How To Make Mexican Pizza At Home?

“Bloom” the yeast by sprinkling the sugar and yeast in the warm water.

What is Mexican Pizza made of?

A fun Mexican Pizza with a layer of refried beans and spicy ground beef sandwiched between two flour tortillas, topped with salsa, shredded cheese, jalapenos, green onions, and tomatoes. Then baked until it’s hot, melty and gooey delicious.

What is a Taco Bell Mexican Pizza made of?

Crisp pizza shells, refried beans, and a layer of seasoned beef make the “crust,” while pizza sauce, a three-cheese blend, and tomatoes make the topping, creating a delicious love child of Mexican and Italian cuisine.

What is a Mexican Pizza called?

Tlayuda: A Mexican Pizza.

Why did Taco Bell stop Mexican Pizza?

But, regardless of its unwavering popularity, Taco Bell still made the decision to stop offering this item. According to a press release published on Taco’s Bell website, the decision was made in light of Taco Bell’s commitment to become a more eco-friendly establishment.

Does Taco Bell make Mexican Pizza?

You read that right—Mexican Pizza is back!

That’s exactly what happened with the Taco Bell Mexican Pizza. This cult-favorite creation (ground beef and refried beans sandwiched between two crispy tortillas, then topped with melted cheese and tomatoes) which was wiped from menus back in 2020.

Why did Taco Bell get rid of green sauce?

Lack of demand. It is the only reason any restaurant removes something from the menu.

Are Mexican pizzas coming back?

TACO Bell is bringing back the crowd-favorite menu item, the Mexican pizza. The fast-food chain will be bringing back the popular pizza after it was scrapped from the menu in November 2021.

How do you fry tortillas?

In a large skillet over medium-high heat, add about ½ inch vegetable oil and heat to 350 degrees. Add one tortilla to the skillet and cook until it is blistering but still soft, 10 to 15 seconds. Using tongs, turn tortilla over and then immediately fold to form a taco shell.

Is Mexican pizza real?

Tyaluda, the Authentic Mexican Pizza

But Mexicans were ahead of the Italians in the creation of pizza – or more appropriately, the true Mexican pizza. Known as tlayuda, it’s a traditional Oaxacan dish with a huge corn tortilla as a base. The corn tortilla can be baked, cooked on a griddle or fried.

Can you use Mexican cheese on pizza?

Yes, you can put Mexican Queso cheese on a pizza, but only if you also put avocado, helepeño pepper, and some dark chocolate.

Can you fry flour tortillas?

Pour 1/4 to 1/2 inch oil in a heavy 10-inch skillet; bring oil to 360 degrees F (182 degrees C) over medium-high heat, about 8 minutes. Working in batches, gently arrange tortillas in the hot oil using a slotted spoon; cook, frequently turning tortillas with the slotted spoon, until golden brown, 2 to 3 minutes.

What is a CrunchTada?

Queso Beef CrunchTada®

A thick, wavy, crunchy corn shell layered with slow-cooked beans made from scratch, seasoned beef, signature creamy Queso Blanco, freshly grated cheddar cheese, and topped with fresh diced tomatoes.

Why did Taco Bell get rid of the Chihuahua?

Other reports say the use of the dog was discontinued because it failed to increase Taco Bell’s revenue stream in spite of the dog’s popularity. In 2003, Taco Bell lost a lawsuit by two Michigan men, who had pitched the concept of the Chihuahua to Taco Bell in 1996 at a Licensing Show in NYC.

Why did Taco Bell get rid of the 7 layer burrito?

Taco Bell discontinued this recipe on August 13, 2020, in an effort to streamline the menu to make ordering faster and easier during the COVID-19 pandemic that had emerged by that time. The recipe can, however, be manually recreated by customizing an existing menu item, the ‘Cheesy Bean and Rice Burrito’.

How to make gourmet pizza at home?

Prepare your oven – Place a rack in the lower third of oven.

Prepare your pizza sauce (if making your own) – Take a minute to mix up your pizza sauce and set aside,so it is ready when you assemble

Divide and Rest the Dough – Use a bowl scraper to scrape the dough from the bowl and onto a well-floured surface.

What is the best homemade pizza recipe?

cup tomato sauce 1 ⁄ 4 teaspoon oregano 1 pinch pepper 3 ⁄ 4 cup shredded mozzarella cheese DIRECTIONS Preheat oven to 450°F. Grease a 12 inch pan. Dissolve yeast in a large mixing bowl with water. Stir in sugar, salt, and oil. Add flour and beat with a wooden spoon. On a lightly floured surface, such as wax paper, knead dough until smooth. More ›

How to make homemade copy cat Taco Bell Mexican pizza?

Preheat oven to 400 degrees F.

Brown the ground beef in a large skillet.

In a separate large skillet,heat the vegetable oil over medium heat.

Heat up the refried beans in the microwave.

Then lay 4 of the tortillas on a baking sheet.

Top with a layer of the refried beans and then the ground beef.

Then place the other tortilla on top.

Mexican Pizza Recipe

As an Amazon associate, as well as an affiliate with other businesses, I receive money when people make purchases via me.In this entertaining Mexican Pizza, a layer of refried beans and spicy ground beef are layered between two flour tortillas, and the whole thing is topped with salsa, shredded cheese and chopped jalapenos, green onions, and tomatoes.then cooked until hot, melty, and gooey deliciousness is achieved.When I first started writing in 2008, this was one of the very first recipes I shared with you.

A knockoff of the Mexican Pizza served at Bajio Mexican Grill, this dish is a cinch to make.It’s also a popular dish on the website All Recipes.I’ve changed the recipe to better fit the way I like to make it and updated the text with new photos.

Thanks for reading!The original recipe called for two pie plates, but I’ve found that putting them on a baking tray is much more convenient for me.When baking, I like to line my baking sheets with either a Silpat, parchment paper, or tin foil to make cleanup a snap.The recipe calls for an entire can of refried beans, which results in a wonderful thick coating of refried beans.If you’re not a great fan of beans, you may cut the recipe in half, but be sure to include some beans because they serve as a type of glue that keeps everything together.

I used black refried beans, but you may use any type of refried beans you choose.Easy to cook using items I generally have on hand, these Mexican pizzas are a great meal for a crowd.It’s a hearty lunch or dinner that will fill you up.The original recipe states that it serves 2 to 4 people, however I’ve increased the serving size to 4 – 8 people because one slice is more than enough for me.

My spouse ate two pieces of pizza, but I can’t imagine being able to consume an entire pizza by yourself.Although, if my teenage sons had been still wrestling, they might have been able to take out an entire opponent.Please let me know your thoughts.

