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Cheese Enchiladas
Dinner Mexican

Cheese Enchiladas

4.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
  3. 3 Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
  4. 4 Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

By Michelle

The Best Red Enchilada Sauce
Pantry Mexican

The Best Red Enchilada Sauce

4.7

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Arrange ancho chiles on a baking sheet. Bake in the preheated oven until toasted 3 to 4 minutes.
  3. 3 Remove and discard stems and seeds from toasted peppers. Place peppers in a bowl; add enough hot water to bowl until peppers completely covered. Soak for 1 hour.
  4. 4 Combine ancho chiles, about 1 cup broth, tomato paste, oil, garlic, salt, oregano, and cumin in a blender; blend until smooth. Combine ancho chile mixture and remaining 2 cups beef broth in a saucepan over medium heat; simmer until heated through, about 10 minutes.

By Fox Woadhill Rogers

Southwestern Black Bean Stew
Dinner Mexican

Southwestern Black Bean Stew

4.5

Prep
Cook
Total

Instructions

  1. 1 In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
  2. 2 In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.

By Lanay Bien

Simple Mexican Rice
Dinner Mexican

Simple Mexican Rice

4.2

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
  3. 3 Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

By ELIZABETH101

Simple Instant Pot Beef Chili
Dinner Mexican

Simple Instant Pot Beef Chili

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine beef and diced tomatoes in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Unlock and remove lid, switch to saute mode. Cook until liquid is reduced, about 5 minutes. Add tomato paste and water. Add chili powder, chipotle powder, garlic salt, adobo seasoning, paprika, and onion powder and stir to combine. Serve immediately.

By thedailygourmet

Enchilada Casserole
Dinner Mexican

Enchilada Casserole

4.5

Prep
20 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water.
  3. 3 Cook ground beef with garlic salt and onion powder in a large skillet until browned and crumbly, about 5 to 7 minutes; drain fat.
  4. 4 Mix refried beans and 1/2 cup of the prepared enchilada sauce with the beef.
  5. 5 Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish.
  6. 6 Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the beef.
  7. 7 Cover with another layer of tortillas dipped in enchilada sauce. Spoon in remaining beef mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
  8. 8 Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

By Kathy

Slow Cooker Mexican Shredded Chicken
Dinner Mexican

Slow Cooker Mexican Shredded Chicken

4.7

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
  2. 2 Place chicken in a 3-quart slow cooker. Pour sauce over top.
  3. 3 Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
  4. 4 Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.

By Sarah

'Anything Goes' Easy Black Beans
Side Dish Mexican

'Anything Goes' Easy Black Beans

3.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Combine black beans, 1 cup chicken broth, tomato paste, and cumin in a heavy pot over low heat; simmer until hot, 5 to 10 minutes.
  2. 2 Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper, and jalapeño; cook until softened, 5 to 7 minutes. Add garlic; cook until fragrant, 1 to 2 minutes. Stir into beans to combine.
  3. 3 Stir sugar into bean mixture; add more chicken broth if you like a more liquid consistency. Season with hot sauce; simmer until broth develops a savory flavor from vegetables, 10 to 15 minutes.

By Chris Barila

Kim's Salsa
Appetizer Mexican

Kim's Salsa

4.8

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.

By Kimberly

Arroz a la Mexicana
Dinner Mexican

Arroz a la Mexicana

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 In food processor or blender, process onion, peppers, garlic, tomato paste, 1/4 cup water, and salt until smooth; set aside.
  2. 2 In 12-inch skillet, melt Country Crock® Spread over medium-high heat and cook rice, stirring occasionally, 2 minutes or until golden. Stir in remaining 2 1/4 cups water, green peas and carrots, and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.

By Country Crock

Roasted Red Pepper Dip I
Appetizer Mexican

Roasted Red Pepper Dip I

4.5

Prep
15 min
Cook
30 min
Total
285 min

Instructions

  1. 1 In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
  2. 2 Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.

By Andrew

Enchilada Casserole II
Dinner Mexican

Enchilada Casserole II

4.2

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep dish pie plate; set aside.
  2. 2 In a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. Return to the heat and push the meat and onion to the sides of the pan. Add the garlic to the center of the pan and cook briefly. Stir the beef and onion together with the garlic.
  3. 3 Stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. Mix well and allow to thicken slightly.
  4. 4 Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.
  5. 5 Bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.

By TAMMIE SWAIN

Rio Grande Especial
Side Dish Mexican

Rio Grande Especial

4.4

Prep
5 min
Cook
50 min
Total
55 min

Instructions

  1. 1 Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
  2. 2 Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

By Kim Grant

Lengua (Beef Tongue) Stew
Dinner Mexican

Lengua (Beef Tongue) Stew

4.5

Prep
10 min
Cook
150 min
Total
160 min

Instructions

  1. 1 Place beef tongue into a large pot with a tight-fitting lid and cover with water by 1 inch. Add salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 2 hours. Strain and reserve cooking liquid. Remove and discard skin from tongue. Shred meat using two forks; set aside.
  2. 2 Heat oil in a large pot over medium-high heat. Stir in onion, leek, celery, and carrots. Cook and stir until vegetables soften, about 5 minutes. Stir in tomato paste until no lumps remain and cook for 1 minute. Add shredded meat to the pot along with reserved broth and taco seasoning; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 20 to 30 minutes. Season with salt and pepper.

