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Homemade Mexican Pizza from Taco Bell, side-by-side for comparison!
FOR THE GROUND BEEF
- 1 tbsp of flour
- 1 tbsp cornstarch
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 1/4 teaspoon sugar
- salt & pepper to taste
- 1lbs ground beef
FOR THE REFRIED BEANS
- 2 14oz cans of pinto beans, drained
- olive oil
- 2 cloves minced garlic
- 1/4 teaspoon of cayenne
- 1 teaspoon cumin
- handful of fresh cilantro
- 1 tbsp lime juice
- salt & pepper to taste
- 2 cups of water
FOR THE ENCHILADA SAUCE
- 3 tbsp of olive oil
- 2 tbsp flour
- 1 tbsp chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- salt & pepper to taste
- 2 tbsp tomato paste
- 2 cups veggie broth
- 1 teaspoon apple cider vinegar
EXTRAS/GARNISH
- cilantro
- queso fresco
- fresh chopped tomatoes
- green onions
- shredded cheddar cheese
INSTRUCTIONS
- Prepare the ground beef first! Simply combine all of your seasonings in a bowl, whisk together. In a pan on medium high, throw on your ground beef, and cook until you see nice browning. Once beef is almost fully cooked, throw in your seasoning blend, mix, and simmer together with the beef for about 5-10 minutes, until thickened. Set aside.
- For your refried beans – on medium heat, add olive oil to your pot, and add in your garlic. Sautee until fragrant. Once fragrant, add your drained cans of beans, water, lime juice, and seasonings.
Cook on a steady simmer until beans have softened and you can mash them, about 10 minutes. Once you can mash beans into the right consistency, finish off by folding in your fresh cilantro. Set aside.
- For the enchilada sauce, combine all of your dry ingredients. In a pan on medium heat with some olive oil, add all of your dry ingredients to toast the spices – about 30 seconds to a minute. Once toasted, add your tomato paste, and combine the best you can. Once everything looks clumped, you’re on the right track!
From there, add your broth and stir gently until all the clumps are gone. Bring to a light boil until sauce reduces, and add your lime juice and vinegar. Set aside.
- For your fried flour tortillas – simply fill a pan with 1 ½ inches of canola oil, set heat to medium high. Once heat is ready, gently lay in a large flour tortilla, and fry on both sides until golden brown. Do this twice for 2 fried tortillas.
- ASSEMBLY – on a tinfoil lined baking sheet, put down a fried tortilla, a generous amount of your enchilada sauce, a thick layer of the refried beans, then ground beef, topped with another fried tortilla, more sauce, and a nice layer of shredded cheddar. Set in the oven to broil until cheddar melts and has nice browning at the top.
- To garnish, add fresh chopped tomatoes, cilantro, green onions, queso fresco. Cut into 4 slices. Ya dig?