Taco Bell: Mexican Pizza
Save: 105 calories, 25 g fat, 9 g sat. fat
1-1/2 teaspoons Taco Bell Seasoning Mix
1/4 teaspoon chili powder
1/4 teaspoon paprika
2 teaspoons water
2 ounces 96% lean ground beef (about 1/4 cup)
2 flour tortillas (7"), 98% fat-free
3-1/2 tablespoons canned fat-free refried beans
2 tablespoons mild picante sauce
1/4 ounce (about 2 tablespoons) finely shredded fat-free pepper jack cheese
1/2 ounce (about 2-1/2 tablespoons) finely shredded low-fat mozzarella cheese
1/2 ounce (about 1/4 cup) finely shredded low-fat yellow Cheddar cheese
2 tablespoons chopped tomatoes
1-1/2 tablespoons chopped green onion tops
Preheat the oven to 400°F.
1. In a small bowl, combine the seasoning mix, chili powder, paprika, and water. Stir until smooth. Set aside.
2. Preheat a small nonstick skillet over medium-high heat until drops of water sizzle when splashed on the pan.
3. Crumble the beef into the pan. Cook, stirring with a wooden spoon, for 2 to 3 minutes, or until no longer pink.
4. Stir in the reserved seasoning mixture. Cook, stirring, for 1 to 2 minutes, or until no liquid remains. Remove from the heat. Cover to keep warm.
5. Place the tortillas in a single layer on a nonstick baking sheet. Bake for 3 to 5 minutes per side, or until just crisp and starting to brown. If air pockets form during baking, carefully pierce with a fork and press down to deflate.
6. Leave the tortillas on the baking sheet. Spread 1 tortilla evenly with the beans, leaving a bare 1/2" border.
7. Evenly spoon the beef mixture over the beans. Top with the remaining tortilla. Spread evenly with picante sauce, leaving a bare 1/2" border.
8. Sprinkle on the cheeses in layers, first the jack cheese, then the mozzarella cheese, and last the Cheddar cheese. Top with the tomatoes and onions.
Bake for 5 to 7 minutes, or until the cheeses melt. Cut into 4 wedges.
Makes 1 serving
445 calories, 30 g protein, 67 g carbohydrates, 6 g fat, 2 g sat. fat, 9 g fiber
Original Taco Bell Mexican Pizza: 550 calories, 21 g protein, 46 g carbohydrates, 31 g fat, 11 g sat. fat, 7 g fiber
Before You Start: Do not attempt to substitute low-carb tortillas for the low-fat ones in this recipe. They will not crisp properly.
Also, take note of the specific order in which to add the cheeses. When using a fat-free cheese, it is always best to layer it below other cheeses with some fat or even under sauce. This strategy prevents the fat-free cheese from drying out, which it otherwise will tend to do. The resulting texture and feel will be more similar to that of full-fat cheese.
Get more from Devin here: www.devinalexander.com.
Reprinted from Fast Food Fix by Devin Alexander (c) 2006 by Devin Alexander. Permission granted by Rodale, Inc., Emmaus, PA 18098.
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