Sunday, February 28, 2010

Mexican Pizza

My mother and I went out to eat with the boys a few weeks ago and tried out a Mexican food chain restaurant. I wasn't familiar with this restaurant and the munchkins are reading now, so when they saw "Mexican Pizza" on the menu, they got really excited and there was no changing their minds about their upcoming culinary experience. I'm sure they thought they were going to get some tremendous concoction. Since we were planning on seeing a movie in a very short amount of time, Mom and I decided to have the beef nachos. I was, of course, shocked when the food came out. I had asked what the Mexican pizza was because I couldn't quite picture it in my head and had not been told that it was just the beef nachos which were not cut in half! So we basically all had the same thing on our plate. Trip, being a more particular eater, took one bite, decided he hated the "pizzas" and only ate his beans. Logan, who I am convinced does not possess a single taste bud on his little tongue after this experience, ate his "pizza" and Trip's too. This arrangement works out for them because each boy usually gets his fill of whatever he likes by the amount of food on the two plates. I would not have known how awful this dish was, but I was eating the EXACT SAME THING. Yuck! I would have sent it back and asked for something entirely different, but we had a movie to see. The beef nachos/mexican pizzas were fine in theory, but completely lacking in taste. I came up with a significantly better recipe at the table and here it is!


Flour tortillas
1 - 1 1/2 lb ground sirloin (hamburger meat)
1-2 packets of taco seasoning
canned enchilada sauce
fresh cilantro
queso fresco (this is a soft Mexican cheese)
shredded cheddar cheese

Preheat your oven to 400. Put 6 flour tortillas on a cookie sheet lined with parchment paper, prick the tortillas with a fork, and bake for 5 minutes.

While the tortillas are baking, brown a pound of hamburger meat and add the taco seasoning and water as per the directions on the package.

In a separate pan, heat up a can of enchilada sauce.

Chop up some fresh cilantro and crumble the queso fresco.

Take the torillas out of the oven, spread a spoonful of the enchilada sauce on top. Top with a few leaves of the cilantro. Sprinkle 1/8 to 1/4 cup of the taco meat on top. Sprinkle on queso fresco for the more adventerous eaters or grated cheddar cheese for the picky eaters.

Put the pizzas back in the oven for 2-3 minutes to melt the cheese.

There will be very happy children in my house tonight!

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