Wednesday, April 14, 2010

Recipe: Taco Bell Mexican Pizza

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Ok, you got me. Taco Bell uses "a blend of three real cheeses" on their Mexican pizza, and I've only used two. The truth is, organic cheese is crazy expensive! Other than meat, cheese definitely has the highest price mark up I've found as compared to its non-organic counterpart. But to be honest, I've never been particularly impressed by cheese blends...I can never taste the difference when they're melted, so why not keep it simple with just one really good cheese? Feel free to substitute more cheddar for the Monteray Jack or vice versa instead of shelling out for both.

2/3 cup (100 g) Taco Bell beef
4 tortillas
1 tbsp. olive oil
6 tbsp. (120 g) refried pinto beans
6 tbsp. mild salsa
1/2 cup shredded (40 g) cheddar cheese
1/2 cup shredded (40 g) Monteray Jack
2 tbsp. (40 g) diced tomato
2 tbsp. (5 g) chopped green onion
Special equipment:
Pastry brush
2 tsp. hot sauce (optional)

Serves two
Cost per serving: $2.97


Preheat the oven to 400F. To crisp the tortillas: Prick each one all over with a fork to prevent air bubbles from forming. Put the olive oil in a bowl and, using a pastry brush, (or your fingers!) brush both sides of each tortilla with oil. Place oiled tortillas on a baking sheet lined with foil and bake for 4 minutes on each side, 8-10 minutes total. If any air pockets form, prick them with a fork or toothpick while the tortilla is still hot.

When the tortillas are crisp, spread 3 tbsp. of beans onto each of the two bottom tortillas. Add 1/3 cup beef to each and top with the second tortillas. To finish each pizza add: 3 tbsp. salsa, 1/4 cup each cheese, 1 tbsp. diced tomato and 1 tbsp. chopped green onion. Bake again at 400F for 10 minutes or until cheese melts. Let cool 2-3 minutes, cut into fourths and top each pizza with 1 tsp. hot sauce, if desired.

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