Mexican Pizza in Cast-Iron Skillet
Last night's dish was Mexican Pizza....but not just any Mexican Pizza.....Mexican Pizza on the cast-iron skillet. It was amazing. I had more than one whole one. You can find the original recipe HERE. Our recipe was changed and updated below. I only took a few photos because, man, this dish got messy! Especially with all of the enchilada sauce. But I do have to say it was pretty dang amazing. If you tried this, let me know your thoughts below!
Ingredients:
1 pound ground beef
1 envelope taco seasoning
10 flour tortillas
1 can refried beans
1 big can of enchilada sauce
At least two cups of Shredded Cheese
Sour cream (optional)
Rotel tomatoes (optional)
Green onions (optional)
Black olives (optional)
Directions:
Brown and crumble ground beef in a large skillet over medium-high heat. Drain. Add taco seasoning packet with 3/4 cup water and bring to a boil. Reduce heat and simmer five minutes, stirring occasionally until most of the water has evaporated. Set mixture aside. Spread beans onto each of six tortillas. Top each bean tortilla with some of the beef mixture, followed by cheese and then a plain tortilla. Cook on the stove over medium-heat for 3-5 minutes per side, until golden brown. Remove the pizzas to a baking sheet. Repeat with remaining pizzas.
Preheat oven to 500 degrees. Add the cooked pizza to the cast-iron skillet and top with enchilada sauce followed by cheese. Bake pizzas for five minutes. Cut into 1/4 and add tomatoes, green onions, black olives, sour cream, or whatever optional toppings you prefer. Enjoy!
Ingredients:
1 pound ground beef
1 envelope taco seasoning
10 flour tortillas
1 can refried beans
1 big can of enchilada sauce
At least two cups of Shredded Cheese
Sour cream (optional)
Rotel tomatoes (optional)
Green onions (optional)
Black olives (optional)
Directions:
Brown and crumble ground beef in a large skillet over medium-high heat. Drain. Add taco seasoning packet with 3/4 cup water and bring to a boil. Reduce heat and simmer five minutes, stirring occasionally until most of the water has evaporated. Set mixture aside. Spread beans onto each of six tortillas. Top each bean tortilla with some of the beef mixture, followed by cheese and then a plain tortilla. Cook on the stove over medium-heat for 3-5 minutes per side, until golden brown. Remove the pizzas to a baking sheet. Repeat with remaining pizzas.
Preheat oven to 500 degrees. Add the cooked pizza to the cast-iron skillet and top with enchilada sauce followed by cheese. Bake pizzas for five minutes. Cut into 1/4 and add tomatoes, green onions, black olives, sour cream, or whatever optional toppings you prefer. Enjoy!
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