This Mexican pizza recipe is layers of taco meat and beans sandwiched between two crispy shells and topped with plenty of melted cheese and toppings. SO much better than Taco Bell!
- 8 tostada shells
- 3/4 lb ground beef I use 90% lean
- 1 tablespoon taco seasoning
- 2 teaspoons vegetable oil
- salt and pepper to taste
- 1 cup refried beans
- 1/4 cup red enchilada sauce
- 1 cup shredded cheese I use a blend of cheddar and monterey jack
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
- 1/2 cup sliced black olives
Heat the oil in a large pan over medium high heat. Add the ground beef to the pan, season with taco seasoning and salt and pepper to taste.
Cook, stirring occasionally, until meat is cooked through, 4-5 minutes.
While the beef is cooking, warm the refried beans.
Preheat the broiler.
Place 4 tostada shells on a sheet pan. Spread 1/4 cup of refried beans over each tostada, then top each one with 1/3 cup meat.
Place a second tostada on top of the meat.
Spread 1 tablespoon of enchilada sauce on top of the Mexican pizzas, then top each one with 1/4 cup of cheese.
Broil for 2-3 minutes or until cheese is melted. Top with tomatoes, green onions and olives, then serve immediately.
Calories: 459kcal | Carbohydrates: 31g | Protein: 28g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 77mg | Sodium: 676mg | Potassium: 428mg | Fiber: 5g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 3.4mg | Calcium: 206mg | Iron: 3.5mg