MEXICAN PIZZA LIKE TACO BELL

FILLING:
1/2 lb ground beef
2 tbsp water
1 1/2 tsp chili powder; (preferably Spanish)
1/2 tsp salt
1/4 tsp dried minced onion
1/4 tsp paprika
TORTILLA CRUSTS:
1 cup Crisco shortening or cooking oil
8 (6-inch) flour tortillas
TO ASSEMBLE PIZZAS:
1 (16 oz) can refried beans
2/3 cup mild picante salsa
1/3 cup tomatoes; diced
1 cup shredded cheddar cheese
1 cup Shredded Monterey jack cheese
1/4 cup green onion; chopped
1/4 cup sliced black olives

Cook the ground beef over medium heat until brown; drain fat from pan.

Add water, chili powder, salt, onion, and paprika; simmer over medium heat for about 10 minutes stirring often.

Heat oil or Crisco shortening in a frying pan over medium-high heat. When oil is hot (but not smoking) fry each tortilla for about 30-45 seconds per side and set aside on paper towels. Be sure to pop any bubbles that may form while frying.

Heat refried beans according to package directions.

Preheat oven to 400F.

Stack each pizza by first spreading 1/3 cup refried beans on the face of one tortilla. Next spread 1/4 to 1/3 cup of the meat mixture, and then another tortilla.

Coat your pizzas with two tablespoons of salsa on each then divide the tomatoes and spread them on top of each pizza.

Next divide the cheese, onions, and olives over the top of each, in that order.

Place pizzas in the hot oven for 8-12 minutes or until cheese on top is melted.

Makes 4 pizzas