Ingredients

• 2 cups diced onion, 2 cloves minced garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon black pepper, 1/2 teaspoon salt, dash cayenne pepper, 1 (16-ounce) can refried beans, 4 (10-inch) flour tortillas, 1/2 cup salsa, 2 cups shredded Mexican cheese blend, 2 green onions chopped, 8 grape tomatoes diced, 1 (16-ounce) can refried beans, 4 (10-inch) flour tortillas, 1/2 cup salsa, 2 cups shredded Mexican cheese
• 1/4 cup coarsely chopped jalapeño peppers
• 1/4 cup sour cream (optional)
• 1/4 cup shredded cheddar cheese

Instructions

1. 350 degrees Fahrenheit is the recommended temperature for the oven. Spray non-stick cooking spray onto a baking sheet with a rim and line with parchment paper, Silpat, or aluminum foil.
2. A big skillet with medium-high heat should be used to sear the meat and sauté the onion and garlic until the steak is browned and the onion is soft. Grease should be drained. Combine the chili powder, cumin, salt, pepper, and cayenne pepper in a large mixing bowl.
3. Stack two tortillas on a baking sheet and top with a layer of refried beans. Bake for 20 minutes. Spread half of the seasoned ground beef over each tortilla, then top with a second tortilla to form a sandwich.
4. 10 minutes in the oven. Bake for 15 minutes, then remove baking sheet from oven.
5. Distribute salsa over the top of each of the top tortilla stacks. Cheeses, tomatoes, green onions, and jalapenos are sprinkled on top.
6. Re-heat the pizzas in the oven for an additional 5 to 10 minutes, or until the cheese is completely melted. Removing the baking sheet from the oven and setting aside to cool briefly before slicing each one into four pieces

In order for us to receive money from connecting to Amazon.com and related sites, we have joined the Amazon Services LLC Associates Network, which is an affiliate advertising program.

Give Peace A Chance

Because we all know how much we like a well-placed karate chop, we can all agree that peace is the best policy, right?This is especially true given that the Mexican Pizza was formed in a peaceful environment.It goes without saying that the most obvious reason is that no one is injured.Another important and sometimes forgotten explanation for why peace and harmony prevail is that when people from various cultures get along, they begin to share recipes with one another.

It’s the equivalent of opening a brand new pack of baseball cards only to discover that you have some duplicates and that your neighbor has a card you want and you have a card he wants, all at the same time.As a result, you just exchange goods and services and, after that single encounter, you have essentially become friends.The Mexican Pizza, on the other hand, is a clear example of cultural camaraderie at work.

Two delectable cuisines, combined with a dash of tranquil participation, resulted in an even more delectable final result.There would be no Mexican Pizza if there were no peace.And who would want to live in a world where Mexican Pizza isn’t available?Warning: there is a spoiler ahead, but the answer is no one.It’s the same of asking someone if they want free money and receiving a negative response.

As you can see, this would never happen.For example, offering to give someone a lift to the airport during rush hour and having the person politely refuse the offer.In fairness, that was a poor example because, at rush hour, who would offer to transport someone to the airport?That is really insane.

The Mexican Pizza, on the other hand, is a delicious tranquility derived from the civilizations of Mexico and Italy, which is not insane.This wonderful hybrid of Mexican and Italian food is made possible by crisp pizza shells, refried beans, and a layer of seasoned beef for the ″crust,″ and pizza sauce, a three-cheese mix, and tomatoes for the topping.Only peace could have brought together such a disparate group of people.Gracias y Bien Venidos!

Isn’t the concept of solidarity enticing?We were of the same opinion.You best get back to work, all of you worldwide ambassadors who are currently reading this, because otherwise we will never be able to enjoy things like Baklavat Dogs or Sushi Cereal again.Hmmmm, that sounds delish…ish.

Vegetarian food items approved by the American Vegetarian Association are lacto-ovo, which means they may be consumed with dairy and eggs but not with animal byproducts.It is possible that we will use the same frying oil to produce menu items that may include meat.Ingredients from both vegetarian and animal sources are processed in the same manner, and cross contamination may occur, which may not be acceptable for some types of vegetarian diets.Taco Bell®, our workers, our franchisees, or the AVA are not responsible for any cross-contact that may occur between their locations.

Tlayuda: A Mexican Pizza

• Who among us has ever heard of a Tlayuda? It’s going to have a significant impact on your life. This delicious cuisine was just found during a 1900-mile road journey across the Southwestern region of the United States of America. It’s essentially a Mexican Pizza with a black bean puree, some form of meat, a variety of regional cheeses, shredded lettuce, and avocado as toppings. In addition, if your name is Gaby and you have an insane passion with guacamole, mash up those avocados and pile them on top of the dish! Tlayuda is a traditional dish from the Mexican state of Oaxaca. Apparently, these Tlayudas are a very popular snack in Oaxaca, but after preparing them a few times at home, I’ve come to the conclusion that they make a fantastic meal no matter where you live in the world! It’s simply a matter of having a few ingredients on hand and putting everything together quickly. Not to mention the fact that the possibilities with the Tlayuda are virtually limitless. If you don’t want to use shredded chicken, you may either use pork or beef. Alternatively, try combining different cheeses. Perhaps refried beans might be used as the foundation? (Despite the fact that traditionally, black beans are usually used) These Mexican Pizzas are now firmly on my summer entertaining menu, and I couldn’t be happier! Aida, Lillian, and I decided to make our own Tlayuda after enjoying one in San Antonio a few weeks earlier. And let me tell you, these are deeeeeeeelicious! Tlayuda: A Mexican Pizza topped with a black bean puree, shredded chicken, lettuce, regional cheese, and guacamole, and served with a side of guacamole. Preparation time: 10 minutes Preparation time: 25 minutes Time allotted: 35 minutes Dinner with a Course Mexican food is served. 4 boneless skinless chicken thighs
• 1 tsp cumin
• 1 tsp coriander
• 1 tbsp paprika
• 1 tsp chili flakes
• optional: 1 tsp cayenne pepper
• 4 chicken boneless skinless chicken thighs
• 1 tsp cumin
• 1 tsp coriander
• 4 chicken boneless skinless chicken thighs
• 4 chicken boneless skinless chicken thighs
• 4 chicken boneless skinless chicken
• 1/2 cup salsa
• 6 small corn tortillas
• 1 1/2 cup Re-fried Black Beans (see recipe below)
• 1/2 cup sour cream
• Half a cup queso fresco
• half a cup Oaxaca cheese (which is comparable to mozzarella)
• lettuce shredded
• Recipe for guacamole is provided below.

• In a slow cooker, combine the chicken thighs, cumin, coriander, paprika, chili flakes, cayenne, and salsa. Cook on low for 8 hours. Cook for 5-6 hours on high heat, covered with a lid, until the chicken can be easily shredded, depending on your preference. Remove the chicken from the pan and shred it with two forks
• Preheat the oven to 450 degrees Fahrenheit.
• Corn tortillas should be placed on a baking pan. Distribute some of the re-friended black beans on top of each tortilla in an even layer. Transfer the tortilla to the oven and bake for approximately 10 minutes, or until it is somewhat crunchy.

