Thursday, May 30, 2013

Think Outside the Bun

No one openingly admits they love Taco Bell without a small feeling of shame.  Who would like to proclaim that they like grade d beef?  Well folks, I'm out and I'm proud.  I love Taco Bell.  I think it's one of life's pleasures: a greasy soft taco with some cinni twists on the side.  I also am in love with the new Doritos Locos tacos, nacho cheese not cool ranch (I never understood why people like cool ranch Doritos).   

I wanted to try something new this week for our recipe of the week so I want to recreate a Taco Bell favorite of mine, the Mexican Pizza.  It's such a clever idea and I hope my homemade version measures up.  


Supper Sister's Mexican Pizza!
makes one pizza
  • 2 flour tortillas (you can use whole wheat)
  • 1 can refried beans (if you want to make your own check out this recipe... I use canned)
  • 1/2 lb of ground beef
  • Taco seasoning (recipe below)
  • Red Enchilada Sauce (recipe below)
  • Shredded cheddar cheese 
  • Diced Tomatoes
  • Diced Onions
  • Cilantro

In a large pan saute beef with taco seasoning until cooked.  Remove from heat

Heat another pan up over medium high heat.  Add a small amount of olive oil and sear the flour tortillas on both sides (roughly 2 minutes per side) until they are a light golden brown.

Remove from heat and place on a cookie sheet lined with foil.   Spread a layer of refried beans on one tortilla.  Place the ground beef on top of the refried beans.  Place the second tortilla on top of beef.  Spread a layer of enchilada sauce on top.  Sprinkle with tomatoes, onions, cheddar cheese.

Place under the broiler set on high until cheese is melted and bubbly.  Sprinkle with salt and pepper to taste and cilantro.

Taco Seasoning
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground pepper

Red Enchilada Sauce
1 tablespoons olive oil
2 1/2 tablespoons chili powder
2 tablespoons flour
1 15 ounce can of purreed tomatoes
1 1/2 cups lower sodium chicken broth
3/4 teaspoons garlic powder
3/4 teaspoons onion powder
1/4 teaspoon salt
1 1/4 teaspoons cumin
  • In a large sauce pan, heat oil over medium heat. Add chili powder and flour whisking constantly to combine. Mixture will be a thick paste
  • Slowly add in a small amount of tomato sauce whisking constantly until the paste has dissolved. Once the paste is combined, add the rest of the tomato puree and chicken broth. Whisk to combine.
  • Add in the rest of the spices, stir to combine.
  • Bring to a boil, reduce heat and simmer for 15 minutes.
  • Remove from heat 


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