Mexican Pizza

Saturday has become pizza night in our house. After poor planning this week, I didn’t get the dough made the night before so I got creative.

Have you ever had the Mexican pizza from Taco Bell? You can tell, it is just you and me talking. I used to love the Mexican Pizza. This was my inspiration for dinner. While my previous attempt was good, this recipe tops it for sure.

Here is how I did it if you want to make your own.

To make the “crust” I quickly fried a tortilla. The one I used was a combination tortilla made of corn and wheat that I got at Trader Joe’s. After the crust was ready we smeared some beans on as the sauce and then topped them. The toppings are really your choice. We used diced tomatoes, guacamole, sour cream, cilantro and grated cheese. I also cooked some ground turkey in

After the crust was ready we smeared some beans on as the sauce and then topped that with all the things you would find on a taco. The toppings are really your choice. We used diced tomatoes, guacamole, sour cream, cilantro and grated cheese. I also cooked some ground turkey in taco seasoning that I made.

When we had lots of leftovers we threw them in the fridge and made breakfast pizzas the next morning by adding a fried egg! Tom has a new trick for delicious fried eggs. They have turned out great and perfectly running since he started using it.

 

Make your own beans and freeze them instead of buying the canned version. Dried beans are about a cheap as it gets. Don’t let dried beans scare you away from this project. You don’t have to soak them overnight and this bean recipe explains how to cook them. A really easy way to do it is in the slow cooker. The best part about making your own beans is you can play around with the flavorings you add. Try dried chiles instead of fresh, add more or less garlic, maybe a different cheese, or any variety of traditional herbs and spices. Most of those recipes say to use a potato masher to make the beans, but we use an immersion blender*. They are super inexpensive, easy to use and clean.

I usually make a double batch when I make them so I can have leftovers for a few months. Once I have them cooked I put 2 cups into a freezer bag so I can freeze them flat. The easy way to so this is to put your bag into a pint glass or measuring cup. Fold the edge of the bag down and fill the bag. Seal it and lay it flat in the freezer. When you want to use them just put the sealed bag in a bowl of room temp water and your beans will be ready to heat in an hour or two.

*this post contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission, at no cost to you, if you make a purchase after clicking on the link.

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