The Untold Truth Of Taco Bell’s Mexican Pizza

Shutterstock Can’t make up your mind whether to have tacos or pizza tonight?Taco Bell’s Mexican Pizza may have been the solution, but unless you want to try your hand at manufacturing a copycat version of it, you’re out of luck for the time being.Sadly for Taco Bell fans everywhere, the renowned pizza-taco combination will be removed from their menu in November 2020, along with a number of other popular items (via Thrillist).Mexican Pizza, which is fully customizable with all of Taco Bell’s sauces and add-ons at your disposal, has long been a crowd favorite, and at just four dollars for a double tostada layered, meat-loaded pizza, there’s no other option on the Taco Bell menu that will give you quite the same value for money.

Many people were taken aback when they learned that the Mexican Pizza had been discontinued, given how distinctive it was.Since its launch in 1985 (as documented on YouTube), the Mexican Pizza has stayed on the menu through every logo change, recipe update, and the introduction and discontinuation of special edition products.So, how did all of Taco Bell’s years of success result in the company discontinuing such a popular item apparently overnight?

Taco Bell’s Mexican Pizza wasn’t discontinued because of low sales

Shutterstock As seen by the outpouring of support on social media, Taco Bell’s Mexican Pizza was and continues to be one of the most popular menu items on the company’s menu.However, despite the fact that this item was consistently popular, Taco Bell took the choice to discontinue its availability.According to a press statement posted on Taco Bell’s website, the decision was taken in light of the company’s aim to being a more environmentally responsible restaurant in the future.An official press release states that just at Taco Bell’s United States locations, the packaging for the Mexican Pizza contributes to the production of more than seven million pounds of paperboard material every year.

These actions are completely in opposition to the restaurant’s purpose, which was modified in January 2020 to emphasize the need of ″making all consumer-facing packaging recyclable and biodegradable or reusable by 2025 globally″ (via Taco Bell).Although Taco Bell could have used this opportunity to make the Mexican Pizza’s packaging more environmentally friendly, they instead chose to discontinue it entirely, making room on the menu for other exciting new items as well as the possibility of an equally successful modern classic to take its place.

Taco Bell’s Mexican Pizza used to be called Pizzazz Pizza

As reported by the Orange County Register, Taco Bell initially released Mexican Pizza in 1985 under a different name: Pizzazz Pizza, which the company used for three years before it was rebranded.It wasn’t until 1988 that Taco Bell renamed their pizzazz pizza as Mexican Pizza, and despite the Mexican Pizza advertisement advertised it as ″a new addition to our menu,″ it appeared to be an exact replica of the pizzazz pizza that had been in the Pizzazz Pizza commercial just a few years before.Aside from the names, the only difference between the two was how they were promoted.In contrast to the pizzazz pizza, which was presented as more of a fun midnight snack, Mexican Pizza was all about the fresh, wholesome ingredients that combined the best elements of Mexican and Italian cuisine.

These ingredients included ground beef, tomatoes, green onions, black olives, and a two-cheese blend, among other things.Green onions and black olives were gradually taken out of the Mexican Pizza throughout the years, owing to a decision by Taco Bell to phase them out (via Reddit).Finally, refried beans were added in place of the original toppings, and the two-cheese blend was updated to a three-cheese blend.

Taco Bell’s Mexican Pizza led to a rise in South Asian American customers

Photograph by Joshua Blanchard/Getty Images If there was one specific population to which Mexican Pizza catered, it would be Italians, but according to The Takeout, it was Taco Bell’s South Asian American consumers who were the most enthusiastic about the classic menu item in the first place.The reason for this is that Mexican Pizza may be either vegetarian or halal-friendly according to your preferences.Taco Bell’s Mexican Pizza had been on the menu for decades, and it was actually quite tasty.While other fast food restaurants have only recently begun offering plant-based options on their menus, most notably the Impossible Whopper in 2019, Taco Bell’s Mexican Pizza had been on the menu for decades.

According to a previous client, ″we used to go after mosque a lot on Fridays because it was the only place that stayed open until 10 p.m..″ ″If individuals wanted to stick to halal eating, they could purchase a McDonald’s Filet-O-Fish or a vegetarian Mexican Pizza at the restaurant.Taco Bell was usually the winner.″ According to the change.org petition, Mexican Pizza is not only a popular cuisine among many consumers, but it is also a convenient alternative for South Asian customers who have limited access to other fast food options.

Taco Bell hinted that the Mexican Pizza could make a comeback

Getty Images/Bloomberg News There’s a significant likelihood that Mexican Pizza will return to the Taco Bell menu in the near future, despite the fact that the change.org petition hasn’t yet reached its 200,000-signature target.In response to consumer concerns, Taco Bell restored potatoes back to their menu only four months after opting to eliminate their use.This is a hopeful sign (via Insider).Even more encouraging is what Taco Bell Officer of Global Chief Food Innovation Liz Matthews told Insider about the company’s food innovation efforts.

With regards to the possibility of a Mexican Pizza revival, Matthews stated, ″There’s always a chance.″ ″We are continuously listening to what our consumers have to say.As a result, I would not rule out the possibility.″ Matthews did not provide a timeline for when the Mexican Pizza would be brought back, but given that the primary reason for its suspension was the use of less-than-environmentally friendly packaging, it is possible that it will be brought back whenever (or if) Taco Bell decides to redesign it.Clearly, there’s cause to be optimistic — not to mention the fact that the Taco Bell menu includes a lengthy description of Mexican Pizza, which goes as follows: ″Who would want to live in a world where Mexican Pizza is no longer available?

Warning: there is a spoiler ahead, but the answer is no one.As you can see, this would never happen.″

Del Taco launched its own version of Mexican Pizza after Taco Bell’s was discontinued

Del Taco took full advantage of the upset over the termination of Mexican Pizza by adding its own to its permanent menu in April 2021, which is known as the Crunchtada (via Eat This, Not That).Even though comparable versions of the Crunchtada have been available on the Del Taco menu since 2013, the fast food company has modified the recipe to make it more pizza-like and is pushing it as a superior option to the one previously available from Taco Bell.The Del Taco company explained the situation in a statement published on Eat This, Not That.″More than a year ago, a certain tostada-like menu item, described as a Mexican Pizza, was removed from a major Mexican fast-food chain, and fans took to social media and other online platforms en masse to air their grievances,″ the statement read.

Despite the fact that Del Taco did not specifically mention its competitor by name in any of their promotions, it is clear that the company is more than willing to serve the customers that Taco Bell may have lost.The company has even established a dedicated hotline where customers can call to receive a Crunchtada coupon code.Taco Bell has long been the only location to obtain Mexican Pizzas, but with Del Taco taking over, it’s possible that Mexican Pizza’s chapter in Taco Bell history may come to an end as a result of the acquisition.

