This is friend and fellow Ouasie’s Copy Cat recipe for the Bell’s Taco Pizza. Chris is recently single and had to quickly rethink “dinners” He’s no stranger to the kitchen, but his motto is “I want it fast, I want it somewhat good for me and I want it delicious!” Well, here you have it! And may I say we were really impressed?!
For all of you “cooks for 1” Chris says he makes the meat & bean mixtures, divides them in quarters and freezes for later use. We think this quick personal-sized, “Copy Cat” Mexican-style pizza is exceptional!
1/2 lb ground beef (ground turkey or chicken may be substituted)
1/2 teaspoon salt
1/4 cup diced minced onion
1/4 teaspoon paprika
1 1/2 teaspoons chili powder (Spanish is best)
2 tablespoons water
8 (6 inch) flour tortillas
1 cup cooking oil
1 (16 ounce) can re-fried beans
1/3 cup diced tomato
2/3 cup mild picante sauce
1 cup shredded cheddar cheese
1 cup shredded Monterrey jack cheese
1/4 cup chopped green onion
1/4 cup sliced black olives
Cook ground beef over medium heat until brown, drain. Add salt, onions, paprika, chili powder and water to drained meat. Let mixture simmer over medium heat for 10 minutes, stirring often.
Heat oil in frying pan over medium-high heat. When oil is hot, fry each tortilla for about 30-45 seconds per side and drain on paper towels. Be sure to pop any bubbles that form when frying so that the tortilla lays flat in the oil. Tortillas should become golden brown.
Heat re-fried beans.
Preheat oven to 400 degrees F. Stack each pizza by first spreading 1/3 C beans on one tortilla. Next add 1/3 C meat, then another tortilla. Top the second tortilla with 2 T of salsa. Divide the tomatoes, cheese, onions and olives evenly and top in that order.
Bake for 8-12 minutes. Serves 4