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*Mexican Pizza
 For this supper I reached out to my lovely husband for his "free reign" ideas. This isn't something I do very often because he almost always gives me something I'm not dying to make for the millionth time or typically (as in this case) he'd ask for something that I would consider belly busters. I'm obviously no health fanatic, I appreciate butter and bacon far too much to avoid it. I honestly do try to mind my calories, but my healthy foods are really usually very un-glamorous. So what he handed over to me was the task of making (drum roll please)... Mexican pizza's! I've never actually had one, but the idea seemed pretty easy. (although I was somewhat annoyed at this idea being a last minute request on a weeknight.) They turned out absolutely wonderful! It was such a delicious surprise, they were crisp and flavorful but not overwhelming with grease and salt. The taco meat I typically make in large quantities (about three pounds at a time), so theres plenty left over for this and that. The tostadas were fried fresh, the lettuce was crisp and bright, for me what really put it over the top and made it a "cat supper" was the Mint & Pineapple salsa. It was made fresh with herbs from my garden as well as pineapple and fresh juicy tomatoes! Definitely a change of pace and flavor from the fast food version, they were a treat.  Mexican Pizza:4 cups of Taco Meat **I make my taco meat 3 pounds of meat with 2 packets of taco seasoning, 1 teaspoon each of onion powder, chili powder and cumin. 12 corn tortilla's (6" rounds) Oil for frying 1 1/2 cups shredded cheese, taco cheese, jack or cheddar work well Shredded Lettuce sour cream Mint & Pineapple salsa Prepare the taco meat according to packet directions. (brown the meat and simmer meat & seasonings with some water until thickened) To prepare the tostadas place about 1/2-1" of oil in the bottom of a small skillet. Bring oil to approximately 350 degrees. Place one tortilla at a time into the oil and fry both sides a few seconds or up to a minute on both sides. You want them to be golden brown and crisp. Assemble the pizzas by placing 6 shells out on a cookie tray (I lined mine with parchment just to avoid melted cheese mess on my pan) Place approximately 1/3 cup of meat onto each shell and top with a second tostada. Top with a sprinkling of cheese and bake at 350 or broil until cheese is melted. Top with additional taco meat, sour cream, shredded lettuce and salsa. Mint & Pineapple Salsa: This is a rough recipe use whatever you have on hand, or whatever ingredients you prefer. I made this salsa by "hand fulls". Hand fulls of whatever herbs I grabbed, and whatever produce I had close by. 1/2 pint of tomatoes (diced) 1 small onion (diced) approximately 1 cup diced pineapple a Few tablespoons each: Fresh parsley (or cilantro if you'd like) & Mint Salt & pepper to taste  related searches : Mexican
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