Mexican Pizza Recipe
Yield: 4 servings
- 1/4 cup vegetable oil, for frying
- 8 medium flour tortillas
- 1 lb ground beef
- Cattleman’s Grill Mexicano Seasoning
- 1 can refried beans
- 3/4 cup red enchilada sauce
- 1 cup cheddar cheese, grated
- 1 cup jack cheese, grated
- 1 tomato, diced
- 3 green onions, sliced
- 1/2 cup sour cream
Heat your oil over medium heat in a Lodge 10” cast iron skillet. Fry each tortilla on both sides until lightly browned and crispy. Transfer the tortillas to paper towels to drain excess oil.
Pour off most of the vegetable oil from the skillet. Add the ground beef and season with Cattleman’s Grill Mexicano Seasoning. Cook, stirring occasionally until browned and cooked through (165°F+).
Preheat your Yoder Smokers YS640s Pellet Grill to 400°F, set up for indirect grilling.
To assemble the Mexican pizzas, spread the half of your tortillas with 2-3 tablespoons of refried beans. Divide the ground beef and pepper jack cheese equally and place on top of the beans. Pour a two tablespoons of enchilada sauce over the filling.
Next, add a second tortilla to the top of the bean and beef filling, like a quesadilla. Pour one tablespoon of enchilada sauce on top of each top tortilla and spread to the edges. Top each Mexican Pizza with cheddar cheese.
Place the Mexican Pizzas on a sheet pan, and transfer to the grill. Cook until the cheeses are melted and filling is warmed through, 10-15 minutes.
Finish each Mexican Pizza with diced tomatoes, sliced green onions and sour cream.