Dear Reader: These are extraordinary times we’re living in, and while we’ve always got an eye toward health and wellness, sometimes it’s not just about calories and fat grams. Self-care might look like an over-the-top carpet picnic in the living room, or sweet treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the status quo, and that’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!

This recipe combines two of everyone’s culinary loves: Mexican food and pizza. If you’re looking to satisfy a tough crowd, or you’ve got a craving for something hot, flavorful and filling, you’re in the right place. One of the best things about this recipe, as is true in a lot of Mexican cuisine, is that it’s super forgiving. Hate beans? Don’t use ‘em! Have a jalapeño or two that you need to use up? Toss it on! Anything that sounds like it would be good on a taco, will be great on this Mexican pizza. What about olives, onions, or even corn? Also known as “elote”, “street corn” is a well-loved staple of the Mexican diet, and could make a killer pizza if you’re feeling adventurous. Speaking of corn, this recipe does call for flour tortillas but corn tortillas are just as great. In fact, they’re more authentic to Mexican cuisine and have an entirely different flavor profile. Let your imagination run wild, practically anything goes with this easy and fun recipe.

Ingredients:

• 1 pound ground beef
• 1 packet taco seasoning
• 3/4 cup water
• 1 can (15 oz) refried beans
• 1 can (10 oz) enchilada sauce
• 1/4 cup diced tomatoes
• 1 1/2 cup shredded Colby Jack cheese
• 8 flour tortillas, taco size
• 1 tablespoon vegetable oil

Instructions:

1. Preheat oven to 400 degrees.
2. In a large skillet brown ground beef, breaking up into small pieces. Once cooked, add taco seasoning and water. Bring to a boil, reduce heat and simmer until most of the liquid is absorbed.
3. In a large skillet or griddle pour half of the oil into the pan. Heat over medium high heat. Add tortillas and cook for 4-5 minutes, flipping frequently, until crisp. Repeat with remaining tortillas and oil.
4. Spread about 1/4 cup of beans evenly over the bottom of each tortilla. Top with taco meat.
5. Place another tortilla over the top of the meat. Spread about 2 tablespoons of enchilada sauce over the tortilla. Divide tomatoes evenly over the top of the tortillas.
6. Sprinkle the cheese in an even layer over the top.
7. Place each pizza on a baking sheet and bake for 8-10 minutes until the cheese is melted and everything is hot.
8. Let them sit for a minute before slicing them so it’s a little easier to cut.  Serve with salsa, sour cream, guacamole, or just as is!