Customers can only hope that it will make a comeback in the (near) future.

Taco Bell Just Announced the Official Date When the Mexican Pizza Returns and I’m So Excited

As long as you keep up with the latest Taco Bell menu news, you’ll know that there are constantly new products being added to the menu, frequently replacing those that have outlived their welcome.However, every now and again, a classic gets changed, causing consternation among long-time clients.In the case of the Taco Bell Mexican Pizza, this is exactly what happened.This cult-loved dish (ground beef and refried beans sandwiched between two crispy tortillas, then topped with melted cheese and tomatoes) was removed off menus in 2020 after being a fan favorite for years.

Since then, there has been a widespread outrage on social media, as well as a petition on Change.org, calling for the return of the cherished dinner.The good news is that Taco Bell’s Mexican Pizza will be returning in the near future.

What Happened to the Mexican Pizza?

Taco Bell announced in November 2020 that it will be discontinuing its Mexican Pizza menu item altogether.This was not a piece of news to be taken lightly.Customers were heartbroken when the menu mainstay was no longer available.It had been on the menu since 1985, when it was initially released as Pizzazz Pizza, and they were understandably upset.

As a result, people resorted to social media to express their frustrations, and a Change.org petition was finally created to ensure that the Mexican Pizza remained on the Taco Bell menu.We bid farewell to the Mexican Pizza despite the efforts of the passionate fan base, which collected more than 170,000 signatures on the petition.However, this is going to change.

But It’s Finally Coming Back at Taco Bell

Or it will be in the near future!According to fast-food influencer @markie devo on Instagram, we can anticipate the Taco Bell Mexican Pizza to return sometime this summer, most likely around May.Until then, we’ll try to fulfill any Taco Bell cravings with our second-string choices, such as the Beefy Potato Rito and the Pineapple Whip Freeze, which we’re looking forward to.We might even attempt to make a handmade Mexican pizza from scratch.

We Can’t Stop Eating These Taco Bell Copycat Recipes

Inspired By: Cheesy Bean and Rice Burrito

Quick and easy to make, these meaty and zesty burritos are sure to please. Jennifer Hardison, of Maitland, Florida, sent in this message:

Inspired By: Nacho Fries

Make no mistake about it: you will not be able to wipe your fingers after diving into these cheese fries! Serve your fries with some of our homemade taco seasoning for a more authentic copycat experience.

Inspired By: Dressed Egg Taco

This is a pretty simple and delicious breakfast recipe. It has been a hallmark of our mornings spent together as a family throughout the years. —Jo Ferguson from Arnold, Missouri

Inspired By: Cheese Quesadilla

We use these quesadillas as chili dippers, or we stuff them with salsa and sour cream for a delicious appetizer. Terri Keeney from Greeley, Colorado, contributed to this article.

Inspired By: Chicken Burrito

With this scrumptious chicken burrito recipe, you can prepare two casseroles at once, so you can eat one today and freeze the other for a hectic weekday. They’re great to keep on hand for last-minute dinners or to bring to potluck gatherings. —Sonya Nightingale, a resident of Burley, Idaho

Inspired By: Guacamole Side

When you’re eating anything hot, there’s nothing better than a freshly produced guacamole. It takes only a few minutes to put together and is effective at swiftly cooling down anything that is excessively hot. Janet Hallford, of North Richland Hills, Texas.

Inspired By: Spicy Tostada

Making one of our family’s favorite recipes is simple and requires only a few simple items. It’s very simple to make a second one for company! — Susan Brown of Kansas City, Kansas, submitted this entry.

Inspired By: Fiesta Taco Salad

This dish was found in an old school cookbook, and I’ve brought it to a number of potlucks over the years. In a glass bowl, the layers are very attractive. Sandy Fynaardt of New Sharon, Iowa, contributed to this article.

Inspired By: Grande Scrambler

Breakfast burritos, anyone? After all, why not? These spicy tiny handfuls will wake up your taste senses and get you out of bed in the morning with a grin on your face. Furthermore, you may prepare and store them ahead of time, then simply reheat them in the microwave for a fast dinner. The author, Linda Wells of St. Mary’s, Georgia

Inspired By: Chicken Soft Taco

These tacos are a hit with my family.Fortunately, because the chicken filling cooks in the slow cooker, it is simple to assemble the meal the night before I leave for work.At the end of the day, all I have to do is roll it up in a soft taco shell with the rest of the ingredients and supper is ready in seconds.Aside from that, the chicken makes an excellent salad topper.

Cheryl Newendorp of Pella, Iowa, sent in this message.

Inspired By: Nacho Cheese Sauce

Having this spicy dip on hand is perfect for any get-together and allows me to spend more time interacting with my guests. When my husband and I go to gatherings, it is always requested that I bring it with me. — Sally Hull lives in the Florida town of Homestead.

Inspired By: Chalupa Supreme

Instead of deep-frying the chalupas, I baked them with the filling on top, which was a quick and easy option. The following is written by Magdalena Flores of Abilene, Texas:

Inspired By: Grilled Breakfast Burrito

Put one of these frozen burritos in the microwave for a few seconds and you’ll be satisfied for the rest of the morning. This is my family’s favorite combination, however I occasionally substitute morning sausage for the bacon in this dish. —Audra Niederman, of Aberdeen, South Dakota, says

Inspired By: Grilled Steak Soft Tacos

These basic fajitas are elevated by the addition of zesty salsa and tender pieces of beef. Reba Baird (Salt Lake City, Utah) writes:

Inspired By: Chicken Quesadilla

This tasty main dish uses leftover chicken and gives it a Mexican flavor thanks to the use of cumin. The chicken quesadilla dish has an amazing appearance and flavor, and it needs minimal preparation time. — Linda Wetzel of Woodland Park, Colorado, submitted this entry.

Inspired By: Combo Burrito

Burritos are one of my favorite foods, but because prepackaged burritos are so heavy in salt, I came up with this recipe. Having them on hand for quick meals or late-night snacks is a great idea—I’ve even had them for breakfast on occasion. — Laura Winemiller of Delta, Pennsylvania, is a writer.

Inspired By: Nachos Supreme

My mother got me a charity cookbook, and this is the dish that I’ve used the most often from it. My entire family has agreed to participate. Toppings to consider include sour cream, tomatoes, jalapenos, and red onion. Mrs. Judy Hughes of Waverly, Kansas, sent this message:

Inspired By: Cheesy Potato Burrito

I have a kid who resides in Mexico, so we don’t get to visit him as much as we would like. Every time I prepare these burritos, it feels like he is right there at the table with us, taking a bite of each one. California’s Marina Castle is located in Canyon Country.

