MEXICAN PIZZAS

35

10 flour tortillas (8-inch)
PAM^® Avocado Oil No-Stick Cooking Spray
1 pound ground beef (80% lean)
1 can (10 oz) RO*TEL^® Mild Diced Tomatoes & Green Chilies, drained, divided
1 pkg (1.25 oz) taco seasoning mix
2/3 cup water
1 can (16 oz) Rosarita^® Original Refried Beans
2-1/2 cups shredded Colby and Monterey Jack cheese
1/2 cup enchilada sauce
1 green onion, chopped

Preheat oven to 200°F. Lightly coat a large non-stick skillet with PAM^® Avocado Oil No-Stick Cooking Spray and warm over medium heat. Add in tortilla and cook in the pan until crispy, about 45 seconds on each side. Place on a baking sheet in the oven to keep warm. Repeat for the rest of the tortillas.
Cook ground beef in a skillet over medium heat until crumbled and browned, about 8 minutes; drain. Set aside 1/2 cup of drained RO*TEL^® Mild Diced Tomatoes & Green Chilies. Pour remaining tomatoes, taco seasoning and water into a skillet with beef. Bring to a boil, reduce heat and simmer 3 to 4 minutes.
Pour Rosarita^® Original Refried Beans in a microwave-safe bowl and microwave for 1 minute to soften for spreading.
Assembling pizzas: Remove tortillas from the oven. Increase oven temperature to 400°F. On a cool baking sheet, place a tortilla; spread it with 1/2 cup of beans, then top it with 1/2 cup of beef. Stack an additional tortilla and top with 2 tablespoons of enchilada sauce and 1/2 cup of cheese. Repeat for the rest of the ingredients.
Bake in batches for 5 to 10 minutes, until the cheese is melted. Top with green onions and remaining tomatoes and green chilies. Slice Mexican pizzas and serve.