Playoff Pizza – Mexican Style
This last weekend was a tough one for the Cavewoman; her beloved Colts lost their playoff game. So to perk up her spirits I made her favorite foods, Mexican and Taco Bell. First off will be the Mexican Pizza, which I have to say, one off my favorites as well. Check out the 7 layer dip I will be posting tomorrow…it’s not too shabby either.
- 1 pound ground beef
- Extra Virgin Olive Oil (EVOO)
- ½ of 1red onion chopped (I reserved the other half to top the pizza with) 4 tbsp.
- Taco Seasoning (recipe to follow, or use package)
- 1 cup Cheddar Cheese, Shredded
- 1 cup Monterey Jack Cheese 8 (12″) Thin Flour Tortillas
- 1 cup Shredded Lettuce
- 1 cup of tomatoes, chopped
- 1 Jalapeno Sliced (optional)
- 1 Can Refried Beans (Caveman Version)
- 1 Cup Salsa or taco sauce.
- 2 Green Onions chopped
- 1/4 cup sliced olives
- 1 tsp. ground coriander
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1.5 tsp. cumin
- 1.5 tsp. garlic powder
- 1 tsp. oregano
- 1 tsp. onion powder
- 1 tsp. cilantro
- 1 tsp. thyme
- 1 tsp. Montreal steak seasoning
- Dash red pepper flakes
- Dash cayenne pepper
Preheat the oven to 400 degrees
Caveman Tip*** I make the taco meat and beans early in the day, and then store them in the fridge until I am ready to use them. This way I don’t have to rush to put them together and it gives the mixtures time to marry together for better flavor. Then when I am ready just reheat it quickly on the stove.
In a heavy bottom skillet under medium heat, drizzle EVOO and add the onions. You will want to sauté them till soft and then turn it up to medium high and add the meat. Once the meat is browned, drain the fat & reduce to medium low heat. Add the taco seasoning to the meat in the pan along with a splash of chicken or beef stock. (2 tbsp. or so) You will want to simmer on low heat until the liquid is absorbed.
Place the refried beans in a separate pan and heat to medium low.
Caveman Tip*** I use refried beans a lot, in either dishes and just don’t have the time to make them from scratch but I do like to doctor them up a bit. Sauté a 1/3 cup onion (I use a lot of onions so I always have some in the fridge half used from earlier that day or the day before) 2-3 baby bell peppers until soft. Add your beans small can 10 oz. rotell tomatoes, 2 tbsp. salsa, 2 tbsp. cayenne, 2 tbsp. cumin and heat under medium low.
Take your flour tortillas and lightly coat with EVOO then place on a backing sheet and put in the oven. After a few minutes I like to turn the heat up to broil to really crisp up those shells, but be careful they will burn quickly.
Take your tortilla and apply a thin layer of beans on it, then add a thin layer of ground meat and top it with shredded cheddar cheese. Next, add your second tortilla to the top and then put a thin layer of salsa on it followed by a layer of the Monterey jack cheese.
Put the pizza in the oven, middle rack at 400 degrees until all the cheese is melted, it will take 5-10 minutes depending on the size of the pizza and your oven. Once all the cheese is melted remove it from the oven and finish the assembly.
Top the melted cheese with the shredded lettuce, tomatoes, onions, olives, and jalapenos and olives. Don’t forget your sour cream!
This will definitely be on the repeat list.