from my own brain
I love mexican food. Well, so called "american mexican" food. I could eat it nearly everyday. So I'm always trying to mix up the ingredients and make it different. Here's what I came up with. And you can make it as health or as non-healthy as you want. It's all in the ingredients.
Two small tortillas (or healthy wraps) for each pizza you are going to make
**if you use wraps, and don't want a big pizza, just cut the wrap in half and use those two pieces for the top and the bottom
Pam non-stick spray
For the inside:
Refried Beans, black or regular
Hamburger, seasoned with desired Taco Seasoning
Diced Red or Green peppers, optional
Sliced Jalapenos, optional
Freshly Diced Tomatoes
Diced avocadoes or fresh guacamole
Sliced green, red, yellow, or orange peppers
Spray one side of tortilla with Pam. Place on a plate (Pam side down) to build your pizza. Depending on what kind of mexican pizza you want, add layers in desired order. For a regular one, spread desired amount of refried beans over the whole tortilla. Add taco meat and shredded cheese. You can put any of the optional items in there if you'd like or just add it later when you pile the lettuce, tomatoes, and sour cream on top of the pizza.
Place 2nd tortilla on top. Slide carefully off plate into hot pan. Spray top with Pam. Cook until lightly golden brown on the bottom. Carefully flip it over (you'll want to use two "flippers") and cook on the other side.
For adults, I usually don't cut it into triangles. We just pile the lettuce, tomatoes, sour cream, etc. on top and use a fork to eat it. But for some kids, a whole one is too big so we cut it into 4 to 6 triangles and let them eat it as a slice. See below for variations.
For enchilada style mexican pizza:
Enchilada sauce (we like Carlita's)
For chimichanga style:
Spanish rice (we use the Lipton/Knorr Fiesta Sides Spanish Rice)
Replace hamburger with shredded or grilled chicken, also flavored with taco seasoning
For nacho style:
Nacho Cheese sauce
Note: For the nacho cheese sauce, we just cook 1 cheddar soup and 1 Fiesta Nacho Cheese soup from Campbells mixed together with a bit of milk added until it is the consistency we want. And then we store the rest in the fridge for another day or snack.
Cook as desired according to directions. Cut into triangles and serve with dipping choices of guacamole ranch sauce, nacho cheese sauce, salsa, and sour cream
If you have any other variations you think would be good, let me know... I'll add it to this recipe!