Mexican Pizzas
Minutes Prep time: 35
Minutes Total time: 25
Servings: 5
Difficulty: Intermediate
Minutes Prep time: 35
Minutes Total time: 25
Servings: 5
Difficulty: Intermediate
10 flour tortillas (8 inch)
PAM® Avocado Oil No-Stick Cooking Spray
1 pound ground beef (80% lean)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, divided
1 pkg (1.25 oz each) 30% less sodium taco seasoning mix
2/3 cup water
1 can (16 oz each) Rosarita® Original Refried Beans
2-1/2 cups shredded Colby & Monterey Jack cheese
1/2 cup enchilada sauce
1 green onion, chopped
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 580 mg | 57% |
Carbohydrate | 65 g | 22% |
Cholesterol | 104 mg | 35% |
Total Fat | 37 g | 56% |
Iron | 6 mg | 36% |
Calories | 800 kcal | 40% |
Sodium | 2159 mg | 90% |
Protein | 40 g | 81% |
Saturated Fat | 17 g | 85% |
Sugars | 8 g | 1% |
Vitamin C | 1 mg | 2% |
Preheat oven to 200°F. Warm a large non-stick skillet over medium heat. Lightly coat both sides of a tortilla with avocado oil spray and cook in the pan until crispy, about 45 seconds on each side. Place on a baking sheet in oven to keep warm. Repeat for rest of tortillas,
Cook ground beef in skillet over medium heat until crumbled and browned, about 8 minutes; drain. Set aside 1/2-cup of drained tomatoes. Pour remaining tomatoes, taco seasoning and water into skillet with beef. Bring to a boil, reduce heat and simmer 3 to 4 minutes.
Pour beans in a microwave safe bowl and microwave for 1 minute to soften for spreading.
Assembling pizzas: Remove tortillas from oven. Increase oven temperature to 400°F. On a cool baking sheet, place a tortilla, spread 1/2 cup of beans and top with 1/2 cup of beef. Stack an additional tortilla and top with 2 tablespoons of enchilada sauce, and 1/2 cup of cheese. Repeat for the rest of the ingredients.
Bake in batches for 5 to 10 minutes, until cheese is melted. Top with tomatoes and green onions. Slice Mexican pizzas and serve.
Mexican Pizzas