Tastefully Tuesday - Mexican Pizza

Today's feature is both tasty and thrifty. We first tried it after the Fireman (who normally does all the cooking around here) tore his rotator cuff at work and couldn't make us anything delicious and nourishing. We had to rely on my cooking, which at last check looked something like this:

That was the result of my boiling a pan of water. Yes, water. And yes, that white stuff is dry chem from the fire extinguisher. But, I digress. We were hungry, the Things were off on a camping adventure, and I really couldn't afford to eat out for the entire weekend (although I did give it hell). So it was with great caution that I entered into the kitchen with hopes of maintaining my friendship with the oven. I'd recently pinned this recipe for Mexican Tortilla Pizza and being too cheap to buy Taco Bell, I was all for experimenting.

I have to say they turned out delicious, so much that the Fireman asked to have them again later on that same week. They weren't only cheaper than Taco Bell's version, but they were also tastier and healthier. (Of course, downing a couple of pints of Sangria probably cancelled out the healthy part. Again, I digress.) Here's my own crafty version of the recipe.

INGREDIENTS

Tortillas, any size - 2 per pizza, I used the really big ones for burritos

Spray'able olive oil - I used my Misto

Refried beans

Enchilada sauce

Chopped tomato (or halved grape tomatoes)

Shredded Mexican-flavor cheese - or like, Colby-Jack

Any other ingredients you use in your taco - We used steak

Salsa

Sour Cream

DIRECTIONS

Preheat oven to around 400 degrees, give or take depending on the altitude where you live and how persnickity your oven is about exact temps. This recipe really doesn't rely on the exact use of a specific temperature.

Line a baking sheet with foil. Or if you're like me, just use the foil pizza tray / cookie sheet from $1 Tree.

Mist both sides of 2 tortillas with olive oil.

Cook for about 5 mins per side or until they begin getting crisp. And when they're done leave the stove on. You'll need it later.

Emtpy can of refried beans in a bowl. If you used 2c of refried beans, mix with 1/2 c of enchilada sauce. Other measurements? You're on your own for the conversion, but the ratio of 2:1/2 seems to work okay. Don't be afraid to experiment.

Microwave that puppy. (Meaning, the refried beans and enchilada sauce. Please don't microwave a real puppy.)

Stir well. I use a wooden spoon.

On the first tortilla, coat with a generous amount of the beans, just as if you were spreading tomato sauce on a traditional pizza.

If it's not spicy enough for you at this point, add a little more enchilada sauce. This is usually when I add the meat. And a thin layer of cheese. Cheese is the bombdiggity.

Top with the second tortilla.

Top with more echilada sauce or, if you don't mind your salsa getting warm, salsa.

Top with more cheese.

Put them back in the oven and cook for about 10 more minutes, or until cheese is super melty.

Bring them out, put them on plates, top with salsa and sour cream, and then lettuce, tomatoes, onions, jalapenos, or whatever else you want.

And finally, enjoy because they're sooooo good!

If you try these I'd love to hear your own variations and how it worked out for you. Thanks for stopping by, and have a tasteful Tuesday!