Recipe courtesy of Sandra Lee
Mexican Pizza
Total:
27 min
Active:
12 min
Yield:
4 servings
Level:
Easy
Total:
27 min
Active:
12 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Set up the grill for direct cooking over medium heat. Oil the grate when ready to start cooking.

In a small bowl, stir to combine the sour cream and salsa; set aside.

Brown the ground beef in a skillet. Set aside to cool.

Lay out 2 wraps or tortillas. Divide the cheese and sprinkle over wraps. Top with remaining wraps; set aside. In a microwave-safe bowl, cook beans on high setting for 4 to 6 minutes in the microwave, or until done. Place the cheese-filled wraps on the hot oiled grill and cook for 2 minutes; turn over. Divide the black beans and spread on top of the wrap. Top with the reserved cooked beef and diced onions. Close the grill and cook for 2 more minutes.

Remove the pizzas from grill and top with lettuce, tomatoes, and drizzle with the sour cream salsa mixture. Serve hot, garnished with nacho rings.

INDOOR: Preheat oven to 400 degrees F. Complete above steps through microwaving the beans. In a skillet large enough to fit the wraps, heat 2 tablespoons of vegetable oil over medium heat. When the oil is hot, carefully fry both sides of wraps for 1 to 2 minutes, or until golden brown, turning with a large spatula. Transfer wraps to a baking sheet. Spread each wrap with the heated black beans and top with reserved ground beef and diced onions. Place in oven and bake for 5 minutes. Remove from oven and garnish as directed.

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