Mexican Pizza

I have not found a way to make the tortillas extra crispy like taco bell, but they are still really good.

MEXICAN PIZZA
*This is filling but for a big family definitely double the recipe and use 2 pie pans.

• 2 flour tortillas
• 1 can refried beans <- recipe doesn't really take a whole can so you can use the remainder as an appetizer with some chips while the meal cooks
• 1/2 bag (or 1/2 lb ground meat) meatless crumbles
• Taco seasoning of your choice or make your own with cumin, onion powder and garlic powder
• 1/2 can enchilada sauce, green or red... your call
• Mexican cheese
• sliced black olives (optional)
• fresh diced tomato (optional)
• chopped green onion (optional)

1. Grease a round pie pan.
2. Preheat oven to 350.
3. Cook your meat, or crumbles, with taco seasoning as you normally would for tacos.
4. Layer your pie pan with 1 tortilla on bottom, a layer of refried beans, taco "meat", and top with the other tortilla.
5. Cook in oven for 10-15 mins.  The top tortilla should appear firm when finished. 
6. Let cool slightly then pour enchilada sauce over top, covering the tortilla... it doesn't take much.
7. Layer with cheese and add a few black olives and chopped green onion.
8. Bake in over for another 15 minutes.

Top with salsa, sour cream, or avocado.

Black Bean Tortilla Soup

This is my toddlers favorite. I add lots of avocado to hers and exclude the cheese and sour cream.

Tortilla Soup with Black Beans

• 1 T olive oil
• 2 cloves garlic
• 1 tsp chili powder (this is not spicy so don't be scared)
• 2 cans petite diced tomato
• 2 cans black beans, drained & rinsed
• 2 cups chicken or veggie broth
• 1 10oz package of frozen corn
• salt and pepper
• crushed tortilla chips (optional)
• salsa (optional)
• avocado (optional)
• sour cream (optional)
• cheese (optional)

In a large sauce pan heat oil over medium heat, cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes with juice, beans, broth, corn and 1 cup water. Season with salt & pepper.

Bring to boil; reduce to simmer. Add tortilla chips and cook until soft; about 2 mins. Remove from heat and if eating now garnish with any optional ingredient.

If freezing, let cool completely in fridge over night.  Put in gallon size bags and lay flat to freeze.

To reheat:  Let thaw in the fridge for 24 hours. Add to sauce pan and heat on medium until starting to bubble. Turn down to low and let simmer until heated through.  Garnish before eating. 

Dan's toppings:  cheese, sour cream, extra tortilla chips
Amanda's toppings:  tortilla chips, avocado, black bean and corn salsa from Target... yum!

Mexican Burritos

I just made this yesterday and they were great!  As always you can adjust your fillings as needed. 

Mexican Burritos

• 1 box rice-a-roni [I used the one with red beans but any kind works]
• 1 small can sliced black olives
• 1 can corn
• 2 cups Mexican cheese blend
• 12 flour tortillas
• 1 can refried beans
• Salsa of any kind

Cook rice-a-roni according package. When its finished add in black olives and corn. Heat through.

Heat up your refried beans so they are easier to spread.

Heat up your tortillas:  Wet a dish towel but ring it out so its just damp. Wrap your stack of tortillas in it.  I recommend doing 6 at a time.  Heat in microwave on high 1 minute.  This will ensure that they are easy to fold.

While your tortillas are heating cut 12 tin foil squares to wrap your burritos.

On the stack of tin foil, put 1 tortilla, spread some refried beans, add your rice mixture, and top with cheese and salsa. Wrap it up.  Sides first then fold top over and then bottom. It may take a few until you get the hang of wrapping them.  Wrap the tin foil around it and let cool.  Continue until all are wrapped. 

Once cooled put in gallon Ziploc bags.

To reheat:  Take off tin foil, wrap in a paper towel. Cook on high in microwave 3 minutes.

For feeding a toddler, I just scoop out all the insides and feed with a spoon.