Cheesy Jalapeno Mexican Pizza
Servings: 6 Wedges
Calories: 411.5kcal
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Ingredients
- 1 lb lean ground beef
- 1 packet taco seasoning 1 oz
- ½ cup water
- 6 small flour tortillas thin, soft
- 16 oz re-fried beans (optional
- 1 cup red enchilada sauce smooth, slightly thick
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1 Roma tomato diced
- ½ small white onion diced
- ¼ cup jalapeños sliced fresh or pickled
Instructions
- Preheat oven to 375°F. Bake tortillas on a tray for 3–4 minutes per side until edges are lightly crisp.
- On one tortilla, spread a thin layer of enchilada sauce. Spoon on a generous amount of taco meat, leaving space at the edges.
- Place another tortilla on top if layering (optional), or skip to topping. Spread more enchilada sauce over the meat layer.
- Evenly sprinkle a blend of shredded cheddar and mozzarella. Cover to the edge, letting cheese melt down naturally.
- Bake for 5–7 minutes or until cheese is fully melted and slightly bubbly, with a glossy, golden top.
- Top center with diced tomatoes, chopped white onions, and sliced jalapeños — clustered in the middle as seen in the image.
- Cut into 6 clean wedges. Serve immediately.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 411.5kcal | Carbohydrates: 20.8g | Protein: 26g | Fat: 24.4g | Saturated Fat: 11.4g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 8.1g | Trans Fat: 0.7g | Cholesterol: 85mg | Sodium: 967.8mg | Potassium: 338mg | Fiber: 2.2g | Sugar: 5g | Vitamin A: 779.9IU | Vitamin C: 3.5mg | Calcium: 287.6mg | Iron: 3.2mg
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