Macro Friendly Mexican Pizza
The Taco Bell favorite menu item remade to be lower in fat and calories and higher in protein.
Ingredients
- 16 Mission low carb tortillas
- 1 lb 90% lean ground beef
- 16 oz refriend beans (1 can)
- 1/3 c chicken stock
- 2 c shredded Mexican cheese
- tomatoes diced
Seasoning for Meat
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ancho chili powder
- 1 tso cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/3 c water
Instructions
- Preheat oven to 400 degrees
- Brown meat on the stove over medium heat.
- Sop up extra fat with paper towels. Discard.
- Add seasoning to the meat. Stir. Add water. Let simmer on low for 5 minutes.
- Spray tortillas on both sides with avocado oil. Place directly on the rack and cook for 5 minutes. Flip, and move the back tortillas to the front and the front tortillas to the back. Cook 2-3 more minutes.
- Keep an eye on the tortillas, if they start to form large bubbles, prick the bubbles with a toothpick.
- While those cook, add canned refried beans to a medium pot along with the chicken stock. Cook over medium heat until warmed through and spreadable.
- In a separate pot heat up a can of enchilada sauce. Season with 1 tsp garlic powder and a pinch of salt.
- Spread 2 TB of the refried beans on one of the crisp tortillas.
- Top with 1/4 C packed taco meat.
- Place the second tortilla on top.
- Ladle enchilada sauce on top.
- Sprinkle 1/4 C packed shredded Mexican cheese on top of the enchilada sauce and put back in the oven until the cheese is melted.
- Remove from the oven, top with diced tomatoes and cut into fourths.
Tried this recipe?Let us know how it was!