bake the assembled bases at 350 degrees Fahrenheit for 20 to 30 minutes until the shredded cheddar melts completely and fuses the meat and bean layers to the toasted tortilla.
