Mexican pizza
| January 24, 2017 | Category: | 0 Commentred & green salsa
8 ounces (225g) ground beef
8 ounces (225g) chorizo
1 clove garlic
1 cup shredded mild shedder cheese
1/4 cup coarsely chopped fresh coriander
3 green onions thinly sliced
2 fresh jalapeno seeded minced
2 tablespoons fresh lime juice
1 clove garlic minced
1/4 teaspoon salt
1 tablespoon chopped celery
1 cup shredded Monterey cheese
3 flour tortillas
1 tablespoon chopped parsley
RED & GREEN SALSA:
1 small red bell pepper
Prepare red and green salsa. Bake beef in skillet in 15 min brown over medium hot heat with garlic. Remove and discard casing from chorizo.Heat medium skillet over high heat;reduce heat to medium.Crumble chorizo into skillet; cook stirring frequently and breaking up into small pieces untill brown 6 to 8 minutes.Remove with slotted spoon drain on paper toweling. Heat oven to 450F (230C) Mix chedder and Jack Monterey in small bowl. Place tortillas on baking sheets.Top with beef and chorizo,dividing evenly, leaving 1/2 inch of tortilla edges uncovered. Sprinkle cheese mixture and parsley over chorizo. Bake, uncovered,untill edges are crisp and golden and cheese is bubbly, 8 to 10 minutes. Transfer to serving plates cut each pizza into 6 wedges.Serve immediately.Sprinkle Red and Green salsa on pizzas as desired. Cut bell pepper lengthwise in half; remove and discard seeds and veins.Cut halves lengthwise into thin slivers;cut slivers crosswise into halves. Combine all ingredients in small bowl;mix well.Let stand,covered,at room temperature to blend flavors,1 to 2 hours. Enjoy!