Welcome to a Tijuana Tuesday

Sometimes my guys can make me a little bit nuts. But that’s part of the joy of belonging to a loving family – making each other a little nuts.

Take mealtime for instance. While my guys have been known to pitch in – Hubby mans the grill while Kiddo acts as my Sous Chef, my trusty right-hand man. That’s always appreciated. However; when it comes to planning the meal, these guys scatter to the hills. I’m in charge of planning every meal, every day. That takes a lot of time, a lot of research and a lot of creative thinking. Including weekend breakfasts, that’s 9 new ideas a week, 468 new recipes a year. And do you know what they say to me? Why make yourself crazy – we like pizza, burgers and tacos. Just make those. Really? That would make me just a little nuts.

Although, I must admit when I was a girl, I dreamed of getting out on my own. I was sure I would live on Oreo Cookies and coffee. Yeah, that lasted all of about a day. I don’t even remember the last time I dunked an Oreo into a cup of coffee.

So here we are, facing another Tuesday and wondering what Tijuana Inspired Supper I should whip up. What was that they said? Something about pizzas and tacos? Thanks boys, you just inspired me!

Taco Bell Inspired Pizzas
Pizza
1 lb Ground Beef
1/2 lb Chorizo
3 tablespoons Taco Seasoning
1 (10 oz) can Red Enchilada Sauce
1/2 cup Beef Stock
1 cup Vegetable Oil
8 (large Taco size) Flour Tortillas
1 (15 oz) can Refried Beans
2 cups Mexican Cheese Blend

Heat oven to 400 degrees. In a large skillet, brown ground beef with chorizo. Break into small pieces as the meat cooks. Drain excess grease from the meat. Add taco seasoning, beef stock and a quarter-cup of the enchilada sauce. Stir to blend. Bring to a boil, reduce heat and simmer until thickened, about 10 minutes or so.

While the meat sauce thickens, heat a large, deep skillet over medium heat. Warm oil. Once hot, fry the tortillas, one at a time, for about 4 minutes, flipping frequently, until tortillas are crisp. Remove from skillet, blot excess grease with paper towels. Repeat until all the tortillas have been fried. Set aside.

In a microwave safe bowl, warm refried beans for about 2 or 3 minutes.

Lay four tortillas out on a work surface. Slather each tortilla generously with a layer of refried beans. Top the beans with a layer of seasoned meat.

Place remaining four tortillas on top of the meat. Brush about two tablespoons of enchilada sauce over each tortilla. Top with shredded cheese. Arrange “pizzas” on a baking sheet. Bake in the heated oven until the cheese on top melts, abut 8 minutes.

Finishing Touches
2 firm Roma Tomatoes
2 Green Onions
1 Manzana Chili Pepper or other Hot Red Pepper (optional)
4 tablespoons Sour Cream

Seed and dice the tomatoes. Trim roots from green onions, slice onions. Stem pepper, dice, retaining most of the seeds. Set aside until ready to finish pizzas.

Remove pizzas from the oven. Garnish with tomatoes, green onions, hot peppers and a dollop of sour cream. Serve with margaritas and enjoy.

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Remember that your compassion, O Lord,
and your kindness are from of old.