Great Pizza Recipes - Classic Mexican Pizza With Tortilla and Beans

Mexican pizzas are corn tortillas, beans, beef and all the delicious taco toppings you can imagine is crowned. They can be served as an appetizer or main dish.

Here is a great Mexican Pizza Recipe:

1 / 2 pound ground meat
1 / 2 teaspoon salt
1 / 4 teaspoon dried minced onion
1 / 4 teaspoon paprika
1 1 / 2 teaspoon chili powder
2 tablespoons water
8 small flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 ounce) can refriedBeans
1 / 3 cup diced tomato
2 / 3 cup mild salsa
1 cup cheddar cheese
1 / 4 cup chopped green onions
1 / 4 cup chopped black olives

Begin with the brown meat over medium heat for cooking, then drain off the excess fat from the pan. With salt, onion, pepper, chili powder and water and let simmer over medium heat for about 10 minutes. Stir often to prevent burning.

The oil or Crisco shortening in a skillet pan over medium - high heat. WhenOil begins to smoke, it is too hot. When the oil is hot, fry each tortilla for about 30 45 seconds per side and set aside on paper towels.

TIP: You can also bake the tortillas in the oven at 375 for 12 minutes instead of frying.

If the pan tortillas, make sure that no air bubbles form, so the tortillas are in the oil-flat pop, and they are golden brown. Heat the baked beans in a small saucepan on the stove or in microwave.

Preheat the oven to 400F.

WhenMeat and tortillas are done, stack each pizza by first spreading about 1 / 3 cup of baked beans at first glance a tortilla. Next spread 1 / 4 to 1 / 3 cup of meat, then add another tortilla.

Coat pizza with two tablespoons of salsa on each, then split the tomatoes and stack them on top. Then notify the cheese, onions and olives. Pizza Place in hot oven for 8 12 minutes or until cheese is melted on top.

If you like Taco Bell Mexican Pizza, you can spread the beans onthe tortilla, top with meat, then add another tortilla with cheese and bake and give 10 minutes. Then top with sour cream, salsa and jalapeno pepper.

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Mexican Crockpot Recipes

I love Mexican food and love my crockpot, so that the combination of the two makes sense. Here is a list of some Mexican Crockpot recipes.

Crockpot enchiladas

A fabulous dish my whole family loved!

Ingredients:

2 cans of chopped chicken breast
1 cup salsa
1 can enchilada sauce
24 oz can diced green chiles
4 cups shredded cheddar cheese
1 can chicken soup
14 oz can sliced black olives, sliced
2 green onions cut into thin slices
10 Maizeand flour tortillas

Spray crock pot with cooking spray. Mix chicken, salsa, enchilada sauce, green chili, and soup in a bowl. Cut corn and wheat tortillas into 1-inch long pieces, mix together pieces. A layer of sauce mixture on the bottom of the crockpot. Place a layer of tortillas, then a layer of cheese. Repeat, was used until the sauce mixture. Top with cheese, olives and green onions. Cover and cook on low 6 hours. If desired, serve with sour cream, salsa, guacamole andTortilla chips.

Chicken Tortilla Soup
Simply one of my favorite recipes - a great "throw it out and let it cook" soup. See the following instructions and extra spicy touch.

Ingredients:

1 ½ pounds shredded cooked chicken
14.5 ounces drained 1 can diced tomatoes
Until 1 can enchilada sauce 10 ounces
2 medium onions
14 oz can chopped green chiles
2 cloves garlic, chives
2 cups water
1 to 14 ½ oz can chicken broth
1 tsp cumin
1 teaspoon chiliPowder
½ teaspoon black pepper
1 large bay leaf
1 tablespoon coriander
1 ½ teaspoon Southwest seasoning mix
1 until 10 ounces pkg frozen corn

Spray slow cooker with cooking spray. Mix all ingredients in crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. If desired, serve with sour cream and fried tortilla strips. For fried tortilla strips preheat, oven to 400 *. Brush both sides of tortillas lightly with vegetable oil, cut into strips. Spread ungreased baking sheet andBake 10-15 minutes.

