Personal Taco Pizzas
These personal-sized taco pizzas are easy, crispy and delicious! Another bonus is that each person can choose their own toppings!
1. Taco Seasoning Mix: Combine chili powder, paprika, cumin, onion powder, salt and cayenne pepper to your taste, in a jar. Measure out 2 tbsp (30 mL) for the pizzas; cover remaining spice mix tightly and store in a cool, dry place for up to 3 months. (Makes about ¾ cup/175 mL.)
2. Taco Pizzas: Cook beef over medium-high heat in a large skillet, stirring often and using back of spoon to break up meat into small chunks, for about 10 to 12 minutes or until beef is thoroughly cooked. Drain well. Stir in reserved 2 tbsp (30 mL) Taco Seasoning Mix, tomato paste and ⅓ cup (75 mL) water. Reduce heat and simmer, stirring occasionally, for 5 minutes.
3. Meanwhile, heat 1 tsp (5 mL) of the oil over medium-high heat in a small skillet. Cook tortillas, one at a time, for about 1 to 2 minutes, flipping once, or until golden and slightly crisp on both sides. Transfer to a paper towel-lined plate. Add more oil to skillet between tortillas as necessary.
4. Place 2 of the tortillas on a parchment-lined baking sheet, spacing them apart. Spread a thin layer of enchilada sauce over tortillas. Spread half of the beans on top of each tortilla and top each with half the beef mixture, then sprinkle each with one-quarter of the cheese. Place remaining tortillas on top, then spread with a thin layer of enchilada sauce and top with remaining cheese.
5. Bake in preheated 400ºF oven for 10 minutes or until cheese is melted and golden. Garnish with chopped tomatoes, sliced green onion, diced tomato, sliced pitted black olives and sour cream, as desired. Cut into wedges to serve.
You can freeze the remaining refried beans in an airtight container to use the next time you make this recipe.
Ingredients
Directions
1. Taco Seasoning Mix: Combine chili powder, paprika, cumin, onion powder, salt and cayenne pepper to your taste, in a jar. Measure out 2 tbsp (30 mL) for the pizzas; cover remaining spice mix tightly and store in a cool, dry place for up to 3 months. (Makes about ¾ cup/175 mL.)
2. Taco Pizzas: Cook beef over medium-high heat in a large skillet, stirring often and using back of spoon to break up meat into small chunks, for about 10 to 12 minutes or until beef is thoroughly cooked. Drain well. Stir in reserved 2 tbsp (30 mL) Taco Seasoning Mix, tomato paste and ⅓ cup (75 mL) water. Reduce heat and simmer, stirring occasionally, for 5 minutes.
3. Meanwhile, heat 1 tsp (5 mL) of the oil over medium-high heat in a small skillet. Cook tortillas, one at a time, for about 1 to 2 minutes, flipping once, or until golden and slightly crisp on both sides. Transfer to a paper towel-lined plate. Add more oil to skillet between tortillas as necessary.
4. Place 2 of the tortillas on a parchment-lined baking sheet, spacing them apart. Spread a thin layer of enchilada sauce over tortillas. Spread half of the beans on top of each tortilla and top each with half the beef mixture, then sprinkle each with one-quarter of the cheese. Place remaining tortillas on top, then spread with a thin layer of enchilada sauce and top with remaining cheese.
5. Bake in preheated 400ºF oven for 10 minutes or until cheese is melted and golden. Garnish with chopped tomatoes, sliced green onion, diced tomato, sliced pitted black olives and sour cream, as desired. Cut into wedges to serve.
You can freeze the remaining refried beans in an airtight container to use the next time you make this recipe.
