Ok, here’s my last Pioneer Woman/Tasty Kitchen recipe of the week. I had such high expectations for this one. It’s really sad in my house when a recipe lets me down. To be fair, I did leave out some stuff. Like, cilantro. And pico de gallo. And lettuce. I don’t need all that stuff, but hey, maybe it would have made it better. Toby really liked his with some chopped up cayenne peppers from the garden. The biscuits I bought had 10 in the can, so I made 10 tiny pizzas. I left the fake ground beef off a couple to mix it up a little. I did slice up a tomato and serve it on the side with it. Again, Toby liked this more than I did.
Mexican “Flatbread” Pizza
* 1 can Large Biscuits (non Flaky) (8 Biscuits Per Can)
* 1 whole Can (14.5 Ounce) Refried Beans
* 3 Tablespoons Salsa Or Picante Sauce (I used salsa)
* 1-½ cup Grated Cheddar Cheese
* Pico De Gallo (I omitted)
* 2 cups Browned Hamburger Meat, Seasoned (I used Quorn Grounds)
* Shredded Iceberg Lettuce (I omitted)
* 3 Tablespoons Salsa
* 5 Tablespoons Sour Cream
* Cilantro For Garnish (I omitted)
Preheat oven to 375 degrees. Flour work surface and roll out each biscuit until very flat. Brush very lightly with olive oil. Bake for 8 minutes, or until starting to turn golden. Remove from oven and set aside.
Mix refried beans with salsa. Heat on stovetop.
Heat up leftover ground beef.
To assemble, spread refried beans over each flatbread. Top with plenty of beef. Sprinkle shredded cheddar over the top. Return to oven for three minutes, or until melted and bubbly. Top with plenty of pico de gallo and lettuce.
Mix together salsa and sour cream. Drizzle over the top of each pizza. Garnish with cilantro. Cut into wedges and serve immediately.