Mexican Pizza

If you've ever had a Mexican Pizza from Taco Bell and LOVED it, you're gonna want to try this recipe. It's a compilation of several recipes I found on Pinterest. I'll have to figure out which ones I used and link them back here so that you can see the "original" recipes. :) 

Better than Taco Bell Mexican Pizza

8 taco sized flour tortillas

Pam cooking spray or canola oil

1 14oz can refried beans

1 lb ground beef

1/2 pkg taco seasoning (or homemade)

Taco Bell mild sauce (or any strength you prefer.. I found it in a bottle at Walmart)

picante sauce or salsa

2 c shredded cheddar cheese (more or less)

1 chopped tomato

1 chopped green onion

Heat oven to 400* and line a baking sheet with foil. Use a fork to poke a few holes in each tortilla so that they don't puff up too much while baking. Lightly spray (or brush) tortillas with Pam or oil and bake (only two at a time fit on my sheet) 6 minutes per side, until golden brown and crunchy. If they puff up just smash them down with a spatula. Set aside to cool and repeat with other tortillas.

Brown ground beef, drain, and season with taco seasoning and a little water. You could also follow the instructions on the taco seasoning package but I don't bother with that. Set aside and keep warm.

Warm refried beans so that they spread easily. Spread a big spoonful of beans on one tortilla, scoop 1/4 of the meat on top and spread it out too. Next, top it with another baked tortilla. Gently press it down. 

Spread a big tablespoon of picante sauce on the top tortilla, pour on some Taco Bell sauce and spread it out to the edge. Toss on some diced tomato. Top with a big handful of shredded cheddar cheese and a little chopped green onion.

Heat under the broiler to melt the cheese, cut into fourths, and ENJOY! This recipe makes 4 Mexican Pizzas. 

Pizza Burgers with Homemade Pizza Sauce

We love pizza. We love burgers. We love pizza burgers! I saw the original recipe on www.thepioneerwomancooks.com and tweaked it a little bit. If you don't like this version you can try Ree's <3

1 lb ground beef

1/2 lb ground italian sausage

1 t italian seasoning 

one package of sliced pepperoni (you won't use it all.. or you shouldn't)

12 slices mozzarella cheese

6 ciabatta rolls

6 T butter, softened

garlic salt to taste

*sauteed onions, peppers, mushrooms (if you like these things) & sliced ripe olives

homemade pizza sauce (recipe below.. make your pizza sauce beforehand so it has time to sit and cool a bit.)

Homemade Pizza Sauce 

2 T olive oil

4-5 cloves of fresh garlic, minced (no jarred stuff)

28oz crushed tomatoes in puree

1 T freeze dried basil

1/2 t oregano

1/4 t salt

Heat oil over medium heat in a saucepan. Sauté garlic for about a minute then pour in tomatoes and seasonings. Reduce heat to low, cover and simmer 15-20 minutes, stirring frequently. I like to let it sit so the flavors combine!

*Slice and sauté your veggies ahead of time too so they're ready for assembly.

Pizza Burgers

Combine ground beef, italian sausage and italian seasoning. Mash it all together and mix it up with your hands. Form into 6 patties. Heat large skillet or griddle to medium and cook patties until they are cooked through, probably 10-12 minutes (no pink allowed since there's sausage involved!). Flip them several times but don't smash them down too much while cooking. Once they're fully cooked, top each patty with 5-6 slices of pepperoni (or more) and two slices of cheese and let it melt a little on the griddle.

Turn oven to broil. Split each ciabatta roll and smear with butter (you can use more or less butter) and sprinkle with season salt. Toast it under the broiler until golden brown.

Assemble burgers like this: bottom bun, a spoonful of sauce, a burger patty, any toppings you like, another spoonful of sauce, top bun. Devour.

Makes 6 burgers. Enjoy! 

Beef Ravioli with Mushroom Cream Sauce

Cooler weather is coming soon! Fall is my favorite time of year. As soon as the temperatures drop I start cooking "comfort" food (and put away the swimsuits). This ravioli recipe is easy enough for a weeknight dinner but fancy enough to serve to guests. Plus, it's great reheated.. if there's any leftover ;)

1 package (25oz) frozen *beef ravioli
4 T butter
1 package (8oz) fresh mushrooms, cleaned and sliced
1/2 c onion, chopped
2-3 cloves garlic, minced
1 c chicken broth
3 T cream cheese
1 c half & half
salt & pepper to taste
3 T fresh basil, minced
1/2 c fresh parmesan cheese, grated

Cook the ravioli according to the package directions, drain, and rinse. That will keep it from sticking together. Set aside.

Melt 2 T butter in a deep skillet and sauté mushrooms over medium heat, until caramelized. You want them to let out most of their moisture. Once they're nice and golden, add in the other 2 T of butter and the onion. Sauté 2-3 minutes then add in the garlic and sauté another minute or so. 

Pour in the chicken broth, stir and let simmer about 10 minutes to reduce down. Then, stir in cream cheese and let it melt. Next, pour in the half & half and simmer to reduce, about 5 minutes. Stir in fresh basil and parmesan, season with salt & pepper to taste. Add cooked ravioli to the sauce and stir gently to combine. You can serve it immediately or let it sit a while on low. The sauce will thicken as it stands. Serves 4 amply. Enjoy!

