One of my first posts here at Rants, Raves, and Reviews was my review of Old El Paso's Soft Taco Bake Dinner. At the time, this was the only way I knew to make a Mexican pizza. I have since found a tastier method.
1 box of Azteca Salad Shells (4 shells)
1 lb. ground beef
1 packet taco seasoning
1 can refried beans
1 small can sliced olives
8 oz. sliced mushrooms
1 avacado, cubed
2 c. shredded cheese
Azteca Salad Shells (our Wal-Mart sells them in the refrigerated section with the cream cheese) feature a Mexican Pizza recipe printed inside the box. You can follow the directions given or try the variation we favor (directions as follows).
- Cook 1 lb. of ground beef, drain, and season with a packet of taco seasoning. We prefer Pace's taco seasoning mix.
- Heat a can of refried beans.
- While completing steps 3 and 4, heat your oven to 350F and bake 4 shells (flat) on an ungreased baking sheet for 3-4 minutes. Remove from sheet and allow to cool.
- Place two shells on the baking sheet and spread with beans, taco meat, a small can of sliced olives, sliced mushrooms, cubed avacado, cheese, and jalapenos as desired.
- Place remaining shells on top and spread with remaining beans and meat mixture. Top with cheese.
- Bake at 350F for 7-9 minutes.
- Remove from oven and add taco sauce, lettuce, tomato, and chives as desired. Cut into quarters and serve.
Research for this post led me to Azteca's recipe archives. The Baked Ice Cream recipe really interests me. Take a look for yourself - these sound delicious!