Janine's Mexican Pizza
IntroductionLayered Flour Burrito sized tortillas, ground beef, veggies and of coarse cheese. Layered Flour Burrito sized tortillas, ground beef, veggies and of coarse cheese.
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.
Serving Size: Makes 8 "cake sized" slices