*You could use any ravioli you prefer. Next time I might try chicken and spinach! 

Spaghetti & Meatballs

Everyone has a favorite recipe for Spaghetti & Meatballs. Here's mine:

Homemade Spaghetti Sauce

2 T olive oil
1 c onion, diced
4 cloves garlic, minced
2 28oz cans crushed tomatoes in puree
2 c beef broth
3 t fresh or freeze dried basil
2 t dried parsley
1 t kosher salt
1/2 t black pepper

Heat oil in a large stock pot over medium heat and add onions and garlic. Cook 3-4 minutes until tender. Add all tomatoes, broth, spices and stir well. Bring to boil and reduce heat to low. Simmer on low 1-2 hours (or longer) stirring occasionally so it doesn't burn! Makes about 10 one cup servings. It freezes well too!

Beef Meatballs

1 lb lean ground beef

1 egg

2 T milk

1/4 c bread crumbs (I use one slice of whole wheat, processed into crumbs)

1/4 cup onion, minced

2 cloves garlic, minced

1/2 t kosher salt

1/4 t pepper

Heat oven to 350 degrees. Combine all ingredients (except the beef) and mix well. Add in beef and mix with fork or your hands. Make 20 meatballs (I use a small cookie scoop so they're about 1 1/2" each). Bake 20 minutes. Add to sauce, after it's ready, and keep warm. Enjoy!

Swedish Meatballs

Swedish meatballs have a completely different flavor than Italian meatballs.. the seasonings are warm and nutty. It's a great winter-time meal. While these are not EXACTLY like the Köttbullar (pronounced "shot-bull-ar") I had in Sweden, they're pretty darn good! Don't hesitate to add the raspberry jam to the sauce.. it sweetens it a little and really completes the dish.

1/2 c onion, minced 
1 T butter
2 slices bread
1/4 c milk
1 egg, beaten
1/2 t sea salt
1/2 t nutmeg
1/2 t ginger
1 t pepper
1 lb ground beef
3 T butter
3 T flour
2 c beef broth
1/4 c sour cream
1-2 t raspberry jam (lingonberry if you have it)
egg noodles or mashed potatoes for serving


Sauté onion in 1 T butter about 3-4 minutes. Meanwhile, tear bread into pieces and process in a small food processor with the milk. Allow it to sit for a few minutes. It will be goopy but that's what makes these meatballs really moist. If you don't have a food processor just make sure the pieces are very small. Add bread and onions to a large bowl. Stir in egg, salt, nutmeg, ginger and pepper to combine and then fold in the ground beef with your hands. Don't over-mix it or the meatballs will be tough. Roll mixture into 1 1/2" balls. I made about 18 meatballs with this amount.


Melt 3 T butter in a large skillet. Brown meatballs on all sides in batches. Be careful not to smash them (or overcrowd them) or they won't brown properly. You don't have to cook them through yet, just brown them and set aside. After all meatballs are browned and set aside add the flour to the skillet and cook over medium heat until the roux is the color of coffee with cream. Gradually whisk in the warm beef broth and stir until it's thickened a little. Salt and pepper to taste. Add in the meatballs and cover. Cook about ten minutes to finish the meatballs. Cook your egg noodles while the meatballs simmer. To finish the sauce, remove the meatballs with a slotted spoon (again) and stir in the sour cream and raspberry jelly. Add meatballs back into the sauce until ready to serve. Serves 2-3. Enjoy!

Beef Enchiritos

Taco Bell was one of my favorite places to eat as a child.. we all went through that phase, right?! When my parents were generous enough to take me there (bless them, now I understand their sacrifice) I always ordered an "enchirito." It's basically a cross between a burrito and an enchilada (duh). I noticed a few years ago that the classic dish is back on the menu after a long hiatus. These homemade enchiritos are much, much better than the Taco Bell version:

1 pound ground beef

1/2 envelope taco seasoning

1/2 can refried beans

flour tortillas (I use fajita size)

shredded cheddar (grate your own, it melts better!)

1/4 c chopped onion

1 small can El Pato tomato sauce (pictured below, found in the mexican section)

sour cream for garnish


Brown ground beef, drain and add seasoning and water according to package directions. I only use half of the envelope and half the amount of water because a whole envelope overpowers the flavor of the beef. Keep warm. Warm refried beans. In a separate skillet, warm flour tortillas over medium high heat, one at a time, about 15 seconds per side. I like to do this because it gives them a toasty flavor. Assemble burritos by spreading a large spoonful of beans on tortilla, top with a large spoonful of beef, a sprinkle of onions and a pinch of cheese. Roll into burrito and place seam side down on a plate. Top with a small pour of El Pato and another sprinkle of cheese. Microwave for 15 seconds to melt cheese and serve topped with sour cream. You can add any garnish you like.. chopped scallions, black olives (like Taco Bell did once upon a time), etc. Serves 2, amply, with leftovers. Enjoy!

I like this sauce because it has a much fresher taste than canned enchilada sauce. It is a little bit spicy so feel free to substitute mild enchilada sauce if you prefer.