Mini Mexican Pizzas-Week 5

Mini Mexican Pizzas

Ingredients:

3-4 Large whole wheat tortillas, or enough to cut out 12 small circles

1 cup Lean ground turkey, cooked or lean ground beef or 1 cup Morning Star Meatless Crumbles)

1/2 cup Salsa of choice

2 tsp Dry taco seasoning

1/2 cup Low fat refried beans

1/2 cup Low fat shredded Mexican blend or 2% cheddar cheese

**Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes, green onions etc.

Directions:

Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.

Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap. Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!) Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined. Scoop 1/8th cup of meat mixture into each mini cupcake. Top with shredded cheese and olives if desired.

Bake mini Mexican pizzas in pre-heated oven for 12-15 minutes, or until the cheese has melted. Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizzas should pop out with ease! Serve with a side of salsa, low fat sour cream, chopped tomatoes, shredded lettuce and cilantro as a garnish.This recipe is great as an appetizer. You could also use larger cupcake pans and make them bigger. Make it a meal and add a side salad.

Enjoy