“Mexican Pizzas are delicious corn tortillas topped with beans, beef and all the delicious taco toppings you can imagine! They can be cut into wedges and served as an appetizer or left whole and served as a main dish.”
Recipe Yield 4 pizzas
1 (16 ounce) can refried beans
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 tablespoon vegetable oil
4 (6 inch) corn tortillas
8 ounces shredded Cheddar cheese
8 tablespoons sour cream
2 plum tomatoes, chopped
2 green onion, chopped
1 (4 ounce) can diced green chilies, drained
1/2 avocado, diced
1 tablespoon black olives, sliced
Heat the refried beans.
In a large skillet, brown the ground beef. Stir in the seasoning packet.
Preheat oven to 350 degrees F (175 degrees C).
Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chilies, avocado, and olives.
Simple and sensational,this fish dish is a must for weekend entertaining,served with a refreshing mint salad.
• 1 tsp Ground Turmeric
• ½ tsp Ground Cumin I
• ½ tsp Fish Seasoning
• 500 ml plain yoghurt
• 4 hake fillets
• 2 spring onions, thinly sliced
• 1 cucumber, finely diced
• 1 punnet cherry tomatoes, quartered
• 2 tbsp fresh mint, finely chopped
• 1 clove garlic, crushed
1. Combine the spices with half the yoghurt in a shallow bowl
2. Add the fish and coat with the mixture
3. Cover and allow to marinate for 30 mm — 1 hr if time permits
4. Combine remaining ingredients and place in a small bowl
5. Cook the fish as desired, either on a lightly oiled griddle pan or under a grill, turning once
6. Serve fish with rice and the fresh salsa
7. Garnish with fresh herbs
Serves: 4 Preparation Time: 15 mm , CookingTime:50 min
SPICY COUNTRY RIBS
4 pounds pork country ribs
½ cup onion, finely chopped
½ cup ketchup
½ cup cider vinegar
¼ cup brown sugar
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon dried oregano
Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire,
chili powder and oregano in a 4 to 6 quart slow cooker.
Stir in the ribs.
Cook on low heat 6 hours or on high heat for 3 1/2 hours.
Using tongs, remove the ribs from the cooker and arrange on a broiler pan.
Preheat the broiler.
Pour the juices from the slow cooker into a bowl and place in the freezer for
10 minutes to hasten the separation of the fat.
Remove and discard the fat.
Pour the defatted juices into a sauce pan; bring to a boil over high heat
until mixture is reduced by half, about 15 minutes.
Broil the ribs 6 inches from the heat until browned.
Serve ribs with the sauce.