RACHAEL RAY'S MEXICAN PIZZA
This is from the Everyday with Rachael Ray magazine. It's very delicious and also versatile. You can add or subtract ingredients to suit your taste. The recipe says to use a regular baking sheet for this, but I prefer to use a pizza baking sheet to make it look more pizza-like.
Provided by andrea.e
Categories Lunch/Snacks
Time 1h15m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees.
- In a medium bowl, combine 1 1/2 cups cheddar with the monterey jack and set aside.
- Brush a rimmed baking sheet with 1 tablespoon olive oil. Arrange 6 tortillas on a sheet so that the surface is covered, overlapping as needed. Sprinkle the remaining 1 1/2 cups cheddar cheese evenly over the tortillas, leaving a 1/2-inch border on all sides; cover with the remaining 6 tortillas, overlapping as needed. Prick the top layer with a fork and bake until the tortillas begin to brown, about 10 minutes.
- In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and cook until golden-brown, about 10 minutes. Add the beans and 1/4 cup water and mash until the beans are soft and the liquid is absorbed, about 5 minutes. Season with salt and pepper.
- Spread the bean mixture over the tortillas, leaving a 1/2-inch border. Top with the taco sauce, chiles, chorizo and reserved cheese mixture. Bake until the cheese is melted, 25 to 30 minutes.
Nutrition Facts : Calories 1271.3, Fat 65.2, SaturatedFat 30.6, Cholesterol 138.1, Sodium 2038.8, Carbohydrate 111, Fiber 20, Sugar 9.5, Protein 62.1
NACHO BREAD PIZZAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Split bread lengthwise. Hollow the bread out and cut each half in half across, making 4 boats.
- Preheat oven to 350 degrees F.
- Heat a small nonstick skillet over medium heat. Add oil, 1 turn of the pan, garlic and hot peppers. Drain beans. Add half of the beans then mash the remainder of the beans in the can using a fork. Add mashed beans to the pan and combine with whole beans. Season beans with hot sauce, chili powder, cumin, salt and pepper. When the spicy beans are hot through, spread them evenly across all of the bread. Top with salsa and liberally sprinkle with cheese, covering bread to all edges. The boats will only be half-full. Melt cheese in the oven until it bubbles and begins to brown.
- Top Nacho Bread Pizzas with lettuce, olives, onions and tomatoes and serve. You can pick it up with your hands, but eat over the plate (or the kitchen sink, like me).
MEXICAN LASAGNA
Rachael Ray's Mexican Lasagna recipe, from 30 Minute Meals on Food Network, is a south-of-the-border take on an Italian classic.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
- Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
TEX-MEX PIZZAS
Provided by Rachael Ray : Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Combine first 6 ingredients in a bowl and mix.
- Press out 2 pizza shells on 2 cookie sheets. Spread 3/4 cup salsa on each pie and top with each pie with half of the shredded smoked cheese. Top each pie with half the vegetable blend and half of the sliced chorizo. Top with the shredded Monterey Jack and bake the pizzas for 15 minutes, until cheese is golden and toppings tender. Cut pizzas into squares and serve.
More about "rachaelraysmexicanpizza recipes"
HOW TO MAKE: MEXICAN DEEP-DISH PAN PIZZA - FACEBOOK
From facebook.com
MEXICAN DEEP-DISH PAN PIZZA | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
- Wipe a large, oven-safe (double wrap the handle in aluminum foil if its plastic), non-stick skillet with a little oil and pour in the muffin mix
MEXICAN CHICKEN PIZZAS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
10 BEST RACHAEL RAY MEXICAN RECIPES - YUMMLY
From yummly.com
RACHAEL RAY RECIPES: FIND NEW RECIPES IN RACH'S ONLINE RECIPE BLOG
From rachaelray.com
EASY PIZZA SAUCE – RACHAEL RAY
From rachaelray.com
RACHAEL RAY’S MEXICAN DEEP-DISH PAN PIZZA
From thegoodstuffguide.com
MEXICAN CHICKEN PIZZAS – RACHAEL RAY
From rachaelray.com
MEXICAN CHICKEN PIZZAS RECIPE | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
MEXICAN DEEP-DISH PAN PIZZA - RACHAEL RAY SHOW
From rachaelrayshow.com
CHICKEN PARM PIZZA – RACHAEL RAY
From rachaelray.com
HOW TO MAKE: MEXICAN CHICKEN PIZZAS | RACH USES CHICKEN
From facebook.com
RACHAEL'S HOMEMADE PIZZA RECIPES | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
MEXICAN PIZZA (TACO BELL COPYCAT) - TASTES BETTER FROM …
From tastesbetterfromscratch.com
MEXICAN - RECIPES, STORIES, SHOW CLIPS + MORE - RACHAEL RAY SHOW
From rachaelrayshow.com
RACHAEL RAY: MEXICAN CHICKEN PIZZAS RECIPE - FOODUS.COM
From foodus.com
RACHAEL RAY IN TUSCANY | RACHAEL RAY
From rachaelray.com
MEXICAN DEEP-DISH PAN PIZZA – RACHAEL RAY
From rachaelray.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love