Mexican Pizza

Swap out the ground beef for shredded chicken, pulled pork carnitas or just use a bunch of your favorite veggies for a meat-less option. These pizzas are a nice change to your usual taco and feel free to pile high the toppings, with no worries of the shell breaking in your hands.

Recipe yields 4-5 servings

Ingredients
8-10 small corn tortillas
2 lb ground beef

1 large yellow onion

1 green bell pepper

2 tsp cumin

2 tsp paprika

2 tsp chili powder

2 tsp garlic powder

2 tsp salt

1 tsp oregano

8 oz can tomato sauce

Toppings:
Shredded Monterey-Jack cheese
Sour cream
Tomato
Avocado
Black Olives
Shredded lettuce

Chop your onion and bell pepper.

In a large pan, add the chopped meat and cook until brown. Break up into small pieces as it is cooking.

To the pan, add the chopped onions and peppers.

Next, add your spices.

Add the tomatoe sauce and continue to boil for an additional 5-10 minutes. 

Heat a skillet and add a drop of oil. Add the tortillas and cook for 25-30 seconds on each side until crispy.

Prepare all your toppings: shred the lettuce, chop the tomato and olives and slice the avocado.

To your liking, prepare your pizza. Top the tortilla with a heaping spoonful of the meat mixture, add your favorite toppings and enjoy!

Taco Skillet Rice + Cinco de Mayo Dessert

I hope everyone enjoyed their Cinco de Mayo! This year, I whipped up some enchiladas (Click here!), this delicious and simple taco inspired rice and some homemade cinnamon sugar tortilla chips for dessert. What are some of your Mexican favorites that you may have enjoyed this year?

Recipe yields 6 servings

Ingredients
3 cups brown rice, cooked
1 medium green bell pepper
1 can pitted black olives
1 can corn
1 cup diced tomatoes in juice
1 1/2 cup shredded cheddar cheese
1 tsp chili powder
1 tsp salt

Finely dice the pepper and cut the olives.

In a large bowl, combine all ingredients and mix together.

Add the mixture to a hot cast iron skillet in an even layer.

Cook for 35 minutes, being sure to mix every 5 minutes and scrape up any bits on the bottom of the skillet. Serve hot alongside enchiladas or any of your favorite Mexican dishes.

As I mentioned, for dessert, whip up a batch of cinnamon sugar tortilla chips.

Fill a large skillet with canola oil about 1 1/2 inches deep. Slice corn tortillas into small triangles. Add pieces to skillet once the oil is hot and tortillas sizzle. Cook for 2-3 minutes per side and remove to a towel lined tray. Sprinkle with a mixture of sugar and cinnamon (1 cup sugar to 2 tablespoons cinnamon). Serve warm or at room temperature. Store leftovers in an airtight container. Happy Cinco de Mayo!

Italian Chopped Salad

An Italian chopped salad is refreshing and light. It is perfect for lunch or dinner and can be customized in so many ways. Below is the base for my favorite salad. You can easily add chopped Italian meats, hard boiled eggs, chicken or anything you would like to give this salad more substance and turn it into a meal. It comes together in no time and is sure to soon be a favorite.

Recipe yields 6 servings

Ingredients
1 large head of iceberg lettuce
1 red onion
1 cucumber
1 can of olives
3 roasted red peppers

4-6 tbsp of your favorite dressing

Dice your cucumbers.

Next comes the red onion.

Onto the roasted red peppers.

Finely shred your lettuce and give it a good rinse.

Add all of your ingredients to a large bowl.

Toss everything together.

Get your salad dressing ready. I use Four Seasons Italian - it is delicious!

Cover your salad in the dressing and mix it together really well to evenly coat. Serve and enjoy!