Inspired By: Crunchy Taco

Using cupboard materials to create a taco seasoning from scratch, ground beef is given a flavor boost that transforms Tuesday night into a fiesta. Dinner is ready when you finish with your favorite toppings! —Rebecca Levesque of St. George, New Brunswick, Canada

Inspired By: XXL Grilled Stuffed Burrito

This is a recipe that I can whip up in a jiffy after a long day at the office. The recipe came about entirely by chance: I just started slapping stuff together and before I knew it, I had a winner! Everyone who has tried these burritos has taken the recipe home with them. Amanda Alford of Hopedale, Illinois sent this message:

When is Taco Bell bringing back the Mexican pizza?

TACO PIZZA
• 17:46 ET, Jan 6 2022
• Updated: 17:46 ET, Jan 6 2022

The Mexican pizza, a long-time customer favorite, is returning to TACO Bell’s menu this year. The beloved pizza will be brought back to the menu by the fast-food chain after it was removed from the menu in November 2021.

When is Taco Bell bringing back the Mexican pizza?

Customers may look forward to the return of Taco Bell’s Mexican pizza, which will be available in April or May of this year, according to the company.The Mexican pizza, which consists of meat and refried beans sandwiched between two pizza-styled shells, has redefined what may be expected from a pizza.A three-cheese mix, chopped tomatoes, and pizza sauce are spread over the top shell of the pizza.In addition, according to Living Más, there are reports that there will be a variety of new and enhanced variants of the pizza to pick from, including a ″double cheesy″ version, a hot chorizo version, and another with bacon and ranch influences.

According to the Taco Bell website, the Mexican pizza comprises a total of 530 calories and is available for purchase for $3.89.

Why did Taco Bell get rid of the Mexican pizza?

In 2020, ABC7 reported on the reasons for Taco Bell’s decision to discontinue the Mexican pizza.According to reports, the decision was made in an effort to be more ecologically sensitive in general.″Getting rid of the Mexican Pizza, for example, is part of the company’s effort to being environmentally responsible because the packaging for the item accounts for more than 7 million pounds of paperboard every year.″ In the same year, the fast food restaurant made a number of additional adjustments to their menu, including replacing their pico de gallo with chopped tomatoes and deleting their shredded chicken entirely.

How are customers responding?

Many Taco Bell devotees turned to social networking sites such as Twitter to profess their affection for the Mexican-inspired pizza chain.One person expresses fondness for the pizza since it reminds him of his childhood.″You may pretend that Taco Bell’s Mexican Pizza wasn’t the most dependable part of our upbringing, but I was there to see it all.I’m not sure what happened, but I remember.

I’ve never been let down by anything.Every time, it hit me in the face ″They penned a letter.Other users responded positively to the tweet, which earned over 2,000 likes.

How to Fry Tortillas

Learn how to cook corn or flour tortillas into taco shells, chips, or flat tostadas by folding them in half and frying them in hot oil.This basic shallow-frying technique only requires a little oil and a pan, and it’s ready in minutes.I assure you that you won’t need a deep fryer!Just in case you want to bake your taco shells and tortilla chips in the oven, I’ve included a method for doing so as well.

That indicates you’ve fully exhausted your list of justifications for not crunching.

How to fry crispy taco shells:

1. Pour about 1/2 inch of oil into the pan and place the skillet on a medium-high or high heat setting on the stove. Before adding a tortilla, check to see if the oil is heated enough (350 to 365 degrees Fahrenheit). The tortillas will absorb an excessive amount of oil if the oil is too cold.
2. While the oil is heated, prepare a baking sheet by lining it with paper towels and placing a wire rack over it. Placing the baking sheet in the oven and bringing the temperature up to 200 degrees will help. In this case, you’ll be using it as a warming station for the taco shells while you’re working.
3. As soon as the oil is heated, put one tortilla into the pan using tongs. Repeat with the remaining tortillas. It should start sizzling right away. Cook each tortilla for approximately 10 to 15 seconds on each side.
4. Turn it over and fold the shell in half, holding it in place with tongs until it is crispy, about 15 seconds more. Repeat with the other side. Then, while the tortilla is still hot from the oil, remove it from the pan and sprinkle it with salt. Keep the fried shells warm and crispy until dinnertime by placing them on a wire rack in a low oven.

There is no need to fold the tortillas while creating tostadas; simply keep them flat and turn them over to cook the other side until they are crisp and golden-brown.

How to make crispy taco shells in the oven:

You don’t want to get your hands dirty? Simply bake it in the oven. You’ll be served taco shells with a flat bottom, which is a little unique, but it makes it easier to stuff them with the crucial ingredients.

1. To begin, preheat the oven to 375 degrees
2. after that, you may need to make the tortillas a bit more flexible to accommodate the filling. When you’re working with numerous tortillas at a time, wrap them in a slightly moist paper towel and microwave until steamed, which should only take 20 to 30 seconds.
3. After that, lay the tortillas out on a clean work area and lightly coat both sides with oil to prevent sticking. Next, carefully wrap each tortilla over two bars of the oven rack, overlapping them if necessary. (The fact that they are made of two bars gives them their form.)
4. Bake for 7 to 10 minutes, or until the potatoes are crispy. Serve as soon as possible

How to make homemade tortilla chips:

I go into more detail about this in my piece on Homemade Tortilla Chips, but here are the fundamentals.For chips, I prefer Mission brand’s extra thin-style corn tortillas, which are available in a variety of sizes.They’re the crispiest and most similar to the chips you’d get from a restaurant!However, you can also use this technique to make your favorite corn or flour tortillas if you like.

Placing a stack of new tortillas on a clean work surface and cutting the stack into triangles (similar to how you would cut a pizza) with an extremely sharp knife is how you produce the chips.Each tortilla should yield around 6 chips.

To fry tortilla chips:

1. To begin, heat 14 to 12 inches of oil in a pan or Dutch oven (or you may use a deep fryer) over medium heat until hot.
2. When the oil reaches 350 degrees, add a few chips at a time and heat until they are golden brown. Caution should be exercised in overcrowding the pot.
3. Just a few minutes in the oil until the chips are beginning to become light brown, then take them from the oil and place them on a sheet of paper towels to drain
4. While the chicken is still warm, season with salt or other seasonings. An extra squeeze of lime juice is also a wonderful touch.

