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1/2 lb. ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1.1/2 teaspoon chili powder
2 tablespoons water
8 small (6.inch diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 oz.) can refried beans
1/3 cup diced tomato
2/3 cup mild picante salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives
Cook the ground beef over medium heat until brown, then drain off
the excess fat from the pan. Add salt, onions, paprika, chili powder
and water, then let mixture simmer over medium heat for about 10
minutes. Stir often. Heat oil or Crisco shortening in a frying pan
over medium.high heat. If oil begins to smoke, it is too hot. When
oil is hot, fry each tortilla for about 30.45 seconds per side and
set aside on paper towels. When frying each tortilla, be sure to pop
any bubbles that form so that tortilla lays flat in
oil. Tortillas should become golden brown. Heat up refried beans in
a small pan over the stove or in the microwave. Preheat oven to
400F. When meat and tortillas are done, stack each pizza by first
spreading about 1/3 cup refried beans on the face of one tortilla.
Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your
pizzas with two tablespoons of salsa on each, then split up the
tomatoes and stack them on top. Next divide up the cheese, onions
and olives, stacking in that order. Place pizzas in your hot oven
for 8.12 minutes or until cheese on top is melted. Makes 4 pizzas.
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