Taco Pizzas

March 26th, 2015

Mexican Taco 1

This is my farewell post from Florida.  We are heading back to North Carolina on Friday.  It is a time for cleaning out the refrigerator and pantry.  It is also time for simple easy meals.  This recipe came from a new book by Ellie Krieger called Weeknight Wonders.  I love Ellie’s recipes because they are healthy and fairly uncomplicated.

Mexican Taco 2VI loved the crispy corn tacos, bean mixture and seasoned ground turkey.  I had to skip the corn called for because the freezer yielded only a sorry package of peas.  This has been a great meal to have on hand.  It has made one dinner and several lunches.

When we were in Sante Fe, New Mexico several years ago, we walked into an antique store and saw a whole set of Mexican pottery dinnerware.  I fell in love with it.  The platter pictured here is part of the set.  It was made in Patzcuaros, Mexico.  It is glazed so that it is food safe.  Now that we are selling the house I will have to part with the whole set.  Let me know if anyone is interested.  It will more than likely be a part of an Estate sale that we will have next year.

Mexican Taco 3I am looking forward to seeing you some time next week with news and recipes from Lake Lure.  Spring in the mountains is one of my favorite times of the year.


TACO PIZZAS (Weeknight Wonders by Ellie Krieger)

8 small corn tortillas (6 inches in diameter)
2 tablespoons canola oil
4 scallions
3 cloves garlic
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3/4 pound lean ground turkey
1 ear fresh corn or 2/3 cup corn kernels
1/2 cup tomato sauce
1 cup canned low-sodium pinto beans
1/4 cup chicken broth or water
3 ounces pepper jack cheese (3/4 cup grated)
1/2 cup reduced-fat sour cream

Preheat the oven to 425 degrees F.

Brush the tortillas on both sides lightly with 1 tablespoon total of the oil.  Place them on 2 baking sheets and bake until crisp, 5 to 7 minutes.  Remove from the oven, leaving the tortillas on the trays.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.  Thinly slice the scallions, keeping the dark greens separate, and mince the garlic.  Add the scallion whites and light green parts to the skillet and cook until translucent, 2 minutes.  Add the garlic, chili powder, cumin, oregano, salt, and cayenne and cook for 1 minute more.

Place half of the scallion-spice mixture in the bowl of a small food processor and set aside.  Add the turkey to the remaining scallion-spice mixture in the skillet and cook, breaking the meat up with a wooden spoon, until it is cooked through, 4 to 5 minutes.  Meanwhile, if using an ear of corn, cut the kernels off. Add the corn kernels and tomato sauce to the skillet, with the browned turkey and cook until most of the liquid is absorbed, 2 to 3 minutes.

Drain and rinse the pinto beans and add them, along with the broth, to the food processor.  Pulse until smooth, scraping the sides once or twice if necessary.  Grate the cheese.

Spread 2 tablespoons of the bean mixture on each tortilla and top with about 1/4 cup of the turkey mixture.  Sprinkle a heaping tablespoon of cheese on top and bake until the bean puree is warmed through and the cheese is melted, 3 to 4 minutes.  Remove from oven and sprinkle with the scallion greens.  Cut each pizza into quarters with a sharp knife or pizza cutter and serve each with a dollop of the sour cream.

Printable Recipe

18 responses to “Taco Pizzas”

  1. Great meal Penny. I can’t believe it’s from your freezer. Enjoy spring in the mountains. It’s a lovely time of the year there.

    • Penny says:

      Not all from the freezer Sam. Corn tortillas and beans in the pantry. Looking forward to the dogwoods and daffodils.

  2. Mary says:

    Beautiful platter – the colors are so lovely. Don’t you just love Santa Fe?
    So are your selling the Florida house Penny? Will you be here in NC year round now?

    I make a similar tostada this way with the crispy corn tortillas – no meat of course – but mashed thickened black beans, grated cheese, shredded lettuce, salsa and a dollop of guacamole and sour cream on top. Easy to eat two as they are really yummy, as I’m sure your turkey ones are. Don’t you find we are all getting so creative with food – thinking back we really ate quite differently in our early days when slaving over the hot stove, ha ha!

    Safe travels tomorrow – we’re heading north too, up to DC for the weekend for our anniversary (we were married there). It’s going to be quite cold so digging out the boots and scarves yet again!

    Hugs – hope we see you in Asheville some time this year.
    Mary x

    • Penny says:

      Hi Mary. Yes, we will be putting our house on the market in the late Fall. But are plans are to still visit warm climes in the winter months. We will just rent.
      I will have to try your vegetarian version of tortillas. We always have vegetarian guests at Lake Lure.
      Safe travels to you too. Happy Anniversary to you both!
      I am delighted to have received a comment from your Granddaughter Cassie. Her blog is lovely. Talented like her Grandmother.
      Hugs back, Penny

  3. Cassie says:

    I’ve found your blog from my Grandma Mary’s blog comments — and what lovely photos and recipes you have! I’ve started following you on Bloglovin’. 🙂 These tostadas look so good, and yes — what a gorgeous platter! I will have to give these a try with the delicious soy chorizo that I sometimes buy at Trader Joe’s. A was at Lake Lure back in October for a friend’s wedding at the 1927 Lake Lure Inn. Gorgeous wedding on a cool afternoon. My husband and I are heading to Asheville for a long weekend at the end of April, and I can’t wait to enjoy spring in the crisp mountain air! Cheers! xx Cassie

    • Penny says:

      Hi Cassie! I have visited your blog as well and you have very impressive photography and food! You definitely take after your Grandmother.
      So glad that you will be visiting our part of the state in April. While in Asheville, try to get reservations at Curate. It is a wonderful tapas restaurant that has gotten glowing reviews. Our Son and DIL from Cary loved it when they were visiting.
      Looking forward to seeing you here and at your site. My Best, Penny

  4. Larry says:

    Looks like a great clean out the fridge meal Penny. Have a safe trip north.

    • Penny says:

      Thanks Larry. Looking forward to being back. But I have a feeling we will have to deal with burst pipes and other winter damages. Fingers crossed.

  5. Barbara says:

    Nothing like a clean-up meal. Penny. Often they are the most creative and tasty. I like your pizzas. Forgot about Ellie…I used to enjoy her too.
    Have a safe trip north!

  6. Penny @ The Comforts of Home says:

    Yummy! I am looking forward to seeing you! As soon as you are settled, let’s meet at Fig for our annual spring lunch. I have sooooo much to tell you!

    • Penny says:

      Can hardly wait Penny. We have come home to some major water problems; new pump in order. Never travel home on a Friday when help can’t arrive until Monday. LOL. Should have it worked out by next week. Looking forward to seeing you.

  7. Susan says:

    I’m sure it must be hard for you to part with that beautiful set of dishes, Penny! The tacos look so pretty on the platter. This is a great recipe and so full of delicious flavors. I’ll be saving this recipe! Safe travels back to NC!

  8. Madonna says:

    I always shy away from Mexican food, not that I don’t like it, but because I don’t like cilantro. I think this would be delish and no one would miss the cilantro. 🙂 I think I have everything in my pantry/frig to make this. Thanks.

    Oh, and I hope you and your family have a Happy Easter.


  9. Chris says:

    I am loving this recipe. One of my guilty pleasures is getting one of the Mexican Pizzas from Taco Bell about 2-3 times a year. I never out-grew loving those as a teenager.

    But now more often I will make a version of my own at home that is far superior. I can’t wait to give these a try.

    • Penny says:

      These are also so easy Chris. You could substitute refried beans for the pinto bean mixture and use any topping you like.

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