Mexican Style Pizza (Print Version)

# Ingredients:

→ Base and Protein

01 - 6 regular-sized flour tortillas
02 - 1 lb of lean minced beef
03 - 1 small packet (1 oz) taco seasoning
04 - 1/2 cup water

→ Sauces and Cheese

05 - 1 large (16 oz) can of refried beans
06 - 1 small (10 oz) can of red enchilada sauce
07 - 1 cup of shredded cheddar cheese
08 - 1 cup of shredded pepper jack cheese

→ Toppings

09 - 1 Roma tomato, chopped into small pieces
10 - 1 green onion, thinly sliced
11 - 1 small can of black olives, pre-sliced

→ Optional Additional Toppings

12 - Creamy sour cream
13 - Rich guacamole
14 - Chopped fresh cilantro
15 - Spicy sliced jalapeños

# Instructions:

01 - Set the oven to 375°F (190°C). Spray two baking trays with some non-stick spray to prevent sticking. Lay 3 tortillas on each tray, making sure they're not stacked.
02 - Pop the tortillas into the oven for about 3-5 minutes, flip them over, and bake for another 2-5 minutes until the edges become crispy and golden brown. Take them out and let them cool down a bit, but keep your oven on for later.
03 - Heat up a big skillet over medium-high heat. Toss in your ground beef and break it apart using a wooden spoon or spatula. Keep cooking until it's nicely browned and all the chunks are broken down. Drain off any excess grease once done.
04 - Pour the taco seasoning and water into the skillet with the beef. Let it come to a boil, then lower the heat to medium-low. Stir every now and again while it simmers for roughly 10 minutes, or until most of the liquid disappears. Take it off the heat when done.
05 - Scoop the refried beans into a microwave-friendly bowl and zap them for 1-2 minutes. Once they're warm and easier to spread, give them a good stir.
06 - Take three of the tortillas you crisped earlier and place them on a clean baking tray. Spread about 1/3 cup of the warmed-up refried beans evenly on each one to create a thin layer.
07 - Take the cooked, seasoned beef and spread a portion evenly over the layer of beans on each of the tortillas. Use about one-third of the beef mixture for every pizza.
08 - Place another crispy tortilla on top of each one to make a mini sandwich-like base.
09 - Spoon around 3 tablespoons of enchilada sauce over the top tortilla of each stacked pizza. Evenly sprinkle a mix of both cheddar and pepper-jack cheeses across all three pizzas.
10 - Scatter the diced tomatoes, green onion slices, and black olive pieces over the cheesy layer of each pizza.
11 - Put the topped pizzas back in the hot oven. Bake them for 5 minutes or so until the cheese melts completely and starts bubbling.
12 - Take the pizzas out of the oven and allow them to cool for a couple of minutes. Slice each one into quarters and serve warm. Add optional toppings like sour cream, fresh guacamole, chopped cilantro, or jalapeños if you’d like.

# Notes:

01 - For an extra bit of crunch, drizzle some oil onto the tortillas before toasting them.
02 - This recipe yields three Mexican-style pizzas, which can serve anywhere from 3 to 6, depending on sides or portions.
03 - Keep leftovers (separately stored) in the fridge and assemble fresh to keep textures just right.
04 - Want to spice it up? Toss in some chopped jalapeños or choose a hotter version of enchilada sauce.

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