By Dasha

Slow Cooker BBQ Baked Beans
Dinner Mexican

Slow Cooker BBQ Baked Beans

4.6

Prep
15 min
Cook
315 min
Total
330 min

Instructions

  1. 1 Place sausage in a skillet over medium heat, and cook until evenly brown, about 7 to 10 minutes. Drain grease, and transfer sausage to a slow cooker.
  2. 2 Add wax beans, green beans, lima beans, and black beans into the slow cooker with sausage. Mix in baked beans with liquid and chili beans with liquid. Stir in tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.
  3. 3 Cover slow cooker and cook on Low for at least 5 hours.

By Habeas Corpulent

Greg's Taco Pizza
Dinner Mexican

Greg's Taco Pizza

4.1

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Place the ground beef in a skillet over medium heat, and sprinkle on half the package of taco seasoning. Cook and stir the beef until browned and crumbly, about 8 minutes; discard excess grease.
  3. 3 Spread the pizza dough out onto a 12-inch round pan, forming a rim of slightly thickened dough around the edge. Mix together the refried beans with salsa in a bowl; spread evenly over the crust. Mix tomato paste, water, chili powder, cayenne pepper, and the remaining half of the taco seasoning mix together in a bowl, and spread the sauce over the refried beans mixture. Top with the cooked beef, sprinkle the onions over the pizza, and evenly spread the cheese on top.
  4. 4 Bake in the preheated oven until the crust is cooked through and the cheese is bubbling and beginning to brown, 15 to 20 minutes.

By Greg Amirault

Salsa Ninety Nine (Mild)
Dinner Mexican

Salsa Ninety Nine (Mild)

4.7

Prep
60 min
Cook
120 min
Total
180 min

Instructions

  1. 1 Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
  2. 2 In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
  3. 3 In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
  4. 4 Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.

By YABEI

Belle Adorn Salsa
Appetizer Mexican

Belle Adorn Salsa

4.8

Prep
60 min
Cook
90 min
Total
150 min

Instructions

  1. 1 Combine tomatoes, onions, tomato paste, green bell peppers, red bell peppers, vinegar, banana peppers, sugar, garlic, pickling salt, and ground black pepper together in a large pot; bring to a boil. Reduce heat to low and simmer until slightly reduced in volume, about 1 1/2 hours.
  2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Scott Dennison

Copycat Chipotle Beef Barbacoa
Dinner Mexican

Copycat Chipotle Beef Barbacoa

4.2

Prep
25 min
Cook
480 min
Total
505 min

Instructions

  1. 1 Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
  2. 2 Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
  3. 3 Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
  4. 4 Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
  5. 5 Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

By RainbowJewels

Mexican Chorizo Black Bean Chili
Dinner Mexican

Mexican Chorizo Black Bean Chili

4.0

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
  2. 2 Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
  3. 3 Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.

By Jenn Seda

Mexican Shakshuka
Breakfast Mexican

Mexican Shakshuka

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Sauté onion in hot oil until translucent and tender, about 5 minutes. Add roasted peppers and garlic; sauté until fragrant, 1 to 2 minutes. Stir in tomato paste, chili powders, cumin, and paprika. Sauté until well combined, 1 to 2 minutes more.
  2. 2 Stir in tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook for about 5 minutes.
  3. 3 Reduce heat to medium-low. Make a well in tomato mixture for each egg; pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.

By Candice

Eric and Debi's Seafood Seviche
Appetizer Mexican

Eric and Debi's Seafood Seviche

4.3

Prep
30 min
Cook
Total
405 min

Instructions

  1. 1 Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
  2. 2 Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.

By Eric Debi

Mexican Rice and Beans
Dinner Mexican

Mexican Rice and Beans

4.4

Prep
5 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a medium pot over medium-high heat. Cook and stir onion, poblano pepper, and garlic in hot oil for 2 to 3 minutes. Add rice and cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and black pepper.
  2. 2 Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes.
  3. 3 Remove the pot from the heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

By Afzal Najam

Tom's Slow Cooker Vegan Chili
Dinner Mexican

Tom's Slow Cooker Vegan Chili

1.0

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
  2. 2 Cover and cook until vegetables are tender, 4 to 6 hours on Low.

By Tom

Slow Cooker Beef Tinga
Dinner Mexican

Slow Cooker Beef Tinga

1.5

Prep
15 min
Cook
315 min
Total
330 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir beef chuck until browned on all sides, about 5 minutes. Add onion and garlic; cook and stir until softened and fragrant, 3 to 5 minutes. Transfer mixture to a slow cooker.
  2. 2 Cook and stir chorizo in the same skillet until browned and crumbly, about 5 minutes. Transfer to the slow cooker. Add kidney beans and diced tomatoes to the slow cooker; fill an empty can with water and pour in over the beans. Stir in tomato paste and chipotle chile peppers. Pour in enough tomato juice to fill the slow cooker.
  3. 3 Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.

