Mini Mexican Pizzas

I'm experiencing some pretty severe writer's block right now. Also, it is almost midnight (since I write these posts the night before they go live) and I have been cleaning my house for the past three hours.

What I am trying to say is I'm tired right now and to be honest there aren't many words I could use that would do these little pizzas justice. They are wonderful and addicting. I could have eaten all twelve, but I had to share them with my husband. Bummer.

These are my new favorite appetizer. P.S. They'd be perfect for football parties.

Mini Mexican Pizzas

3-4 large whole wheat tortillas

1 cup lean ground beef, cooked

1/2 cup refried beans (homemade or store bought)

1/2 cup salsa (homemade or store bought)

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 cup shredded cheese, I used half monterey jack/half cheddar

1 small can sliced black olives 

optional toppings: shredded lettuce, sour cream, salsa, diced tomatoes

Preheat the oven to 425 degrees. Using a 3-4" round cookie cutter, the top of a drinking glass, or the top of an empty metal can, cut twelve circles out of the tortillas.

Spray a 12-count muffin pan with non-stick cooking spray. Press each tortilla circle into a muffin tin using your fingers.

Mix together cooked ground beef, refried beans, salsa, chili powder, cumin and salt together in a bowl. Scoop 2 tablespoons of filling on top of each tortilla round in the muffin pan. Sprinkle cheese over each mini pizza. Place olives on top of cheese.

Bake for 10-12 minutes or until cheese is melted and edges are crispy. Remove from oven. Using a table knife loosen the edges of each pizza from the pan and scoop them out with a fork. Serve immediately with desired toppings.

Recipe Source: The Taste Tester, adapted from Dashing Dish

Shared here: Pin Me Fridays @ Diana Rambles