Mexican Pizza As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Total Time 30 minutes Rating 5 out of 5 stars (8) Ingredients 2 servings 4 tortillas (I use Siete Brand)cooking spray1 tbsp olive oil1/2 lb ground beef1/2 tsp kosher salt1/4 tsp black pepper1 tbsp ghee1 tsp arrowroot powder1/2 tsp paprika1/2 tsp cumin1 tsp chili powder1/4 tsp cayenne (optional)1/2 tsp garlic powder2 tbsp tomato paste3/4 cup beef broth, low sodium1/2 tsp kosher salt4 tbsp refried black beans (I use Amy's brand organic refried black beans) (*omit for Paleo)1/4 cup Mexican blend shredded cheese1 roma tomato, cored, seeds removed and diced small (for serving)1 tbsp finely chopped cilantro (optional, for serving)1 green onion (green part only), thinly sliced (optional, for serving) Calories BakingBeginnerDinnerDairySautéingFryingQuick and EasyMexicanLunchGrainsSpicyPaleoSavoryMeatSnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat oven to 400 and line a large baking sheet with parchment paper. Step 2 Crisp up the Tortillas: Step 3 Place the tortillas on the parchment lined baking sheet and lightly spray with cooking spray. Bake for 6-8 minutes, until a golden brown edge has started to form and they are just crisp. (when cooking time is complete remove from oven and set aside but do not turn off the oven yet). Step 4 Make the Ground Beef: Step 5 Meanwhile, heat a large skillet with olive oil over medium-high heat. Add the ground beef. Brown the beef, using the back of a wooden spoon to break up the meat, until no longer pink, about 5-7 minutes. Season with salt and pepper. Step 6 When the beef is cooked through, transfer to a plate and set aside. Step 7 Make the Enchilada Sauce: Step 8 Heat the same skillet over low heat. Step 9 Add the ghee. When the ghee is melted, add the arrowroot and whisk until the clumps are gone. Step 10 Add the paprika, cumin, chili powder, garlic powder and cayenne (if using) to the skillet. Cook, stirring, until the spices are toasted and fragrant, about 2 minutes and there are no clumps. Step 11 Add the tomato paste and stir until incorporated into the spice mixture. Step 12 Slowly, while whisking, add the beef broth and stir until well combined with the spice mixture. Season with salt. Bring to a simmer, and gently cook until the sauce has thickened, about 2 minutes. Remove sauce from heat. Step 13 Add 2 tablespoons of the enchilada sauce to the cooked ground beef and toss to coat evenly. Step 14 For the Pizzas: Step 15 Carefully spread two tablespoons of refried black beans on just two of the crisp tortillas. Divide the meat mixture in half on top of the refried beans. Place the other crisp tortilla on top to create a sort of 'pizza sandwich'. Then, evenly distribute the remaining enchilada sauce on top of each of the "pizzas" and gently spread to evenly coat the top. Sprinkle with cheese. Step 16 Transfer back into the oven Bake for 2-3 minutes, or until the cheese has melted and the sauce is hot and bubbly. Step 17 Top with tomatoes, cilantro, and green onions. Serve and enjoy!
