Mexican Deep-Dish Pizza Popular Recipes

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Mexican Deep-Dish Pizza

"A spicy, deep-dish Mexican-style pizza originally whipped together from leftovers. A family favorite!"

Ingredients :

• 1 (16 ounce) can refried beans (refritos)
• 1 teaspoon ground black pepper
• 1 teaspoon ground paprika
• 1 pinch salt
• 1 tablespoon vegetable oil
• 1 green bell pepper, sliced, or more to taste
• 1 red bell pepper, sliced
• 1/2 onion, chopped
• 1/2 pound ground beef
• 1/2 pound Mexican chorizo, crumbled
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1 tablespoon chili powder, divided
• 2 teaspoons ground cumin, divided
• 3 (10 inch) flour tortillas
• 1 cup shredded sharp Cheddar cheese, divided
• 1 cup shredded Monterey Jack cheese, divided
• 1/4 cup salsa (optional)
• 1/4 cup guacamole (optional)
• 1/4 cup sour cream (optional)

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H12M

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 3-inch deep cast iron skillet.
• Heat refried beans in a small pot until warmed through, about 5 minutes. Stir in pepper, paprika, and salt. Remove from heat.
• Heat oil in a large skillet over medium heat. Add green bell pepper, red bell pepper, and onion; cook and stir until soft, 5 to 10 minutes. Transfer to a plate.
• Combine ground beef and chorizo in the skillet; cook and stir until browned, about 5 minutes. Carefully drain excess grease. Stir in chipotle peppers with sauce, 1 1/2 teaspoon chili powder, and 1 teaspoon cumin. Simmer until flavors combine, 5 to 10 minutes. Remove from heat.
• Place 1 tortilla in the bottom of the prepared skillet. Layer some of the refried beans, bell pepper mixture, ground beef mixture, 1/3 cup Cheddar cheese, and 1/3 cup Monterey Jack cheese on top. Repeat layers twice more, ending with remaining Cheddar cheese and Monterey Jack cheese.
• Bake in the preheated oven until cheese starts to brown, 30 to 45 minutes. Remove from oven and let cool before slicing, 2 to 5 minutes. Garnish with salsa, guacamole, and sour cream.

Notes :

• Use two 12-inch tortillas instead of three 10-inch tortillas if desired. You may have to cut the edges to fit them into the skillet; just overlap the cut pieces.
• Substitute queso blanco for the Monterey Jack cheese if desired.

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