Easy Mexican Pizzas
Source of Recipe
Master Chef Don's 2008 Collection
List of Ingredients
1 pkg. (8) 10-inch burrito-size flour tortillas, divided
2 cups (8 oz.) SARGENTO Mexican Blend Shredded Cheese, divided
1 tablespoon vegetable oil
1 pkg. (about 1 lb.) boneless, skinless chicken breasts, cut into small pieces
1 pkg. (1.25 oz.) ORTEGA Taco Seasoning Mix, divided
1 can (16 oz.) ORTEGA Refried Beans
ORTEGA Thick & Smooth Taco Sauce
Toppings: chopped tomato, sliced green onions and ripe olives
PREHEAT oven to 375° F. Place 4 tortillas on greased baking sheets.
Sprinkle each with 1/4 cup of cheese. Place remaining tortillas on top of cheese.
HEAT vegetable oil in large skillet over medium heat.
Add chicken; cook for 4 to 5 minutes or until no longer pink.
Add 2 tablespoons seasoning mix and 1 tablespoon water; mix well.
Remove from heat.
COMBINE refried beans, remaining seasoning mix and 1 tablespoon of water in small bowl.
SPREAD about 1/3 cup bean mixture on each tortilla.
Layer with a drizzle of taco sauce, chicken mixture, remaining cheese and toppings.
BAKE for 5 to 8 minutes or until cheese melted.