To make oven-baked tortilla chips:

1. Before you cut the tortillas, gently spray both sides with oil to prevent them from sticking together. Once they’ve been stacked, cut them into chip-sized pieces (approximately 6 chips per tortilla).
2. The oven should be preheated to 375°F. Distribute the chips on a baking sheet, sprinkle with salt, and bake for approximately 6 minutes, then flip them over and bake for another 6 to 10 minutes, or until the chips are gently browned.
3. Keep them in for a little longer if they’re still chewy, but keep an eye on them! They cook more quickly than you may expect

Recipe tips and variations:

• Corn oil is the greatest frying oil for corn tortillas, and it is the ideal choice for frying corn tortillas. Additionally, basic vegetable oil, peanut oil, soybean oil, safflower oil, and sunflower seed oil can be substituted for the olive oil. You want an oil with a neutral taste and a high smoke point
• make sure the oil is heated enough before using it. To correctly monitor the temperature of the oil, a thermometer should be used. If you don’t have a funnel, moisten the tip of your finger with water and drip just one drop of water into the oil to simulate a funnel. If it sputters and crackles, the oil is ready
• nonetheless, it should not be overheated. Cooking with oil may be a difficult task. If the oil starts to smoke, you’ve crossed the point and should let the oil to cool down a little before continuing. Don’t overcrowd the pot. A large number of chips or tortillas in the oil causes the oil to cool and hinders the chips or tortillas from becoming really crispy. It is preferable to work gently rather than quickly
• you may add extra oil as you go. It is possible that you will need to add extra oil depending on how many tortillas you are making. Simply reheat the oil before adding extra tortillas
• paper towels are your best friend in this situation. Paper towels are excellent at soaking up excess oil (and calories), so feel free to use them whenever possible. When I’m making chips, I’ll stack them between batches of cooked chips as I’m working on the batch. Are you not a fan of paper towels? Specifically in case this happens again, I keep a stack of clean washcloths in my kitchen just for occasions like these. After you’ve used them, wash them.
• Seasonings such as salt and pepper are used.
• When the tortillas are crispy, season them with salt and pepper while they are still warm. Alternatively, you can use coarse salt or any other seasoning you choose. A sprinkling of chili seasoning, a squeeze of lime juice, or even a coating of homemade fajita seasoning might be added to the dish.
• Shelf life: Use what you create straight away, or otherwise all of your hard work will turn to chewy goo (humidity causes the chewiness). You may store them in a paper bag that has been folded over and left out at room temperature for a couple of days. You may reheat leftovers in the oven to crisp them up once more.

Great dip and salsa recipes:

• Guacamole
• Chipotle’s hot salsa
• Chipotle’s tomatillo salsa
• Chipotle’s corn salsa
• Cowboy Caviar
• Chipotle’s hot salsa
• guacamole
• guacamole

How to Fry Tortillas

• Find out how to fry. Taco shells, chips, or flat tostadas can be made from corn or flour tortillas folded in half. This basic shallow-frying technique only requires a little oil and a pan, and it’s ready in minutes. Preparation time: 55 minutes Time allotted: 55 minutes Four-Course Appetizer, Main Course, and Dessert Mexican food is served. 66 calories
• corn oil or vegetable oil
• 8 (8-inch) corn tortillas
• corn oil or vegetable oil

• Preheat the oven to 200 degrees Fahrenheit. Set a wire rack over a rimmed baking sheet coated with aluminum foil to make cleaning easier.
• Using a big skillet, heat around 12 inch vegetable oil over medium-high heat until it reaches 350 degrees. Cook one tortilla in the skillet until it is blistered but still soft, 10 to 15 seconds. Repeat with the remaining tortillas. Turn the tortilla over with tongs and quickly fold it to make a taco shell
• after the tortilla is retaining its shape, continue to turn until crisp and golden all over, 15 to 30 seconds longer. Transfer to a wire rack and place in the oven to keep warm while you repeat the process with the remaining tortillas.

1. Corn oil is the greatest frying oil for corn tortillas, and it is the ideal choice for frying corn tortillas. Additionally, basic vegetable oil, peanut oil, soybean oil, safflower oil, and sunflower seed oil can be substituted for the olive oil. You want an oil with a neutral taste and a high smoke point
2. make sure the oil is heated enough before using it. To correctly monitor the temperature of the oil, a thermometer should be used. If you don’t have a funnel, moisten the tip of your finger with water and drip just one drop of water into the oil to simulate a funnel. If it sputters and crackles, the oil is ready
3. nonetheless, it should not be overheated. Cooking with oil may be a difficult task. If the oil starts to smoke, you’ve crossed the point and should let the oil to cool down a little before continuing. Don’t overcrowd the pot. A large number of chips or tortillas in the oil causes the oil to cool and hinders the chips or tortillas from becoming really crispy. It is preferable to work gently rather than quickly
4. you may add extra oil as you go. It is possible that you will need to add extra oil depending on how many tortillas you are making. Simply reheat the oil before adding extra tortillas
5. paper towels are your best friend in this situation. Paper towels are excellent at soaking up excess oil (and calories), so feel free to use them whenever possible. When I’m making chips, I’ll stack them between batches of cooked chips as I’m working on the batch. Are you not a fan of paper towels? Specifically in case this happens again, I keep a stack of clean washcloths in my kitchen just for occasions like these. After you’ve used them, wash them.
6. Seasonings such as salt and pepper are used.
7. When the tortillas are crispy, season them with salt and pepper while they are still warm. Alternatively, you can use coarse salt or any other seasoning you choose. A sprinkling of chili seasoning, a squeeze of lime juice, or even a coating of homemade fajita seasoning might be added to the dish.
8. Shelf life: Use what you create straight away, or otherwise all of your hard work will turn to chewy goo (humidity causes the chewiness). You may store them in a paper bag that has been folded over and left out at room temperature for a couple of days. You may reheat leftovers in the oven to crisp them up once more.

Calories: 66 calories per serving 1 gram of carbohydrates 1 gram of protein 7 g of fat 1 gram of saturated fat 1 gram of trans fat Sodium: 1 milligram Potassium: 4 milligrams 1 gram of fiber 1 gram of sugar 1 IU of vitamin A Calcium: 2 milligrams 1 milligram of iron I’m the Executive Chef of Culinary Hill and the director of the Culinary Test Kitchen.Every recipe has been created, tested, and approved specifically for you.

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There’s Mexican Pizza and Then There’s Pizza a la Mexico

The mobility and adaptability of food are what make it so appealing.Take, for example, pizza, the archetypal Italian dish that has evolved through time in response to the food cultures of the many countries where it has been introduced.Pizza has been ″Mexicanized,″ so to speak, by adding traditional Mexican toppings to the mix.But did you know that there’s also a traditional Mexican pizza on the menu as well?

The first step is to provide a quick history lesson on the relationship between Italy and Mexico in terms of pizza.Italians are well aware that pizza originated in Italy, but it would not have happened if it hadn’t been for the people of Mexico who brought it about.In 1519, the Spanish adventurer Hernando Cortez returned from Mexico with a cargo of tomatoes.

Europeans, on the other hand, were skeptical of tomatoes and even believed them to be deadly in some cases.For more than a century, they failed to see the potential of tomatoes.But, once they did, they discovered that tomatoes were the ideal topping for focaccia, and so, pizza was created.

Tyaluda, the Authentic Mexican Pizza 

Mexicans, on the other hand, were ahead of the Italians in the development of pizza – or, to be more precise, the authentic Mexican pizza.This classic Oaxacan delicacy, called tlayuda, is served atop a large maize tortilla, which serves as the basis.In addition to baking and griddling, the corn tortilla can also be fried.A variety of toppings are then placed on top of the baked corn tortilla.

