This is going to sound silly, but maybe you will agree?
When I make dinner at home on a Friday or Saturday (the best days of the week to me and the days we are most likely to eat away from home), I try to make the meal particularly fun. Like, giving dinner a theme for example. For instance this night, in addition to the main course, we had guacamole and Mexican beer, where normally we wouldn’t have an appetizer and we would just drink whatever we would normally drink.
I know, it gets crazy at my house.
There is a certain fast food Mexican chain that I haven’t eaten at in years. While I rarely miss not making a run for the border, I will have to admit I think about the Mexican Pizza they serve, from time to time.
To satisfy this craving, I came up with my own Mexican spin on an Italian favorite.
“Run For The Border” Mexican Pizza!
Get the tortillas crisped in the oven.
Combine enchilada sauce ingredients.
Bring to a boil.
Using your new Christmas gift-thanks Dad!
Blend the ingredients to create a sauce.
Who knew enchilada sauce was so easy, right?
When the beans and meat are finished cooking, gather ingredients and start stacking.
(if your tortillas aren’t perfectly flat, no worries. They will flatten out a little when you put them back in the oven.)
Tortilla and enchilada sauce
You are going to be exited and surprised by this pizza.
It is really reminiscent of the real thing! But much better for you.
Check out all those layers!
8 flour tortillas
1 pound lean ground beef
1/4 cup onion, diced
2 tablespoons + 1 teaspoon house made taco seasoning
6 ounces cheese, grated (i used a combination of sharp cheddar and Monterrey jack)
1 large tomato, diced
2 green onions, white and green parts, thinly sliced
1 can re-fried beans
1/4 cup cilantro, divided
1 teaspoon garlic powder
2 tablespoons chicken broth
1 cup enchilada sauce (recipe to follow or you could use store bought, if you prefer)
freshly ground pepper
Heat oven to 400. Between two parchment lined baking sheets, line up the 8 tortillas. Spray each side of each tortilla with cooking spray. Bake for about 8 minutes or until tortillas are crisp, turning half way through. Remove from oven and set aside.
Meanwhile in a small stock pot, mix re-fried beans with 2 tablespoons of chicken broth, 2 tablespoons of cilantro, 1 teaspoon of taco seasoning and 1 teaspoon salt. Stir to combine and let warm.
Brown lean ground beef and onion until no pink remains. Season with 2 tablespoons of taco seasoning and 1 teaspoon salt.
Over 4 tortillas spread 1/4 cup (or desired amount) of bean mixture. Sprinkle with 1/2 cup ground beef. Place one tortilla on top of each of the tortillas with beans and meat. On those 4 tortillas, spread 1/4 cup of the enchilada sauce on each. Sprinkle with desired amount of cheese, split between the 4 pizzas.
Bake for 3-5 minutes or until cheese is melted and bubbly.
Remove from oven and sprinkle with cilantro, green onion and tomato.
for the enchilada sauce:
1/4 cup onion, finely diced
1-14.5 ounce can diced tomatoes
2 garlic cloves, minced (or 1 teaspoon garlic powder)
2 teaspoons cumin
1 teaspoon dried oregano
2 tablespoons chili powder
1 tablespoon olive oil
1 teaspoon sea salt
pinch of sugar
Instructions and directions:
In a saucepan over medium heat, combine all ingredients. When the mixture begins to boil, blend with an immersion blender or in a standard blender.
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