I love meals that can be thrown together in a matter of a few minutes. Despite the lengthy ingredient list this one, found at Lynn’s Kitchen Adventures, came together very easily and the taco sauce can easily be prepped by helpers who are dying to participate in the kitchen (with adult supervision when it comes time to cook, of course!).
I made a few extra so I’d have lunch the next day, but when I pulled them out, the shells were soggy and not at all appetizing. Next time I make this, I won’t make quite as many, and instead I’ll store the extras in the fridge, save a few crispy shells, and have a crunchy Mexi-pizza ready to prep for the next day.
- 1 can refried beans, heated to make them easier to spread
- 1 lb. of ground beef, cooked and seasoned with taco seasoning
- shredded cheese, either cheddar or Colby Jack
- 1 batch taco sauce*
- chopped tomatoes
- sliced olives
- tostada shells
*Taco Sauce Ingredients
- 8 ounce tomato sauce
- 1/4 cup water
- 1/4 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 tablespoon white vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon sugar
- 1/4 teaspoon ground red pepper
- Directions: Mix all together in a blender until smooth. Pour sauce into pan and cook over med-low heat for 15-20 minutes. Don’t skip the cooking part of this. You need to heat the sauce up to really blend the flavors together.
Preheat oven to 400*
- Place tostada shells on a cookie sheet or a similar pan.
- Spread beans on top of each shell. Spread a layer of meat on top of beans and then sprinkle a small amount of cheese on top of meat. Place another shell on top.
- Spread taco sauce on the top shell and toss olives and tomatoes over them, then top with taco sauce.
- Sprinkle more cheese on top & bake for about 8 minutes or until heated through.
This gave me 8 prepped pizzas.