Traditionally, the hog fat (known as asiento) and mashed beans are served first, followed by cheeses such as Oaxaca cheese and queso fresco.Along with the shredded lettuce, there may also be shredded bits of pig, beef, or chicken.It’s finished with a drizzle of fire-roasted chile sauce, which adds a nice touch.

Did we mention that, in contrast to many American pizzas, all Oaxacan pizzas are prepared from scratch?They are even made with traditional equipment, such as huge stones for grinding the beans and heating the corn tortillas, which are utilized in their preparation and are still used today.

Modern Pizza, a la Mexico 

A variation on the American classic, pizza is popular in Mexico, albeit variations are made to cater for the country’s unique cuisine culture.There are also eateries that specialize on Mexican pizza and give their own distinct take on the dish.Taco Bell, for example, is a fast food restaurant.Mexican pizza, a full and savory meal comprised of two tortillas loaded with shredded beef and refried beans and topped with cheese and tomatoes, is available at the Tex-Mex restaurant chain La Cocina.

You have complete freedom to design it whatever you wish.There are also various other types of Mexicanized pizza to choose from.The toppings are characteristic of Mexican cuisine, including chiles, avocado, and jalapenos, which are combined with mozzarella cheese and marinara sauce to create a delicious dish.

7-Layer Burrito

The 7-Layer Burrito was a big, vegetarian burrito wrapped in a flour tortilla and packed with tomatoes, re-fried beans, seasoned rice, three-cheese mix, low-fat sour cream, guacamole, and lettuce, among other things.Taco Bell consumers in the United States first had access to the burrito in 1993, when it was launched for vegetarians.It was influenced by the ″seven-layer dip,″ which had become a famous Tex-Mex staple in the 1980s and was the inspiration for this dish.Initially, 99 cents ($0.99) per item was the introductory pricing at the majority of sites.

Taco Bell discontinued this dish on August 13, 2020, as part of a larger attempt to simplify the menu in order to make ordering faster and easier amid the COVID-19 pandemic that had already erupted at the time of the discontinuation.Although the recipe cannot be manually replicated, it may be done manually by altering an existing menu item, the ″Cheesy Bean and Rice Burrito.″ To order a burrito that has the same ingredients as the original seven-layer burrito, complete the procedures outlined below:

1. To personalize your burrito, choose ″Cheesy Bean and Rice Burrito.″
2. Choose the ″Fresco″ style (which eliminates the Jalapeo and Cheese sauces, but leaves the ″Beans″ and ″Seasoning Rice″)
4. ″3 Cheese Blend,″ ″Lettuce,″ ″Tomatoes,″ ″Guacamole,″ and ″Reduced Fat Sour Cream″ should all be reinstated

Copycat Taco Bell Mexican Pizza

Taco Bell’s Mexican Pizza is a knockoff of the popular fast-food chain. Fried tortillas, refried beans, seasoned ground beef, enchilada sauce, and ooey, gooey cheese are the ingredients for this dish.

A PERFECTLY DELICIOUS COPYCAT RECIPE

When my husband and I were stationed in England some years ago, I found myself yearning for some of my favorite dishes from back home.Even if I couldn’t get my hands on them in England, I would try to make them myself.A good example of this was Taco Bell’s Mexican Pizza.Despite the fact that this recipe is quite similar to my EASY LAYERED TACO BAKE, I do not use refried beans in that recipe and the tortillas in that recipe are not fried.

MEXICAN PIZZA IS ACTUALLY.AMERICAN?

This is entirely a product of the United States.It’s one of those meals that Taco Bell developed specifically for the American market.Obviously, nothing Taco Bell creates is really Mexican, but we adore it nevertheless.Anyway, while I was in England, I set out to create my own version of the game.

And that’s the end of it!I’m still making it now, and I have to admit that I enjoy it since I can create it as large or as little as I choose.Personal serving sizes are available.

or enough to feed a large group

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• Ground beef, taco seasoning (or make your own! ), water, refried beans, enchilada sauce, shredded Mexican cheese blend, flour tortillas, vegetable oil

HOW TO MAKE TACO BELL MEXICAN PIZZA:

Preheat the oven to 400 degrees Fahrenheit.Ground beef should be browned and crumbled in a large pan.Excess grease should be drained.Re-add the steak to the skillet and heat through.

Stir in the taco seasoning packet and the water until everything is well-combined.Bring to a boil, then lower the heat and simmer until the sauce has thickened somewhat.Heat the oil in a large skillet over medium heat until shimmering.

Cook the tortillas (one at a time) for 3-4 minutes, turning regularly, until they are crisp.Then repeat the process with the remaining tortillas.Make a mental note to put it away.In the meantime, cook the refried beans in a microwave-safe dish until hot.This will make it much simpler to distribute the mixture over the tortilla shell.

Prepare each tortilla by spreading a liberal layer of refried beans on it.After that, add seasoned ground meat on top.Place another tortilla on top of the first.Spread roughly two teaspoons of the enchilada sauce on top of the enchiladas.

Then sprinkle some shredded cheese on top of the sauce to finish it off.Continue putting together the rest of the Mexican-style pizzas.Placing the pizzas on a big nonstick baking sheet and baking for 8-10 minutes, or until the cheese has melted, is recommended.Toss with your favorite toppings and enjoy!

CRAVING MORE RECIPES? GIVE THESE A TRY!

For the pizzas:

• 2 cups shredded Mexican cheese blend
• 1 pound ground beef
• 1 packet taco seasoning
• 34 cup water
• 1 cup vegetable oil
• 8 flour tortillas (taco size)
• 15 ounce can black beans
• 10 ounce can enchilada sauce
• 1 pound ground beef
• 1 packet taco seasoning

Toppings:

• Chopped tomatoes
• sliced green onions
• sliced green onions
• diced olives
• diced green onions

• Preheat the oven to 400 degrees Fahrenheit. Brown and crumble the ground beef in a large pan over medium-high heat.
• Excess grease should be drained.
• Return the cooked meat to the skillet and add the taco seasoning package and water, stirring constantly. Bring to a boil, then decrease heat and simmer until the sauce has thickened, about 15 minutes.
• Heat the oil in a large skillet over medium heat until shimmering. Cook the tortillas (one at a time) for 3-4 minutes, turning regularly, until they are crisp. Then repeat the process with the remaining tortillas. Set aside
• in the meantime, cook the refried beans in a microwave-safe dish until hot. It will be simpler to distribute the beans onto the tortilla shells if you do this first.
• Prepare each tortilla by spreading a liberal layer of refried beans on it. Once the ground beef has been added, place another tortilla on top to complete the dish. Spread roughly two teaspoons of the enchilada sauce on top of the enchiladas. Then sprinkle some shredded cheese on top of the sauce to finish it off. Continue putting together the rest of the pizzas.
• Placing the pizzas on a big nonstick baking sheet and baking for 8-10 minutes, or until the cheese has melted, is recommended. Toss with your favorite toppings before serving.

