Mexican Pizza

Yield:  2 pizzas


4 flour tortillas (8" - 9" diameter)

1 15-oz can refried beans

1 lb ground beef

1 jar of your favorite chunky salsa 

2 Tbsp from a package of taco seasoning 

1 1/2 cups Mexican blend shredded cheese

1 can sliced black olives, drained

2 roma tomatoes, diced

2-3 Tbsp chopped cilantro


Preheat oven:  350° F.


In a large skillet cook the ground beef and the taco seasoning.  Break up the beef into small pieces as it is cooking.  Drain.  


Line a baking sheet with foil.  Place two tortillas on the baking sheet.  Spread about 3 tablespoons of refried beans on each of the tortillas.  Next, add a layer of the prepared beef and cover with a tortilla.

Bake for about 10 minutes to heat the beans and beef.  Remove from the oven. Allow to cool just slightly.


Spread about 1/4-1/3 cup salsa over the top of each of the tortillas.  Then top with about 3/4 cup shredded cheese, tomatoes, green onions and olives.  Return the pizzas to the oven and bake an additional 7-8 minutes or until the cheese is melted.


Sprinkle with chopped cilantro.


Slice each pizza into four pieces.  Serve immediately.


NOTE

There will be enough beef left over to make additional pizzas or to use in nachos the next day.  Be sure to use your favorite salsa as much of the flavor comes from this ingredient.


If desired, you may also add a dollop of sour cream or guacamole before serving.