Mexican Pizza

These tortilla pizzas are layered with all your favorite taco toppings, including ground beef, refried beans, cheese, chilies, avocado, olives and sour cream. Cut into wedges, they also make amazing appetizers.

Ingredients
1 (16 ounce) can refried beans
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 tablespoon vegetable oil
4 (6 inch) corn tortillas
8 ounces shredded Cheddar cheese
8 tablespoons sour cream
2 roma (plum) tomatoes, chopped
2 green onion, chopped
1 (4 ounce) can diced green chilies, drained
1/2 avocado, diced
1 tablespoon black olives, sliced

Servings : 4
Preparation Time: 17 min.Cooking Time: 30 min. Servings: 4

Cooking Instructions
Heat the refried beans.
In a large skillet, brown the ground beef. Stir in the seasoning packet.
Preheat oven to 350 degrees F (175 degrees C).
Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

Breakfast Burritos

These tasty tortillas, stuffed with scrambled eggs, salsa, refried beans and shredded lettuce, are wonderful warm for a morning meal or can be enjoyed cold, tucked into a lunchbox for a midday snack.

Ingredients
2 tablespoons refried beans
2 tablespoons salsa
3 eggs, beaten
1 tablespoon mayonnaise
4 (6 inch) flour tortillas
1 1/2 cups shredded lettuce

Preparation Time: 5 min. Cooking Time: 5 min. Servings: 2

Cooking Instructions
In a small bowl, mix together beans and salsa. Place a medium nonstick skillet over medium heat. Pour beaten eggs into pan and allow bottom to set, approximately 1 minute. Spread bean mixture onto one half of eggs and flip other half over to make a half-circle. Continue to cook until eggs are set.
Spread an equal amount of mayonnaise onto each tortilla. Cut eggs into 4 equal pieces and place one piece on each tortilla. Cover each with shredded lettuce. Roll up tortillas and serve.

Easy Chicken Mole

This is a lighter version of this classic Mexican dish - as it does not require as many ingredients. Therfore it still contains the 2 absolute requirements : peanut butter and chocolate.

Servings: 6

Ingredients
2 tbsp (30 mL) olive or vegetable oil
6 to 8 boneless chicken breasts (skin-on)
salt and black pepper
1 onion, chopped
2 cloves garlic, minced
3 cups (750 mL) prepared Mexican salsa – mild, medium or hot
1 cup (250 mL) chicken broth
3 tbsp (45 mL) Mexican chili powder
2 tbsp (30 mL) unsweetened cocoa powder
2 tbsp (30 mL) creamy peanut butter
cooked rice or warm tortillas

Cooking Instructions
Heat the vegetable oil in a large skillet over medium-high heat. Sprinkle the chicken breasts with salt and pepper and place in the hot oil, in a single layer. Brown the chicken pieces, turning over once, until golden brown on both sides. Remove from pan and set aside. (If necessary, you can do the browning step in two batches.)
Pour off all but one tablespoon (15 mL) of the fat from the pan and add the onion. Cook, stirring, for 5 to 7 minutes, until softened. Add the garlic and continue cooking for another minute. Add the salsa, chicken broth, chili powder, cocoa powder and peanut butter and stir to blend.
Bring to a boil, then return the chicken breasts to the pan, snuggling them into the sauce. Lower the heat to low and cook uncovered, basting the chicken pieces occasionally with the sauce until cooked through and the sauce has thickened – 35 to 40 minutes.

Serve with steamed rice or tortillas.