483 calories |34 grams of carbohydrates |27 grams of protein |24 grams of fat |

9 grams of saturated fat |80 milligrams of cholesterol |1751 milligrams of sodium |

352 milligrams of potassium |6 grams of fiber |9 grams of sugar Notice Regarding Nutrition The original publication date was November 2011.February 2020: This article has been updated and reposted.Like the majority of you, I’m an ordinary home chef who does all in my power to put a decent meal on the table for my family.

I like to refer to the recipes on this site as ″recipes for the time-pressed chef″ (you know who you are).Putting a delicious supper on the table is still possible if you use a few shortcuts to assist you along the way.I hope you’ll find plenty of dishes that you’ll enjoy and that will become family favorites as a result of your visit.More information may be found here.

The Best Mexican Lasagna (+Video)

Best Mexican Lasagna Recipe is constructed with layers of spaghetti, ground beef, refried beans, shredded cheese, and alfredo sauce on the bottom and top.

A UNIQUE LASAGNA RECIPE

A family favorite, this Mexican Lasagna dish has become a household staple. After a few iterations, I came up with the winning recipe, which you can find below. The addition of the alfredo cheese sauce, in my opinion, truly elevates it to another level. Additionally, mixing refried beans into the ground beef makes it incredibly simple to pile the noodles on top of the meat.

TIPS FOR MAKING THIS DINNER RECIPE:

• This dish may be done with tortillas instead of lasagna noodles, although the lasagna noodles were the ones that we preferred. It’s also easy to cut into slices.
• Make sure to use the oven-ready lasagna noodles, or else you’ll have to cook the noodles first before assembling the dish.
• You may use queso cheese dip for the Alfredo sauce if you want.
• Using sour cream, chopped green onions, and diced tomatoes as garnishes is my personal favorite way to serve this.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• Ingredients: ground beef
• water
• taco seasoning
• canned refried beans
• baked lasagna noodles
• mild salsa
• alfredo sauce (or queso sauce)
• salt and pepper to taste
• Shredded cheese with a Mexican taste

HOW TO MAKE THE BEST MEXICAN LASAGNA:

Brown the ground beef in a large pan over medium heat until it is no longer pink.Excess grease should be drained.Place the skillet back into the oven.Stir in the water and taco seasoning over a medium heat until everything is well-combined.

Then add the refried beans and mix well.The mixture will be quite thick.Once the refried beans have softened and the mixture has been well mixed, remove the pan from the heat.

Preheat the oven to 350 degrees Fahrenheit.In the bottom of a 9×13 baking dish, spread approximately 14 cup of salsa to cover the bottom.Place a single layer of lasagna noodles on top of the salsa and bake for 30 minutes (I used about 3 noodles).Distribute a third of the ground beef mixture on top of the noodles in an even layer.On top of the ground beef, distribute a third of the alfredo sauce equally across the top.

Then top with around 12 cup of shredded cheese.After that, spoon roughly 1 1/4 cup of salsa on top.Repeat these steps a second and third time (lasagna noodles, ground beef mixture, alfredo sauce, salsa and cheese).There will be three levels in all.

The final layer of lasagna noodles will most likely require around 4 noodles (casserole dishes tend to be wider at the top.) Cover with aluminum foil and bake for 35-45 minutes, depending on your oven.Allow for around 10 minutes of cooling time before serving (believe me, this will make slicing much simpler!) Individual taco portions should be cut and topped with sour cream, chopped green onions, or any taco toppings you choose!

CRAVING MORE? GIVE THESE RECIPES A TRY!

• TRADITIONAL HOMEMADE BAKED LASAGNA
• CROCK POT CHICKEN ALFREDO LASAGNA
• THE BEST CROCK POT LASAGNA
• EASY SKILLET LASAGNA DINNER
• DELICIOUS LASAGNA SOUP
• 3-INGREDIENT MEXICAN RICE
• EASY LAYERED TACO BAKE
• HOMEMADE TACO PIE

• Ground meat, 1 cup water, 1 ounce packet taco seasoning, 16 ounce can black beans, 16 ounce container mild salsa, and 10 lasagna noodles
• Italian dressing (alfredo sauce or queso sauce)
• 2 cups Mexican blend shredded cheese
• 14-ounce container alfredo sauce (or queso sauce)

Optional toppings:

Taco sauce, sour cream, sliced black olives, sliced green onions, sliced jalapenos

• Brown the ground beef in a large pan over medium heat until it is no longer pink. Excess grease should be drained. Return the cooked beef to the skillet.
• Add the water and taco seasoning to a medium-sized saucepan and bring to a simmer.
• Then add the refried beans and mix well. The mixture will be quite thick. Once the refried beans have softened and the mixture has been well mixed, remove the pan from the heat.
• Preheat the oven to 350 degrees Fahrenheit. To prepare the salsa, spread approximately 14 cup onto the bottom of a 9×13 baking dish
• Toss a single layer of lasagna noodles on top of the salsa (about 3 lasagna noodles, depending on the size of your oven-ready lasagna noodles)
• Spread a third of the ground beef mixture on top of the noodles in an even layer.
• Afterwards, evenly put a third of the alfredo sauce on top of the ground beef mixture.
• Next, spoon approximately 14 cup of the salsa on top of the dish.
• Then top with around 12 cup of shredded cheese
• Make two additional batches of the lasagna noodles and the ground beef mixture with the alfredo sauce and salsa on top.
• Cover with aluminum foil and bake for 35-45 minutes at 350 degrees.
• Allow for roughly 10 minutes of cooling time before serving. This will make slicing the meat much simpler.
• Individual taco portions should be cut and topped with sour cream, chopped green onions, or other taco toppings you desire

• This dish may be done with tortillas instead of lasagna noodles, although the lasagna noodles were the ones that we preferred. It’s also less difficult to cut up.
• Make sure to use the oven-ready lasagna noodles, or else you’ll have to cook the noodles first before assembling the dish.
• You may use queso cheese dip for the Alfredo sauce if you want.
• Using sour cream, chopped green onions, and diced tomatoes as garnishes is my personal favorite way to serve this.

333 calories |24 grams of carbohydrates |19 grams of protein |18 grams of fat |

8 grams of saturated fat |60 milligrams of cholesterol |221 milligrams of sodium |

227 milligrams of potassium |1 gram of fiber |1 gram of sugar |174 international units of vitamin A |180 milligrams of calcium |

2 milligrams of iron Notice Regarding Nutrition The original publication date was August 2017.October 2020 will be the date of the next revision and publication.Like the majority of you, I’m an ordinary home chef who does all in my power to put a decent meal on the table for my family.I like to refer to the recipes on this site as ″recipes for th