Taco Bell Mexican Pizza

By Beckylynn

Ingredients

• 1 1/2 teaspoons Taco Bell Seasoning Mix (see below)
• 1/4 teaspoon chili powder
• 1/4 teaspoon paprika
• 2 teaspoons water
• 2 ounces 96 percent lean ground beef (about 1/4 cup)
• 2 flour tortillas (7"), 98 percent fat-free
• 3 1/2 tablespoons canned fat-free refried beans
• 2 tablespoons mild picante sauce
• 1/4 ounce (about 2 tablespoons) finely shredded fat-free pepper jack cheese
• 1/2 ounce (about 2 1/2 tablespoons) finely shredded low-fat mozzarella cheese
• 1/2 ounce (about 1/4 cup) finely shredded low-fat yellow Cheddar cheese
• 2 tablespoons chopped tomatoes
• 1 1/2 tablespoons chopped green onion tops

Details

Adapted from health.discovery.com

Preparation

Step 1

Preheat the oven to 400 degrees F. In a small bowl, combine the seasoning mix, chili powder, paprika, and water. Stir until smooth. Set aside. Preheat a small nonstick skillet over medium-high heat until drops of water sizzle when splashed on the pan. Crumble the beef into the pan. Cook, stirring with a wooden spoon, for 2 to 3 minutes, or until no longer pink. Stir in the reserved seasoning mixture. Cook, stirring, for 1 to 2 minutes, or until no liquid remains. Remove from the heat. Cover to keep warm. Place the tortillas in a single layer on a nonstick baking sheet. Bake for 3 to 5 minutes per side, or until just crisp and starting to brown. If air pockets form during baking, carefully pierce with a fork and press down to deflate. Leave the tortillas on the baking sheet. Spread 1 tortilla evenly with the beans, leaving a bare 1/2-inch border. Evenly spoon the beef mixture over the beans. Top with the remaining tortilla. Spread evenly with picante sauce, leaving a bare 1/2-inch border. Sprinkle on the cheeses in layers, first the jack cheese, then the mozzarella cheese, and last the Cheddar cheese. Top with the tomatoes and onions. Bake for 5 to 7 minutes, or until the cheeses melt. Cut into 4 wedges.