Mexican Pizza Homemade (Print Version)

# Ingredients:

→ Main Components

01 - 1 pound ground beef, lean
02 - 1 seasoning packet (1 ounce), taco flavor
03 - 6 standard flour tortillas
04 - ½ cup plain water

→ Beans, Sauces, and Cheeses

05 - 1 can (16 ounces) of refried beans
06 - 1 cup shredded cheese, cheddar style
07 - 1 cup shredded pepper-jack cheese
08 - 1 can (10 ounces) red enchilada sauce

→ Basic Toppings

09 - Diced Roma tomato (1 piece)
10 - Chopped green onion (1 piece)
11 - One small can of black olives, pre-sliced

→ Optional Extras

12 - Chopped fresh cilantro
13 - Sour cream as desired
14 - Guacamole
15 - Sliced jalapeños

# Instructions:

01 - Turn the oven to 375°F (190°C) to warm up. Line two baking trays with non-stick spray. Place three tortillas on each, making sure they don't overlap.
02 - Bake tortillas for 3-5 minutes, then flip and bake another 2-5 minutes until they turn golden on the edges and firm up. Take them out and leave them to cool. Keep the oven hot.
03 - Place the ground beef in a large pan on medium-high heat. Break it up using a spatula or similar tool while stirring until fully cooked and crumbled. Drain any grease left in the pan.
04 - Add water and the taco seasoning to the beef in the pan. Stir together and bring it to a boil. Lower the heat, letting it simmer for 10 minutes while stirring occasionally until the mixture thickens. Once done, set aside.
05 - Transfer the refried beans into a microwave-safe dish. Warm them for 1-2 minutes to soften, then stir well until they're smooth and ready to use.
06 - Take 3 tortillas and arrange them on a clean baking tray. Spread a thin layer, about ⅓ cup, of the warmed beans on each.
07 - Using about one-third of the seasoned beef mixture, evenly distribute it across the tortillas on top of the beans layer.
08 - Add another crisp tortilla on top of the beef-covered layers to create a stacked base.
09 - Pour around 3 tablespoons of enchilada sauce over each top tortilla. Sprinkle the cheese blend (cheddar and pepper-jack) evenly, dividing it among all three stacks.
10 - Top each pizza stack with an even spread of olives, green onions, and diced tomatoes.
11 - Place your pizzas back into the oven and bake for roughly 5 minutes until the cheese melts and starts bubbling.
12 - Let the pizzas sit for 2-3 minutes once out of the oven. Slice them into quarters and serve while warm. Include optional toppings like cilantro, sour cream, guacamole, or jalapeños if you'd like.

# Notes:

01 - For crunchier tortillas, brush them lightly with cooking oil before baking.
02 - This dish makes 3 pizzas, enough for anywhere from 3-6 people depending on portions.
03 - Store unused ingredients separately to keep them fresh and assemble the next day if needed.
04 - Swap mild enchilada sauce for hot and add jalapeños if you're into spicier food.

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