Mexican Pizza Copycat (Print Version)
# Ingredients:
→ Taco Filling
01 -
1 ½ cups water
02 -
½ cup taco seasoning
03 -
2 medium garlic cloves, finely chopped
04 -
1 diced medium onion
05 -
2 lbs ground beef
→ Toppings and Layers
06 -
7.5 oz Taco Bell mild hot sauce
07 -
1 small roma tomato, chopped into tiny pieces
08 -
10 ounces of red enchilada sauce
09 -
3-4 cups shredded sharp cheddar cheese
10 -
Two 15-oz cans of refried beans
→ Tortillas
11 -
1 cup of vegetable oil to fry with
12 -
14 to 16 corn tortillas
# Instructions:
01 -
Put a large skillet on medium-high heat. Cook the ground meat with the onion until the color changes from pink to brown. Stir in garlic and let it cook for a couple more minutes. Remove any grease from the pan, then add in water and taco seasoning. Let the mixture simmer until most of the liquid is gone.
02 -
Put a medium pot on medium heat, toss in the refried beans, and warm them until they're steamy.
03 -
Heat up a shallow skillet with vegetable oil over medium-high heat. Fry each tortilla until they’re golden and crispy on both sides. Put them on paper towels on a baking sheet to soak up any extra grease.
04 -
Grab a small bowl and mix together equal amounts of enchilada sauce and mild hot sauce. Stir them up until they’re blended.
05 -
Take one crispy tortilla and cover it with a layer of beans. Add some taco meat on top, then sprinkle a handful of shredded cheese. Stack another tortilla on top of that, coat the top layer with the sauce mix, sprinkle on more cheese, and finish it with diced tomatoes.
06 -
Cut the stack into four pieces and dig in while it’s still hot and fresh.
# Notes:
01 -
Calorie counts and nutritional info might vary based on portions or brands chosen.