Categorized | Recipes

Friday’s Recipes: Mexican Pizza and Date Stuffed Pastries 5.3.2013

Posted on 03 May 2013 by KWBG

Mexican Pizzas by CK
1/2 pound Ground Beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 15-oz can Fat Free Refried Beans
4 9-inch flour tortillas
1/2 cup Chunky Salsa
2 cups 3 Cheese Blend
2 green onions, chopped
2 roma tomatoes, diced
1/4 cup Extra Large Black Pitted Olives, sliced
Preheat oven to 350°F. Place meat, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt, and pepper.Coat 2 pie plates with non-stick cooking spray. Place one tortilla in each pie plate and cover with a layer of refried beans. Spread half of the seasoned meat over each tortilla and then cover with a second tortilla. Bake for 10 minutes in the preheated oven. Remove from the oven and allow to cool slightly.
Spread half of the salsa over the top tortillas. Top each pizza with half of the cheese, tomatoes, green onions, and olives. Return the pizzas to the oven, bake until the cheese is melted, about 5 to 10 minutes. Remove from the oven and allow to cool slightly. Slice each pizza into 4 pieces and serve.


Date Stuffed Pastries by BDM
Combine and cook over low heat for four minutes:
10 pitted dates
3 T water
½ t sugar
Open 10 oz tube of refrigerator biscuits
Flatten each biscuit to ⅛ inch thick
Top with 1 t of date mixture and fold in half
Seal edges, cut through fold in 3 slices
Bake at 400˚ for 8 – 10 minutes, let cool
Top with
2 T powdered sugar
2 t margarine
½ t vanilla

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