I love Taco Bell. I love everything Taco Bell has to offer. When I was 18 I worked as the night manager for the Taco Bell in Groton, CT (8pm - 4am...good times). I never tired of the re-fried beans, massive burritos, tiny Meximelts, nachos drowning in cheese, and the Mexican Pizzas. My absolute favorite. It's a wonder I didn't leave that job weighing 400 lbs...or needing a new intestinal tract (maybe THAT'S where my Crohn's Disease came from!....Hmmmmm).
Unfortunately, as I've gotten older, my body has started to rebel against some of my past favorites. It allows me to eat Taco Bell peacefully about once every couple months. It let's me frequent places like McDonald's and Burger King a little more often, but not much.
When I saw this recipe I was super excited. I'm not sure why it never occurred to me to just make my beloved Mexican Pizza's at home, but it didn't. I altered this just a bit. Instead of making this exactly like Taco Bell's, and using two tortilla shells for each, I just used one, making more of an 'open faced' version. If you'd like the original way better, just click the source link under the recipe title. She made hers with two tortilla's per pizza.
Jesse loved these. I did too...well, I loved the four bites my body allowed me to take before knocking me out for the rest of the evening. I learned a new and very important lesson with this particular recipe...I can never ever again eat canned re-fried beans. EVER. Wow. That was a whole new level of stomach pain.
Anyway, if you're one if the lucky folks out there who can eat anything and everything without consequence, then (aside from you totally sucking), I highly recommend this. Jesse ate his and half of mine. I'm just glad someone was able to enjoy it!
Source: Adapted from The Country Cook
1 pound ground beef
1 package taco seasoning
1 can (14 oz.) re-fried beans
1 can (12 oz.) Enchilada Sauce
1 package flour tortilla shells
1 package shredded Mexican cheese blend
1 medium tomato, diced
sliced green onions
1. Heat oven to 350.
2. In a medium pan, brown ground beef. Drain. Add taco seasoning and water (per directions on package).
3. Place tortillas on a greased baking sheet in a single layer. Bake 4-5 minutes, flip and bake another 4-5 minutes, or until golden brown.
4. In a microwaveable-safe bowl, heat re-fried beans for 45 seconds, stir, and heat for another 30 seconds.
5. Assemble pizzas. On each baked tortilla, spread a layer of re-fried beans, then place a layer of seasoned ground beef. Spoon a bit of the enchilada sauce on top of the beef and top with shredded cheese.
6. Place the pizzas back onto the baking sheet and bake for 3-4 minutes (just until the cheese melts).
7. Top with diced tomatoes, green onions and sour cream.