Mr. A called me today. He only calls if there’s an emergency, otherwise he can go weeks at work without ringing me. So when he called, I hesitantly answered (you never know with these phone calls what lies on the other side of the conversation). Luckily there was no serious emergency, but he would be coming to dinner tonight with his colleague, Brad. Well I appreciated the 8 hour warning, now I needed to think of something fun and creative for our visitor.
Before Mr. A’s call my Ayi asked if I could teach her how to make quiche. That was the plan. Quiche, with cauliflower soup and a side salad. I know some families eat quiche once a week. Not my family. I think I’ve made it 3 times. EVER. But one thing for sure was my family loved it all three times. I suggested quiche to my husband and he was like…. “Um… Could you think of something better?”
Could you be more specific please!!
Well Brad is a fellow American expat living in London… lucky him! I thought about it for a few minutes and then it hit me. What fast food is not available in either China or London? Something that most American expats yearn for no matter how great their expat location is… So what restaurant…..
As I’ve said before my family loves taco night, but on night’s when I have a dinner guest, normal tacos just don’t suffice. Luckily I recently came across Domestic Superhero’s “Taco Bell” Mexican Pizza post on Facebook.
What expat (even those who look down at Taco
Hell Bell) wouldn’t feel nostalgic when faced with a classic American delicacy!
Taco-Bell Mexican Pizzas would be it!
A few weeks ago I made Enchilada Sauce and stored it in a jar in the fridge. To be honest I kind of forgot about it until I saw it hiding back there yesterday (next to the Buddha’s Hand Marmalade… Need to finish that up soon too!). I thought it would taste fabulous in in this recipe. While Domestic Superhero’s Post was a vegetarian option, I mixed the enchilada sauce with ground beef. A delicious decision if I may say so!
Take my advice and go ahead and double or triple the enchilada sauce recipe. Jar it and toss it in the fridge then you can add it to lots of things, from Mexican tacos, to dips, to even soup! It has such a rich and bold taste, I guarantee that you’ll never buy canned enchilada sauce again.
Taco Bell Mexican Pizza
- 1 1/2 Cups Homemade Enchilada Sauce (This will make a little more than 1 1/2 cups)
- 2T (30ml) Vegetable Oil
- 2T Flour
- 4T (32g) Chili Powder
- 1/2t (2.5g) Garlic Powder
- 1/2t (2.5g) Salt
- 1/4t (1.25g) Onion Powder
- 1/4t (1.25g) Cumin
- 1/4t (1.25g) Oregano
- 1/4t (1.25g) Paprika
- 2 Cups (500ml) Chicken Broth
- 8oz Ground Beef
- 1T Vegetable Oil
- 1/2 Red Onion, chopped small
- 1 Can Vegetarian Refried Beans
- 1 Tomato, chopped small
- Lettuce, shredded
- 4 cups Shredded Cheese (I used a mix of White and Yellow Cheddar)
- Sliced Black Olives
- Sliced Jalapeños
- Chopped Cilantro
- Lime Slices
- Paprika-Lime Sauce:
- 1 cup Sour Cream
- 1 Lime Slice
- 1/2T Smoked Paprika
- 2T Cilantro
- 16 Small Tortillas
- Make the Enchilada Sauce: Heat oil in saucepan. Add flour and stir for 1 minute to create a thickening agent. Add all of the seasonings. Stir to combine. Slowly whisk in chicken broth. Continue to whisk until smooth and the liquid comes to a boil. Reduce heat, simmer for 15 minutes or until the sauce is reduced and thick.
- Brown the ground beef. stir in 1 1/2 cups of the enchilada sauce. Set aside.
- On a griddle pan (or frying pan on the stovetop) sprayed with cooking spray, toast the tortilla on both sides. Make sure to move it around and flip it over every 30 seconds or so to prevent burning. Once you’ve toasted all the tortillas set aside.
- Heat 1T vegetable oil in a small saucepan and saute red onions until soft. Add refried beans and heat through. Set aside but keep warm.
- Take one tortilla and spread about 1/4 cup of beans on it. Top with a second tortilla. Spoon beef-enchilada mix on to second tortilla and then cover with cheese. Repeat with remaining tortillas.
- Bake on 400F for 10-12 minutes or until cheese is melted and the tortillas are crunchy.
- In the meantime, make the Paprika-Lime Sauce by mixing all of the ingredients.
- Remove Mexican Pizzas from the oven and serve warm topped with guacamole, olives, lettuce, tomatoes jalapenos, cilantro and Paprika-Lime Sauce.