Mexican Pizzas

I can't tell you the last time I ate at Taco Bell (or Taco Hell as the guys I used to work with called the place), but I vividly remember loving their Mexican pizza the one time I tried it. Angie recently posted a make-at-home version of the Mexican Pizzas and I couldn't wait to try them. I've been on such a crazy Mexican kick lately that I find myself adding something Mexican-inspired to every weekly menu.

These didn't disappoint. As always, I prepped everything during the day so all I had to do was assemble and bake. I made my own refried beans - I can never go back to the glop from a can now that I know how easy it is to make them at home - and ended up using smaller tortillas, which worked well because these are quite filling and delicious.

Mexican Pizzas
As seen on My Chicago Kitchen, adapted from Trader Joe's

1 lb. ground beef
1 onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1 recipe refried beans
8 taco size flour tortillas
1 cup chunky salsa, any heat level
2 cups Mexican cheese blend
2-3 green onions, sliced
2 Roma tomatoes, cored and diced
1/4 cup black olives, pitted and sliced

Heat oven to 400 degrees.

In a large skillet over medium heat, brown ground beef. Add onion and saute beef and onion together. Add garlic and saute 2 minutes Season with chili powder, cumin, paprika, salt and pepper, and drain off fat. Set aside.

Line a baking sheet with parchment paper. Place tortillas on baking sheet and bake for 5 minutes. When ready, top 4 tortillas with refried beans, followed by a layer of the beef mixture. Top with remaining four tortillas. Bake for 5-10 minutes.

Spread salsa over the tortillas. Top with cheese, green onions, tomatoes, and olives. Bake for an additional 5-10 minutes, until cheese is melted and begins to bubble. Serve with your favorite toppings.