So you start by crisping up some corn tortillas in the oven, then smear them with mashed pinto beans. Top that with a delicious and perfectly spicy taco filling, then sprinkle the whole thing with cheese. After they bake for a few minutes, you drizzle them with a cilantro-lime yogurt sauce, then finish them off with diced tomatoes. Yum. These were a huge hit with everyone, and I know they'll be in the regular rotation come this fall when our weeknights are ridiculously busy. Quick, easy, healthy, and a family favorite? Instant slam dunk.
Taco Pizzasadapted from Ellie Krieger's Weeknight Wonders
- 8 (6-inch) corn tortillas
- 2 Tbs canola oil
- 1/2 medium red onion, diced
- 3 cloves garlic, minced
- 1 Tbs chili powder
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 3/4 pound ground turkey
- 1 ear of fresh corn or 2/3 cup kernels
- 1/2 cup salsa
- 1 cup canned pinto beans, rinsed and drained
- 1/4 cup low sodium chicken broth
- 3/4 cup grated Pepperjack cheese
- 1/2 cup nonfat Greek yogurt
- juice of 1/2 lime
- 1 Tbs water
- 1 Tbs chopped fresh cilantro
- 1/2 cup chopped fresh tomatoes
Preheat oven to 425 degrees.
Brush both sides of the tortillas lightly with 1 tablespoon total of the oil. Arrange them in a single layer on two baking sheets, and cook 5 to 7 minutes, or until they are lightly crisp. Remove from the oven and set aside.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, cumin, chili powder, oregano, salt, and cayenne, and cook until fragrant, about one minute.
Transfer about half the onion mixture to the bowl of a small food processor (or a small mixing bowl). Leave the rest in the skillet.
Add the turkey to the skillet and cook, breaking up the meat with a wooden spoon, until it's cooked through, about 5 minutes.
Add the corn kernels and salsa to the turkey, and cook about 2 to 3 minutes, or until most of the liquid has been absorbed.
Meanwhile, add the pinto beans and broth to the food processor and pulse until smooth, scraping down the sides once or twice (you could also do this in a mixing bowl using a potato masher).
Spread 2 tablespoons of the bean mixture on each tortilla, then top with about 1/4 cup of the turkey mixture.* Sprinkle a heaping tablespoon of the cheese on top and bake 3 to 4 minutes, or until the cheese is melted.
As the pizzas bake, whisk together the yogurt, cilantro, lime juice, and water.
Remove the pizzas from the oven and drizzle the sauce over the top. Top with the diced tomatoes, cut each pizza into quarters, and serve.
*You will have a bit of the turkey mixture leftover. I used mine to make a killer taco salad the next day for lunch