By BMannnn

Mexican Chili Soup
Dinner Mexican

Mexican Chili Soup

5.0

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Heat oil in a large pot over high heat. Sauté meat until browned on all sides, about 5 minutes. Add onions and garlic. Continue to sauté until onions are soft, 4 to 5 minutes.
  2. 2 Add chili powder, cumin, coriander, cayenne pepper, and bay leaves to pot. Cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add stock, enchilada sauce, green chile peppers, and tomato paste. Bring to a boil. Reduce heat to low, cover pot, and simmer until meat is tender, about 50 minutes.
  3. 3 Stir beans into soup, mashing beans to thicken if desired. Simmer until heated through, about 5 minutes.

By Tina Menard

Papas Rellenas (Fried Stuffed Potatoes)
Dinner Mexican

Papas Rellenas (Fried Stuffed Potatoes)

4.6

Prep
60 min
Cook
45 min
Total
255 min

Instructions

  1. 1 Place potatoes into a large pot; cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for 1 to 2 minutes. Mash potatoes with 1/2 teaspoon salt in a bowl until no lumps remain. Set aside to cool to room temperature.
  2. 2 Meanwhile, heat vegetable oil in a large skillet over medium heat. Cook and stir green pepper, onion, and garlic in the hot skillet until onion has softened and turned translucent, about 10 minutes.
  3. 3 Increase heat to medium-high; stir in ground beef. Cook and stir until beef is crumbly and no longer pink. Stir in tomato paste, vinegar, cumin, 1 teaspoon salt, and pepper until tomato paste has dissolved. Transfer beef mixture to a bowl; allow to cool to room temperature.
  4. 4 Line a baking sheet with plastic wrap or waxed paper; set aside. Beat eggs in a mixing bowl; set aside. Pour bread crumbs and flour into separate, shallow dishes; set aside.
  5. 5 Grab a handful of mashed potatoes (about 1/12 of the mashed potatoes); split into 2 equal portions. Form each piece into a small bowl shape and fill each with beef mixture. Place halves together, seal edges, and smooth to make a round ball. Repeat this step with remaining potatoes and beef mixture.
  6. 6 Working one at a time, gently roll potato balls in flour to coat; shake off excess. Dip into beaten egg, then roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded potato balls onto the prepared baking sheet. Refrigerate for 2 to 4 hours or freeze for later use.
  7. 7 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  8. 8 Cook potato balls in hot oil in batches, using tongs to roll balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate.

By alu1977

Mexican-Inspired Shepherd's Pie
Dinner Mexican

Mexican-Inspired Shepherd's Pie

4.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes.
  2. 2 While potatoes are cooking, cook ground beef in a nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and stir until meat is coated; set aside.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Heat oil in a large skillet over medium heat. Add onion and bell pepper and cook until slightly browned, about 5 minutes. Stir in frozen corn, water, and tomato paste. Bring to a simmer and cook for 3 minutes. Transfer corn mixture to a shallow baking dish and spread to cover the bottom. Top with seasoned meat.
  5. 5 Drain potatoes. Add Emmentaler cheese, taco sauce, and butter and mash with potatoes. Add milk, salt, and pepper, mash until smooth, and spread on top of seasoned meat.
  6. 6 Bake in the preheated oven until potatoes begin to brown, about 30 minutes.

By LISAMICH

Taco Pizza
Dinner Mexican

Taco Pizza

4.6

Prep
120 min
Cook
20 min
Total
140 min

Instructions

  1. 1 Add water, salt, oil, flour and yeast to your bread machine in the order listed. Select the dough cycle. Check dough after it has been mixing for a few minutes. If it is too dry and not mixing, add water, 1 tablespoon at a time, until it is mixing and has a nice dough consistency. You want the dough to be pliable but not sticky.
  2. 2 Meanwhile, in a small bowl, combine tomato paste, water, and 3/4 of the package of taco seasoning mix. Stir in chili powder and cayenne pepper; set aside. In another bowl, mix refried beans, salsa, and onion; set aside.
  3. 3 Cook ground beef in a large skillet over medium heat until evenly brown; drain excess fat. Season with the remaining 1/4 package of taco seasoning and a small amount of water. Simmer for a few minutes, then remove from heat.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C).
  5. 5 When the dough cycle is finished, remove dough from the machine. Divide dough in half, and pat into two 12-inch pans. Spread a layer of bean mixture on top of dough, then a layer of the tomato mixture. Sprinkle with seasoned beef and top with Cheddar cheese.
  6. 6 Bake in preheated oven until crust is golden brown and cheese is melted, about 15 minutes, turning pizzas halfway through baking.

By DESHL