Crispy Beef and Bean Tortilla Pizzas

Instructions

1. 1

   Preheat the oven to 200°C/400°F with a rack in the middle. During preheating, wash and dice the tomato, wash and thinly slice the green onion, and grate the cheese. Set out eight flour tortillas approximately 15 cm across and 30 g each.

2. 2

   Heat a 28 cm skillet over medium-high heat. Add the beef and cook for 8–10 minutes, breaking it into small pieces, until browned and at least 71°C/160°F.

3. 3

   While the beef cooks, heat 30 ml oil in a separate 25 cm frying pan over medium-high heat until shimmering, approximately 175°C/350°F. Fry the tortillas individually for 30–45 seconds per side until golden and crisp, using tongs to turn them. Gradually add the remaining 30 ml oil between batches, letting it heat before adding another tortilla. Drain on paper towels without stacking; allow 15–18 minutes for heating and all eight tortillas.

4. 4

   As soon as the beef is browned, stir in the fajita seasoning, all the refried beans and 100 g salsa. Reduce the heat to medium and cook for 3–4 minutes, stirring, until the filling reaches 74°C/165°F. Cover and turn off the heat while the remaining tortillas finish frying.

5. 5

   Arrange four crisp tortillas on a 33 × 45 cm baking tray. Divide the warm beef filling evenly over them and cover with the other four tortillas. Spread the remaining 200 g salsa over the tops and distribute all the cheese evenly over the salsa.

6. 6

   Bake for 8–10 minutes, until the cheese has melted and the filling in the centre of each pizza reaches 74°C/165°F.

7. 7

   Let stand for 2 minutes, then scatter all the tomato and green onion over the pizzas. Serve one double-layer pizza per person.