Mexican Pizza with One Secret Ingredient: two beautiful cultures joined together. Heaven!
The first time I came across the idea of making Mexican Pizza was on social networks. I would usually do tortilla wraps, enchiladas, chimichangas or something on those lines, but I loved the idea of making this pizza at first sight. To keep it all together, it is important to spread the refried beans over Tomato Salsa , to keep the other layers firm and in one piece.
As for the refried beans, I chose a cheaper type, which cause me a problem, as I had to enrich them by adding more chili, garlic and chopped coriander: so much for saving money in the wrong place !
Since I was stuck with the beans, I forgot to measure the preparation time. This is a perfect example of how important the start is. One thing leads to another, and suddenly you find yourself in an odd place and time. And, yes, everything started with beans !
The secret ingredient is dark chocolate and it gives a very special, creamy flavour to your Mexican Pizzas!
Mexican Pizza with One Secret Ingredient
- 6 corn tortillas, slightly oiled on both sides
- 3 cups refried beans
- 2 Tbsp sunflower oil
- 3 cups ground beef, 20 oz approx.
- 1 garlic clove, finely chopped
- 2 small chilis, sliced
- 2 Tbsp dark chocolate, melted
- Salt and chili powder to taste
- Cilantro (coriander) powder to taste
- 6 Tbsp tomato salsa
- 9 Tbsp Mozzarella cheese, shredded
- 6 Tbsp spicy Cheddar cheese, shredded
- Sweet corn to garnish
Prepare a sheet cake baking dish and cover it with baking paper.
Cook the beef in oil in a skillet until brown. Add the chocolate, garlic, chilis, cilantro and salt to taste. Cook for two more minutes.
Brush three tortillas lightly with oil on both sides and place them on a sheet of baking paper.
Spread 2 Tbsp of tomato salsa on each tortilla.
Cover each tortilla with 1/3 of the refried beans.
Divide the meat over the beans.
Cover the pizzas with the remaining tortillas, sandwich style.
Bake for five minutes, take the dish out and cover the top tortillas with the Mozzarella and Cheddar. Garnish with the sweet corn
Bake for another five minutes until the cheeses melt.
Serve while still hot.