Ingredients
Mexican Rice
- 1 TBSP Extra-virgin olive oil
- 1/4 cup Onion chopped
- 1 tsp Garlic minced
- 1/2 cup White rice
- 1 cups Chicken broth
- 1/2 tsp Paprika
- 1 TBSP Tomato paste
Mexican Pizza
- 8 oz Ground beef
- 1/2 tsp Garlic powder
- 1/2 tsp Ground Cumin
- pinch Dried Oregano
- 1/2 tsp Chili powder
- 1/2 tsp Paprika
- 2 cups Chicken broth
- 2 TBSP Tomato Paste
- 1/2 cup Refried beans
- 2 large Tortilla wraps
- 3/4 cup Mexican cheese blend
- Fresh cilantro garnish
Chips and Salsa
- 1 large Tomato stem removed
- 1 TBSP Tomato paste
- 1 TBSP Red onion minced
- 2 clove Garlic
- 1/4 tsp Lime juice to taste
- 1/2 TBSP Extra-virgin olive oil
- 1 TBSP Fresh cilantro chopped
- 1/2 TBSP Jalapeño pepper optional
- 2 oz Tortilla chips
Margarita Mocktail
- 1 TBSP Honey
- 12 oz Sparkling water
- 8 oz Orange juice
- 2 TBSP Lime juice as needed to taste
Instructions
- Preheat the oven to 350°F (177°C).
- Set a saucepan over medium heat.
- Prep the garlic and onion for the Mexican rice.
- Make rice: Add the olive oil, onion and garlic to the heated saucepan and cook for 2 to 3 minutes. Add the rice, broth, and paprika and season with salt and pepper. Cook the rice according to the directions on the package. While the rice is cooking, make the Mexican pizzas.
- Heat a pot on medium heat. Once hot, crumble in the beef, garlic powder, cumin, oregano, chili powder, and paprika and brown while using a spatula to break it up into smaller pieces until it is no longer pink. Whisk in the broth and tomato paste until combined. Bring to a simmer until the liquid reduces and thickens. Taste and adjust the seasoning with salt as needed.
- Spread the refried beans onto a tortilla. Drizzle with sauce from the pan and use a slotted spoon to evenly portion the beef over the beans, then evenly sprinkle with cheese. Place another tortilla over top. Drizzle with sauce from the pan and top with more cheese.
- Place on a baking sheet, transfer to the oven, and bake until cheese has fully melted, about 10 to 12 minutes. While baking, make the salsa and margarita mocktail.
- Prep salsa ingredients per instruction above. Add all ingredients (except the tortilla chips) to a blender or food processor and pulse until the salsa is smooth. Season with salt and pepper to taste.
- Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients as needed to taste. Chill in the fridge until you are ready to serve.
- Finish the rice: Whisk in the tomato paste. Season with salt and pepper to taste before serving.
- Finish the pizza: Remove from oven and cut into wedges.
- Serve: Enjoy Mexican pizza with rice, chips and salsa, and margarita.
Nutrition
Calories: 1150kcal | Carbohydrates: 117g | Protein: 47g | Fat: 56g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 3043mg | Potassium: 1478mg | Fiber: 10g | Sugar: 32g | Vitamin A: 2519IU | Vitamin C: 89mg | Calcium: 491mg | Iron: 8mg
Mexican Pizza
Ingredients
Mexican Rice
- 1 TBSP Extra-virgin olive oil
- 1/4 cup Onion chopped
- 1 tsp Garlic minced
- 1/2 cup White rice
- 1 cups Chicken broth
- 1/2 tsp Paprika
- 1 TBSP Tomato paste
Mexican Pizza
- 8 oz Ground beef
- 1/2 tsp Garlic powder
- 1/2 tsp Ground Cumin
- pinch Dried Oregano
- 1/2 tsp Chili powder
- 1/2 tsp Paprika
- 2 cups Chicken broth
- 2 TBSP Tomato Paste
- 1/2 cup Refried beans
- 2 large Tortilla wraps
- 3/4 cup Mexican cheese blend
- Fresh cilantro garnish
Chips and Salsa
- 1 large Tomato stem removed
- 1 TBSP Tomato paste
- 1 TBSP Red onion minced
- 2 clove Garlic
- 1/4 tsp Lime juice to taste
- 1/2 TBSP Extra-virgin olive oil
- 1 TBSP Fresh cilantro chopped
- 1/2 TBSP Jalapeño pepper optional
- 2 oz Tortilla chips
Margarita Mocktail
- 1 TBSP Honey
- 12 oz Sparkling water
- 8 oz Orange juice
- 2 TBSP Lime juice as needed to taste
Instructions
- Preheat the oven to 350°F (177°C).
- Set a saucepan over medium heat.
- Prep the garlic and onion for the Mexican rice.
- Make rice: Add the olive oil, onion and garlic to the heated saucepan and cook for 2 to 3 minutes. Add the rice, broth, and paprika and season with salt and pepper. Cook the rice according to the directions on the package. While the rice is cooking, make the Mexican pizzas.
- Heat a pot on medium heat. Once hot, crumble in the beef, garlic powder, cumin, oregano, chili powder, and paprika and brown while using a spatula to break it up into smaller pieces until it is no longer pink. Whisk in the broth and tomato paste until combined. Bring to a simmer until the liquid reduces and thickens. Taste and adjust the seasoning with salt as needed.
- Spread the refried beans onto a tortilla. Drizzle with sauce from the pan and use a slotted spoon to evenly portion the beef over the beans, then evenly sprinkle with cheese. Place another tortilla over top. Drizzle with sauce from the pan and top with more cheese.
- Place on a baking sheet, transfer to the oven, and bake until cheese has fully melted, about 10 to 12 minutes. While baking, make the salsa and margarita mocktail.
- Prep salsa ingredients per instruction above. Add all ingredients (except the tortilla chips) to a blender or food processor and pulse until the salsa is smooth. Season with salt and pepper to taste.
- Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients as needed to taste. Chill in the fridge until you are ready to serve.
- Finish the rice: Whisk in the tomato paste. Season with salt and pepper to taste before serving.
- Finish the pizza: Remove from oven and cut into wedges.
- Serve: Enjoy Mexican pizza with rice, chips and salsa, and margarita.
Nutrition
Calories: 1150kcalCarbohydrates: 117gProtein: 47gFat: 56gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 130mgSodium: 3043mgPotassium: 1478mgFiber: 10gSugar: 32gVitamin A: 2519IUVitamin C: 89mgCalcium: 491mgIron: 8mg
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