You may be thinking "Is she posting another type of Mexican food? Doesn't she ever get tired of it?" No. I do not ever tire of Mexican food. With its meat, cheese and spice, it just makes me the happiest girl in the world.
This is a new and fantastic recipe. Everything you love about burritos, nachos and pizza all put together in a hand held package. It is delightfully messy but so, so tasty you won't mind the ingredients dripping down your arm.
This is also pretty easy to whip up for a large group. These little pizzas are very hearty and would be great for a party or for a move night. I promise, you will love these delicious triangles of yummy cheesy goodness.
1 pound of ground beef
1/3 onion, chopped
1 can Rotel tomatoes and green chiles
2 teaspoons taco seasoning
1 can refried beans
12 fajita sized tortillas
(you may need more, but this serves 4 people)
2 cups grated cheese
1/2 cup salsa, plus more for serving
The first step to making these pizzas, is to start with the meat filling. Brown the hamburger over medium heat adding the taco seasoning, salt and pepper to your taste. Then add in the chopped onion and cook the whole thing until the onion is just about soft. Add in your can of Rotel tomatoes. If you don't like spicy things, you can just used diced tomatoes instead. Cook this for about five minutes more and add in more salt and pepper if needed.
Preheat the oven to 350 degrees. Place one tortilla per person on a cookie sheet.
Smear on about 2 heaping spoonfuls of the refried beans onto the tortilla. Add on a tablespoon or so of salsa. Add a thin layer of the meat mixture over the top of the salsa. Sprinkle on a little cheese over the top.
Place another tortilla over the cheese and build the same ingredients up one more time. You should end with two meat and cheese layers with three small tortillas through out. A tip to help keep these all together is don't add too much of the liquid from the meat mixture to your pizzas.
Once you have completed your second layer of beans, salsa, meat and cheese, plot on your last tortilla.
Bake these in the oven for about 20 minutes or until the insides are hot and the top is crunchy and crispy.
These are best cut with a pizza cutter to make precise cuts. I love to top my Mexican pizza with more salsa and a few jalapenos.