Mexican taco pizza

Name: Mexican taco pizza
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: En
Ingredients: 6 corn tortillas; 3/4 cup mild Mexican salsa; red kidney beans, optional; 11/2 cups grated mozzarella cheese; 1 avocado; 4 large iceberg lettuce leaves; 1/2 cup sour cream

Main Dish

6 servings

Easy

15 min

This pizza tasted really nice, and was a cinch to make. The flavours and colours went well together, but at the same time contrasted too. We didn’t add red kidney beans as they aren’t liked in our family (except Dad). You could add corn kernels or use English muffins as a base, there are many ideas. This was definitely a winner, and will be made again!

Ingredients

6 corn tortillas
3/4 cup mild Mexican salsa
red kidney beans, optional
11/2 cups grated mozzarella cheese
1 avocado
4 large iceberg lettuce leaves
1/2 cup sour cream

Preparation

Preparation5 min

Cook time10 min

Preheat the oven to 180C.
Line baking trays with baking paper and oil spray, then place the tortillas on the tray, making sure they don’t overlap.
Spread salsa on each tortilla, but not all the way to the edge.

Sprinkle with cheese and beans, if you like.
Bake for 5-10 min, or until cheese is melted and a pale golden colour.
Chop the avocado and shred the lettuce while pizza is cooking.
Top with veggies, sour cream, and get them while they’re hot!