I was going to post a Valentine’s Day recipe today, but my first attempt at making it did not go so well, so I’m going to try making it again tomorrow and if you’re lucky you might actually get it before Valentine’s Day! The likelihood of that it slim though, as I’m flying back to London on the big day itself (Friday), so I have a busy couple of days ahead of me getting packed up and saying goodbye to everyone.
Instead, today you get a super delicious, super easy dinner recipe that’s great for the whole family to enjoy and can be whipped up in no time – Mexican Pizzadillas. This recipe reminds me of an inside-out quesadilla. There are still a heap of ingredients in between the tortillas, but there’s also a few delicious ones on top as well, making it a cross between a pizza and a quesadilla – a pizzadilla! The ingredients can be tailored to everyone’s tastes and preferences as well, so everyone should be happy as Larry.
Prep Time: 10 minutes
Cooking Time: 20 minutes
500g beef mince
1 (30g) sachet taco seasoning or homemade seasoning
8 corn tortillas (I used white corn tortillas)
300g sour cream, divided
375g jar enchilada or taco salsa, divided
3 cups grated cheddar cheese, divided
1 red capsicum, deseeded and diced
2 tomatoes, diced
1 avocado, sliced
- Preheat oven to 200ºC/400ºF/Gas Mark 6. Line 2 baking trays with aluminium foil. In a medium saucepan over medium-high heat, brown mince for approx. 5-6 minutes. Add taco seasoning and stir for 1 minute to coat mince. Remove from heat.
- Lay out four tortillas, two on each baking tray. Spread 2 tbsp of sour cream on each tortilla, using a spoon to reach to the edges. Spread enough mince over sour cream to cover base of each tortilla, then add 2 tbsp enchilada or taco sauce and spread evenly over mince. Finally, sprinkle ¼ cup grated cheddar cheese over each tortilla.
- Top with second tortilla, then add remaining salsa, capsicum, tomatoes, avocado and remaining cheese to the top of each tortilla. Bake in preheated oven for approx. 10 minutes, until cheese is melted. Serve hot, topped with remaining sour cream.
Recipe adapted from The Weary Chef.