Way better than Taco Bell's Mexican PizzaI stumbled upon this recipe in the Campbells email and I decided to try it. It was amazing. I love the Mexican pizza from taco bell, but most of the time I am disappointed in the lack of ingredients and time the workers spent on slopping the pizza together. This was a pleasant surprised at both the ease of making it and the taste. Everyone liked it and Jen said that it was great and the next day she ate a piece cold and said that it was even better cold. I did not try it cold because I do not like pizza cold, but I will take her word on it. As you can see from the pictures, but triplets were very interested in the sour cream that was on their plate!
Grade: A
1/2 pound Italian pork sausage, casing removed
1 can (about 14.5 ounces) whole peeled tomatoes, drained and cut up
3/4 cup Pace® Picante Sauce
1 teaspoon ground cumin
12 (6-inch) corn tortillas
4 ounces shredded Monterey Jack cheese (about 1 cup)
2 cups shredded lettuce
1 medium tomato, chopped (about 1 cup)
Sliced pitted ripe olives
1. Cook the sausage in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
2. Stir the canned tomatoes, picante sauce and cumin in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes or until the sausage is cooked through.
3. Place the tortillas on a 14-inch pizza pan or large baking sheet, overlapping to form a 14-inch round. Spread the sausage mixture over the tortillas to within 1/2-inch of the edge. Bake at 350°F. for 25 minutes.
4. Top the sausage mixture with the cheese. Bake for 5 minutes or until the cheese is melted. Top with the lettuce, chopped tomato and olives. Cut the tostada into 8 wedges. Serve with additional picante sauce, if desired.
Anna, probably singing/talking instead of eating
Lucy seeing how far the cheese will stretch!
Sarah loving the tomatoes!
Emily eating before the sour cream is introduced.
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