MEXICAN PIZZA
Steps:
- Set up the grill for direct cooking over medium heat. Oil the grate when ready to start cooking.
- In a small bowl, stir to combine the sour cream and salsa; set aside.
- Brown the ground beef in a skillet. Set aside to cool.
- Lay out 2 wraps or tortillas. Divide the cheese and sprinkle over wraps. Top with remaining wraps; set aside. In a microwave-safe bowl, cook beans on high setting for 4 to 6 minutes in the microwave, or until done. Place the cheese-filled wraps on the hot oiled grill and cook for 2 minutes; turn over. Divide the black beans and spread on top of the wrap. Top with the reserved cooked beef and diced onions. Close the grill and cook for 2 more minutes.
- Remove the pizzas from grill and top with lettuce, tomatoes, and drizzle with the sour cream salsa mixture. Serve hot, garnished with nacho rings.
- INDOOR: Preheat oven to 400 degrees F. Complete above steps through microwaving the beans. In a skillet large enough to fit the wraps, heat 2 tablespoons of vegetable oil over medium heat. When the oil is hot, carefully fry both sides of wraps for 1 to 2 minutes, or until golden brown, turning with a large spatula. Transfer wraps to a baking sheet. Spread each wrap with the heated black beans and top with reserved ground beef and diced onions. Place in oven and bake for 5 minutes. Remove from oven and garnish as directed.
MEXICAN PIZZA
Provided by Sandra Lee
Categories appetizer
Time 35m
Yield 4 individual pizzas
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, brown chorizo. Add salsa and simmer for 5 minutes. Lay pizza crusts on pizza pan or baking sheet covered in foil. Spread refried black beans over top of pizza crusts. Evenly spread chorizo mixture over beans. Cover in cheese and bake for 10 to 12 minutes. Remove from oven and top with lettuce, followed by tomatoes, and then tortilla chips. Place ranch dressing in a resealable plastic bag and snip corner off of bag; pipe over pizzas. Serve hot.
OAMC CHICKEN ALFREDO PIZZA
This is my modified version of the recipe taken from the cookbook Don't Panic Dinner's in the Freezer. The original version calls for bacon and green onions, but I don't personally care for these ingredients. If you like, you may add 1/2 pound bacon, cooked and cut into 1/2 in. pieces and 6 green onions sliced diagonally, including tops. Enjoy!
Provided by AprilShowers
Categories < 4 Hours
Time 1h15m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 9
Steps:
- For sauce: Melt butter in saucepan or skillet; Add cream and bring to a boil. Simmer 5 minutes, stirring continuously. Add Parmesan cheese, salt and pepper. Turn off heat.
- For pizza: Roll out dough to form crust; you may want to use a round cardboard covered with plastic.
- Spread Alfredo sauce evenly over crust.
- Arrange spinach leaves over sauce.
- Add chicken and sprinkle with cheeses.
- Freeze, covering pizza with plastic wrap and heavy foil.
- Serving Day: Place frozen pizza on pizza stone or baking pan and thaw. Preaheat oven to 450 degrees. Bake 15 minutes or until bubbly.
Nutrition Facts : Calories 636.1, Fat 52.9, SaturatedFat 32.6, Cholesterol 207.9, Sodium 644.8, Carbohydrate 5.3, Fiber 0.6, Sugar 1, Protein 35.6
MEXICAN CHICKEN- OAMC
This is really a versatile recipe, and economical, too. It can be used so many ways... as a filling for burritos, a topping for nachos, or as a side dish. I've also served it in bowls with nachos for scooping. I like to add some cheese no matter how I serve it. I had never cooked with barley before I started making this, but found it easy and tasty- kind of like rice. As prepared here it makes a lot, but you could easily half the recipe.
Provided by Munchkin Mama
Categories One Dish Meal
Time 30m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch oven, cook the onion and garlic in oil until tender.
- Add in all ingredients (including spices) except for chicken. Bring to a boil.
- Reduce heat and simmer 10 minutes, stirring occasionally.
- Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
- To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
- To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
- Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.
Nutrition Facts : Calories 172.1, Fat 5.7, SaturatedFat 1.2, Cholesterol 35, Sodium 614.8, Carbohydrate 16.9, Fiber 3, Sugar 5.7, Protein 15.3
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