Name: MEXICAN-STYLE PIZZAS
Cook time: 45 min
Ingredients: 1 tsp olive oil; 450 g prime beef mince ((1lb)); 1 beef stock cub; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 400 g can whole cherry tomatoes in juice ((14oz)); 420 g can chilli beans ((14.8oz)); 1 red capsicum; 1 small crunchy lettuce; 2 spring onions; 1 large avocado; 4 large wraps; 1 1/4 cups grated cheddar cheese ((125g)); 150 g lite sour cream ((5.3oz)); Handful fresh coriander ((optional))

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These Mexican-style pizzas are more Tex-Mex than authentic Mexican, but super tasty anyway! They’re really easy to prepare too.

The wraps make a nice light alternative to regular pizza bases, and doubling them up means the base isn’t too thin. You can use your favourite brand of wraps. I used Farrah’s – they have a great range of new flavours to choose from!

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MEXICAN-STYLE PIZZAS

Keyword: BEEF, MAIN MEALS

Difficulty: Easy

Ready In: 45 minutes

Serves: 4

These Mexican-style pizzas are more Tex-Mex than authentic Mexican, but super tasty anyway! They’re really easy to prepare, and the wraps make a nice light alternative to regular pizza bases.

QUICK PRINT

Ingredients

MINCE

1 tsp olive oil
450 g prime beef mince (1lb)
1 beef stock cub
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
400 g can whole cherry tomatoes in juice (14oz)
420 g can chilli beans (14.8oz)

PIZZA TOPPINGS & BASE

1 red capsicum
1 small crunchy lettuce
2 spring onions
1 large avocado
4 large wraps
1 1/4 cups grated cheddar cheese (125g)
150 g lite sour cream (5.3oz)
Handful fresh coriander (optional)

Instructions

PREPARE MINCE
Heat olive oil in a large pot on medium-high. Add mince and cook, stirring to break up, until browned all over. Crumble in stock cube and add cumin, oregano and paprika. Stir in tomatoes and chilli beans and simmer rapidly, stirring occasionally, for 10-15 minutes. Season with salt and pepper to taste.
Preheat oven to 210ºC (410ºF) bake and line two oven trays with baking paper.
PREPARE TOPPINGS
Meanwhile, finely dice capsicum. Shred lettuce, finely slice spring onions and mash avocado.
ASSEMBLE PIZZAS
Place a wrap on each oven tray. Sprinkle 1/4 cup cheese evenly over the top of each wrap and place another wrap on top, forming two pizza bases. Top each base with half of the mince mixture. Sprinkle capsicum over the top and then the remaining cheese. Cook for 10 minutes, then switch the position of the trays and cook for a further 10 minutes, until bases are golden brown and cheese has bubbled up.
SERVE
Slice pizzas into wedges and top with shredded lettuce, dollops of avocado and sour cream. Sprinkle spring onions and coriander over the top, if using. These pizzas are easiest eaten with a knife and fork!

Recipe Notes

WINE MATCH: An ice cold beer - try a pilsner. Otherwise a Rosé would be good.
GLUTEN-FREE OPTION: Make sure stock cube and chilli beans are gluten-free. Use gluten-free wraps.
INGREDIENT SWAPS: If you can’t find canned cherry tomatoes, you can used canned crushed tomatoes instead.
STORING AND REHEATING: Pizzas are best reheated in the oven so that the base retains its crispness. Store lettuce, avocado, sour cream, spring onions and coriander separately from pizzas and add just before serving.