Nacho Tortilla Pizza
Use commercially prepared queso for this recipe, or make up a batch of that old favorite, Ro-Tel Dip. Just melt a pound of Velveeta cheese with a can of Ro-Tel tomatoes and green chiles.
Makes 4 tortilla pizzas
INGREDIENTS
- 12 (6-inch) soft corn tortillas
- 2 cups warm queso dip
- 2 cups taco-seasoned ground beef
- 1 cup chunky salsa
- 4 cups shredded Mexican cheese blend
- Sour cream
Cover a large baking sheet with nonstick foil. Place four tortillas on the sheet.
Spread some of the queso over each, followed by a sprinkle of ground beef. Top each with another tortilla. Divide the remaining queso and beef over the second tortilla layer. Top each tortilla pizza with another tortilla.
Spread salsa over the top of each tortilla stack, followed by 1 cup of shredded cheese.
Bake tortilla pizzas at 350° for 12 minutes or until shredded cheese is melted and lightly browned.
Let pizzas stand for a few minutes, then serve with sour cream.
Embrace the Mess
Sometimes the best-tasting foods are the most unwieldy. Don't shy away from a recipe that could turn into a gooey mess, particularly if you love saucy, cheesy dishes. Just use a wide spatula to transfer your mini pizzas onto plates and serve with forks.
