Janine's Mexican Pizza

5 Burrito sized flour Tortillas
1 1/2 lbs ground beef
3 to 5 green onions (fresh chives) chopped
About 1/4 to 1/2 cup fresh cilantro chopped
About 4 to 5 Roma tomatoes chopped
Black Olives about 8oz to 10oz sliced.
1 med green bell pepper seeded, and chopped
8 oz sour cream
10 to 12 oz of Hormel Chili no beans
1 8oz package of Mexican blend cheese shredded.
Seasonings: chili powder, ground cumin, garlic powder, salt and pepper.
1 tsp of olive oil

If you don't like chili (w/no beans) you can substitute with re-fried beans. I recommend using a baking stone, but be sure if you are using one, you turn the oven on when you put the cold stone in, or you will break your stone. (not the same as making a regular pizza, where you toss it on the hot stone) So you want to count your baking time from when the oven gets to temperature. If you use a baking sheet, preheat your oven and put in when it's at temp. Your pizza is done when sides begin to ooze and top begins to lightly brown, about 25 minutes. Also don't use the white part of the green onions as it can over power the flavor.

Don't preheat oven if using a baking stone. If using a cookie sheet preheat oven to 375. Brown ground beef adding seasonings such as chili powder, ground cumin, garlic powder, salt and pepper. Drain and set aside. Mix 1 cup of sour cream with a can of Hormel chili (no beans) This is your pizza sauce. Assemble your pizza as follows: Lay one flour tortilla down on cold baking stone, spread sauce layer. Add a thin layer of browned ground beef, followed by a thin layer of each of the veggies that you chopped. (save a few veggies for the top after baking) Top each layer with shredded Mexican cheese. Then do this three more times to make four filled layers. Top with the fifth Flour tortilla. brush with 1 tsp of olive oil. Bake at 375 for about 25 min. Remove from oven and top with plain sour cream, and garnish with fresh veggies you saved. Slice like a cake into 8 pieces and serve hot.

Serving Size: Makes 8 "cake sized" slices