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.
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.