Notes: For an additional option, I do this in two steps. First, I can be 1-1 ½ pounds boneless, skinless chicken breasts in a crockpot with 1 ½ cups water (or 1 chicken bouillon), and Mexican spices. (A package of taco or fajita seasoning or Southwest seasoning mix works well.) Cover and cook on high 3-4 hours. Remove chicken and shred you for the soup. Often I will do as much as 2-3 pounds of chicken soup with chicken or tacosFajitas.

Crockpot Taco Appetizer
Although I serve with chips, this could be a main meal with hard or soft shell tacos instead!

Ingredients:
2 pounds ground meat
½ cup water
1 envelope taco seasoning
18 ounces can tomato sauce
14.5 ounces undrained 1 can diced tomatoes
2 cups shredded cheddar cheese
1 cup sour cream
3 chopped green onions
1 cup chopped black olives
1 bag tortilla chips

Spray crock pot withcooking spray. In a skillet, brown meat over medium flame. Drain and into the crockpot. Add water, taco seasoning, tomato sauce and diced tomatoes. Cover and cook on low 6 hours. Serve with toppings such as cheddar cheese, sour cream, green onions, black olives and other desired coating.

Notes: As mentioned above, this could easily become a main meal, served with hard or soft shell tacos instead of tortilla chips.

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Hamburger Casserole Recipes - Mexican Hamburger Casserole

The south of the border flavors gives this pan a real boost.

1 pound ground meat

1 onion, chopped

1 stalk celery, chopped

8 ounces egg noodles

1 (15 ounce) can chili

1 (14.5 oz can) peeled and diced tomatoes

1 (15 ounce) can drained whole kernel corn,

1 / 4 cup salsa

1 (1 ounce) pkg. Taco seasoning mix

Directions

Preheat oven to 250 degrees.

In a large skillet saute ground beef,Onion and celery over medium heat for 10 minutes, or until the meat is quite brown. Drain the fat from the pan to take and set aside.

In another pot, cook the noodles according to package directions, directions. Drain the water from the noodles and stir in the meat mixture, chili, tomatoes, corn, taco sauce and taco seasoning mix, mix well.

The mixture into a 10x15-inch baking pan.

Bake for 20 minutes or until fully heated.

=> Hamburger Casserole Recipes: PotatoHamburger Casserole

A delicious mixture of beef, potatoes and two kinds of cheese.

1 tablespoon olive oil

1 yellow onion, sliced thinly

1 pound ground beef

1/4 cup butter

1/4 cup all purpose flour

3 cups milk

1 pint heavy cream

Salt and pepper to taste

5 potatoes, sliced

2 cups shredded Cheddar cheese

2 cups shredded Monterey Jack cheese

1 cup milk

Directions

Preheat Preheat oven to 350 degrees.

In a large heavy pan, fry the onions in oil over medium heat until the onions are soft, set aside. In the same pan, cook until the mince are brown; burden on paper towels and set aside.

In a pan melt the butter. Add in the flour, whisk and stir for 5 minutes. Gradually whisk in 3 cups of milk, then the cream. Season with salt and pepper and remove from heat.

Spread a small amount of sauce mixture into the bottom of a9x13-inch baking dish. Alternate layers of potatoes, onions, ground beef, cheese and sauce, with 2 to 3 layers of each. Cheese should be last layer.

Bake for 45 to 55 minutes or until the potatoes are tender.

=> Hamburger Casserole Recipes: Broccoli Hamburger Casserole

Broccoli and hamburger go great together, especially when you add Monterey Jack cheese.

2 (16 oz.) pkgs. frozen broccoli

2 pounds ground beef

1 (8 oz.) pkg. fresh Mushrooms

1 large onion, chopped

Salt and pepper to taste

2 (10.75 ounce) cans cream of celery soup

1 (16 ounce) container sour cream

1 (16 ounce) pkg. shredded Monterey Jack cheese

Directions

Preheat oven to 350 degrees.

In a pan, cook the ground beef, mushrooms and onion over medium heat until the meat is golden brown, drain. Add salt and pepper, cream of celery soup and sour cream. Cook until well heated. Transferto a medium casserole dish.

Layer meat mixture in bottom of baking pan. Place broccoli on top. Sprinkle evenly with cheese.

Bake 1 hours, or until the pan is sizzling and lightly browned.

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