| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
|
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground beef |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Dried minced onion |
| 1/4 |
ts |
Paprika |
| 1 1/2 |
ts |
Chili powder; (preferably Spanish) |
| 2 |
tb |
Water |
| 8 |
|
6" flour tortillas |
| 1 |
c |
Crisco Shortening or cooking oil |
| 1 |
cn |
(16 oz) Refried beans |
| 1/3 |
c |
Tomatoes; Diced |
| 2/3 |
c |
Mild picante salsa |
| 1 |
c |
Shredded cheddar cheese |
| 1 |
c |
Shredded Monterey jack cheese |
| 1/4 |
c |
Green onion; Chopped |
| 1/4 |
c |
Sliced black olives |
INSTRUCTIONS
1. Cook the ground beef over medium heat until brown; drain fat from pan.
2. Add salt, onions, paprika, chili powder and water; simmer over medium
heat for about 10 minutes stirring often.
3. Heat oil or Crisco shortening in a frying pan over med-high heat. When
oil is hot (but not smoking) fry each tortilla for about 30-45 seconds per
side and set aside on paper towels. Be sure to pop any bubbles that may
form while frying.
4. Heat refried beans according to package. Preheat oven to 400F.
5. Stack each pizza by first spreading 1/3 cup refried beans on the face of
one tortilla. Next spread 1/4 to 1/3 cup of the meat, and then another
tortilla. Coat your pizzas with two tablespoons of salsa on each then split
up the tomatoes and stack them on tope. Next divide up the cheese, onions
and olives, in that order.
6. Place pizzas in your hot oven for 8-12 minutes or until cheese on top is
melted.
Makes 4 pizzas.
NOTES : From http://www.topsecretrecipes.com
Recipe by: Top Secret Recipes
Posted to recipelu-digest Volume 01 Number 593 by Rodeo46898
<Rodeo46898@aol.com> on Jan 24, 1998
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