I'm not afraid to admit that I have an addiction to Taco Bell. The whole "is this real beef" debacle doesn't stop me from hitting up their drive thru when I'm having one of "those" days.
Well, it's been a good day, but I still could use some Taco Bell in my life, just without the drive thru or the 45-year-old employee who calls me "sweetie" and tells me I have pretty eye lashes. Which, I mean, whatever; I like a good compliment. I just tend to get them from strange people.
Anyway, so keeping in tune with my Mexican-themed food week (aka, the Spanish rice I made the other day), I thought this would be perfect.
- 2/3 cup mild salsa or Taco Bell taco sauce (which is the absolute best)
- 1/2 lb. ground beef
- Taco Bell Taco Seasoning
- 4 small flour tortillas
- 1 cup oil for frying
- 1 cup warmed refried beans
- 1 cup shredded cheddar/Monterey Jack cheese blend
- 1/4 cup chopped tomatoes (optional)
- 1/4 cup chopped green onions (optional)
- Cook ground beef over stove and add taco seasoning.
- Brown meat over medium high heat. Set aside after cooking.
- Pour the oil in a shallow skillet and turn on high heat.
- Fry tortillas for 30-45 seconds per side, keeping as flat as possible
- You'll have to pop all the bubbles in the tortilla
- Pat dry with paper towel
- Warm up refried beans in the microwave, then spread them on one of the fried tortillas.
- Add meat, then salsa/taco sauce to the top of the tortilla
- Top with a second fried tortilla
- Sprinkle cheese, tomatoes and onions on top of second tortilla.
- Place the pizza in the oven at 225F or in a broiler until the cheese is melted.
- Serve topped with shredded lettuce, sour cream, and your other favorite toppings alongside
Spanish rice, tortilla chips and salsa.
This appeals to the Cuban heritage in me, as small as it might be. What can I say? Me encanta la pizza mexicana.