Prep Time: 15 minutes

Cook time: 5-20 depending on which method your using for the tortillas

Serves: 3

Ingredients:

1 lb. lean ground beef or ground turkey

1 (1 oz.) packet taco seasoning

1/2 C. water

6 medium-size flour or corn tortillas

1 (16 oz.) can refried beans

1 (16 oz.) can red enchilada sauce or use my homemade version on page www.cooknwithmrsg.com

1 C. shredded cheddar cheese

1 C. shredded pepper-jack cheese

1 tomato, diced

1 green onion, diced

1 small can sliced olives

1,1/2 C. Chunky Salsa

1 medium red onion, chopped

1 fresh jalapeño, chopped

What to do:

Preheat oven to 350 degrees.

Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches, add tortillas, and fry, turning once, until crisp and golden brown, about 3 minutes. Transfer to paper towels to drain briefly, season, and then transfer to a serving platter.

Meanwhile, cook the ground beef or ground turkey in a large skillet over medium-high heat. Drain grease. Add taco seasoning and water. Bring mixture to a boil, and then reduce heat to medium-low. Stir and simmer for 10 minutes.

Spread a thin layer of beans on one tortilla. Top with 1/3 of the meat mixture. Place another tortilla on top of the meat. Spread 3 Tablespoons of enchilada sauce on top of the top tortilla. Sprinkle with some cheddar cheese and pepper-jack cheese. Add a few dices of tomato, green onion and olives or other fixings your heart desires. (This is where you make it personal)

Repeat process with the remaining tortillas. You will have 3 Mexican pizzas total.

Place pizzas on the baking sheet and bake for 10-12 minutes, or until cheese is melted and bubbly. Remove from oven and let stand 5 minutes before slicing and serving.

Christina’s Notes:

For a healthier version, preheat oven to 375 degrees. Take 2 baking sheets and spray them with non-stick spray, place 3 tortillas on each baking sheet. Place in the oven and bake for 5 minutes, carefully flip tortillas over while they’re still in the oven (don’t burn yourself please) and then bake another 5 minutes to crisp on the other side. You want tortillas a slight golden color and crispy. Remove from oven and set aside.

*This recipe is in my cookbook, This and That.