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Ingredients
- 1/2 LB. GROUND BEEF
- 1/2 TEA. SALT
- 1/4 TEA. DICED MINCED ONION
- 1/4 TEA. PAPRIKA
- 1 1/2 TEA. CHILI POWDER ( SPANISH IS BEST)
- 2 TAB. WATER
- 8 (6 IN ) FLOUR TORTILLAS
- 1 CUP COOKING OIL
- 1 (16 OZ. CAN REFRIED BEANS
- 1/3 CUP DICED TOMATO
- 2/3 CUP MILD PICANTE SAUCE
- 1 CUP SHREDDED CHEDDER CHEESE
- 1 CUP SHREDDED MONTEREY JACK CHEESE
- 1/4 CUP CHOPPED GREEN ONION
- 1/4 CUP SLICED BLACK OLIVES
Details
Preparation
Step 1
1. COOK THE GROUND EEF OVER MED HEAT UNTIL BROWN, THEN DRAIN.
2. RETURN MEAT TO PAN AND ADD THE SALT, ONIONS, PAPRIKA, CHILI POWDER AND WATER.
3. LET MIXTURE SIMMER OVER MED. HEAT FOR 10 MIN., STIRRING OFTEN.
4. HEAT OIL IN FRYING PAN OVER MEDIUM-HIGH HEAT.
5. WHEN OIL IS HOT, FRY EACH TORTILLA FOR ABOUT 30-45 SECONDS
PER SIDE AND DRAIN ON PAPER TOWELS.
6. BE SURE TO POP ANY BUBBLES THAT FORM WHEN FRYING SO THAT THE TORTILLA LAYS FLAT IN THE OIL.
7.TORTILLAS SHOULD BECOME GOLDEN BROWN.
8. HEAT REFRIED BEANS
9. PREHEAT OVEN TO 400 DEGREES.
10. STACK EACH PIZZA BY FIRT SPREADING 1/3 C BEANS ON ONE TORTILLA.
11. NEXT ADD 1/3 C. MEAT, THEN ANOTHER TORTILLA
12. TOP THE SECONG TORTILLA WITH 2 TAB. OF SALSA.
13. DIVIDE THE TOMATO, CHEESE, ONIONS AND OLIVE EVENLY AND TOP IN THAT ORDER.
14. BAKE FOR 8-12 MINUTES.
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