Mini Mexican Pizzas

If you’ve ever had a Mexican Pizza at Taco Bell, you know what I mean when I say they are certainly crave-worthy! One day when I was thinking about how I could make a healthy version of these ever-popular pizzas, I thought why not take it a step further and make them mini…Because let’s face it everything is better bite size!

Photo by Julie W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 3-4

    large whole wheat tortilla’s, or enough to cut out 12 small circles (I prefer low carb/high fiber tortillas)

  • 1

    cup lean ground turkey, cooked (OR lean ground beef OR 1 cup Morning Star Meatless Crumbles)

  • 1/2

    cup salsa of choice (I used one with corn)

  • 2

    tsp dry taco seasoning

  • 1/2

    cup low fat refried beans

  • 1/2

    cup low fat shredded mexican blend or 2% cheddar cheese

  • Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes

Directions

1.Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray. 2.Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap. 3.Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!) 4.Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined. 5.Scoop 1/8th cup of meat mixture into each wrap. 6. Top with shredded cheese, (dividing evenly between each pizza), and olives if desired. 7. Bake in pre-heated oven for 12-15 minutes, or until cheese is melted. 8. Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease! Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired

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