Prep 25 mins
Cook 25 mins
My own concoction of a layered Mexican Pizza. Its basically taco meat, beans, and the fixings...but its a big hit with my family.
- 1 lb lean ground beef
- 1 1⁄2 teaspoons cumin
- 1 teaspoon garlic
- 1 teaspoon beef bouillon
- 2 tablespoons chili powder
- 2 tablespoons onion flakes
- 1 1⁄4 cups hot water
- 1 (10 ounce) can mexicorn (drained)
- 1 (15 ounce) canzesty fat-free refried beans
- 2 teaspoons cumin
- 1⁄2 cup sour cream
- 2 cups shredded colby-monterey jack cheese
- 50 inches flour tortillas
- sour cream
- black olives
- Brown meat, and drain.
- Add seasonings and water.
- Simmer, stirring occasionally for 15 minutes or until water has evaporated.
- Add drained Mexicorn, and set aside.
- Combine beans, cumin, and sour cream.
- Spray an 11 inch springform pan with Pam, and place a tortilla inside.
- Spread 1/4 of the bean mixture over the tortilla, top with 1/4 of the meat mixture, and 1/2 cup of shredded cheese.
- Top with another tortilla, and repeat all steps.
- Top with final tortilla, and spray liberally with Pam (or I just pour a handful of olive oil on top, and spread it around) Bake at 375°F for 25 minutes, or until top tortillas is golden brown.
- Let sit for about 5 minutes to set.
- Slice into wedges, and top with lettuce, tomatoes, salsa, guacamole, sour cream, and black olives.
I prepared this with a few adjustments to suit our tastes and ingredients that I had on hand. Firstly, I used beef broth instead of the water and beef bouillon to simmer the ground beef. I also do not care for canned corn and instead stirred a can of diced green chiles and thawed frozen corn into the beef mixture. My pantry didn't have any refried beans. So, I whirled a can of black beans in the food processor with onions, jalapeños and seasonings to create my own. I also used a mix of cheddar and pepper-jack cheese in the layers. This was a hearty Tex-Mex kind of meal served with shredded lettuce, diced tomato and onion, sour cream and guacamole.
We had this for dinner tonight - very good! Love the blend of spices - i'll never buy pre-packaged taco seasoning again..I'll use the spices from this recipe!
This was a very tasty mid afternoon "snack" for my family. I've never seen mexicorn in our markets, so I used a tin of niblets & added some chopped red & green bell pepper. I used a Cheddar/Monterey combo & excluded the black olives which the kids don't like. Thanx Elissaz!