Mexican Pizza
Course: Kid-Friendly, Mains, Recipes10
servingsWith seasoned ground beef simmered to perfection, creamy refried beans, and a blend of gooey nacho and taco cheeses atop crispy tostada shells, every bite is a fiesta for your taste buds. Simply broil for a minute or two until the cheese is bubbly and golden, then garnish with your choice of toppings like fresh lettuce, sliced olives, creamy avocado, zesty cilantro, and tangy sour cream for a deliciously customizable meal that satisfies every craving!
Ingredients
1/2 pound (8 oz.) ground beef
3/4 c. water
1 package (1.25 ounces) taco seasoning mix
1 can (16 oz.) refried beans
1 package tostada shells
2 c. (8 oz. shredded nacho and taco blend cheese
Shredded lettuce, sliced olives, sliced avocado, chopped cilantro, sliced green onions, chopped tomatoes and sour cream
Directions
- Brown and drain beef. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low and cook while stirring occasionally, 5 to 6 minutes or until mixture is thickened.
- Spread refried beans on each tostada shell. Top with some meat mixture and some cheese.
- Broil for 1 to 2 minutes, or until cheese is melted.
- Garnish with desired toppings.
Layered with lean ground beef, zesty taco seasoning, roasted green chilies, and onions, each bite bursts with flavor.
With a savory blend of lean ground beef, kidney beans, and zesty spices like cumin and chili powder, each bite is a burst of Mexican-inspired goodness.
The first time I went to Santa Fe, I fell in love with green chiles. Every cook in New Mexico has his or her own version of green chile sauce, and it’s served at every meal—with eggs, burritos, roasted chicken, and in enchiladas, as in this recipe. The layers stack up pretty high in the slow cooker, but don’t worry; the ingredients will cook down and meld into one cheesy, melt-in-your-mouth dish.
