Taco Pizza
This delicious recipe combines crispy tortilla strips, melted cheese, refried beans, fresh veggies, and Mexican crema all on a base of naan flatbread. The perfect blend of textures and flavors makes this dish a delightful treat for your taste buds. Serve it up with your favorite salsa for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 4 tablespoons vegetable oil
- 2 small corn tortillas, cut into thin strips
- 4 pieces store bought naan flatbread
- 1 cup refried black beans
- 2 cups shredded colby jack or cheddar cheese
- 1-2 cups shredded romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup Mexican crema
Instructions
- In a small skillet, heat the vegetable oil over medium high heat. Once hot, add the tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp. Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry.
- Preheat your oven to 350 degrees F.
- On 2 a large baking sheets, arrange the naan flatbread on top of a piece of parchment paper. Spread equal amounts of the refried beans on top of each flatbread, followed by equal amounts of the shredded cheese. Place the baking sheets into the oven and bake for about 10 minutes until the cheese has melted.
- Remove the baking sheets from the oven and top with equal amounts of the shredded lettuce, cherry tomatoes and cilantro. Drizzle some of the Mexican crema on top and sprinkle with the crisp tortilla strips.
- Serve immediately alongside your favorite salsa.
Nutrition
- Calories: 829 kcal
- Carbohydrate Content: 76 g
- Protein Content: 27 g
- Fat Content: 45 g
- Saturated Fat Content: 15 g
- Trans Fat Content: 0.1 g
- Cholesterol Content: 74 mg
- Sodium Content: 1634 mg
- Fiber Content: 6 g
- Sugar Content: 7 g
- Unsaturated Fat Content: 16 g
- Serving Size: 1 serving
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