Kid Approved & Diabetic Friendly

Mini Mexican Pizzas

This recipe is from www.dashingdish.com.

Don’t you just love meals that make nice and neat little individual portions that you can pick up and eat with one hand? If so, you’ll love these Mini Mexican Pizzas!

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On busy school nights, simplicity is what I’m after when I plan meals. It needs to be something quick and easy for me to prepare, full of quality and filling ingredients, and preferably something I can just easily scoop onto plates and quickly get to hungry mouths. This recipe is the epitome of that. Perfect individual portions for each family member, and great for little hands to just pick up and bite into. Not to mention the individual portions make it much easier to accurately calculate carbohydrates.

Mini Mexican Pizzas-2

To assemble the pizzas, start by laying each tortilla out on a flat surface, and using a glass cup, empty can, cookie cutter, etc., cut 3-4 medium circles out of each tortilla. Press each circle into the muffin tin (it doesn’t have to cover the entire side of the tin). In a small bowl, mix together the ground meat, salsa, taco seasoning, refried beans, and corn; stir until well combined. Scoop a heaping tablespoon of meat mixture into each muffin cup. Top with shredded cheese, and olives if desired. Bake in pre-heated oven for 10-12 minutes, or until cheese is melted.

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Remove the muffin tin from the oven and let pizzas cool in tin for 5-10 minutes. Remove the pizzas from the muffin tin using a fork or knife. Add additional toppings, if desired.

I haven’t yet tried this for C, but I am confident these would also pack well in a school lunch. Just heat up leftovers in the morning, pack, and they should be room temperature by lunchtime.

Mini Mexican Pizzas

Yield: 12 Mini Mexican Pizzas

Mini Mexican Pizzas

Recipe source: dashingdish.com.

Ingredients

  • 3-4 large whole wheat tortillas, or enough to cut out 12 medium circles (I used the Mission Carb Balance Whole Wheat Tortillas)
  • 1 cup ground beef
  • 1/2 cup salsa of choice
  • 2 teaspoons taco seasoning
  • 1/2 cup refried beans
  • 1/4 cup corn
  • 1/2 cup shredded Mexican blend cheese
  • Optional Toppings:
  • Sliced black olives
  • Shredded lettuce
  • Sour cream
  • Tomatoes

Instructions

  1. Preheat oven to 425F. Spray a 12 count muffin tin with non-stick cooking spray.
  2. Lay each tortilla out on a flat surface, and using a glass cup, empty can, cookie cutter, etc., cut 3-4 medium circles out of each tortilla.
  3. Press each circle into muffin tin. It doesn't have to cover the entire side of the tin.
  4. In a small bowl, mix together the ground meat, salsa, taco seasoning, refried beans, and corn. Stir until well combined.
  5. Scoop a heaping tablespoon of meat mixture into each muffin cup.
  6. Top with shredded cheese, and olives, if desired.
  7. Bake in pre-heated oven for 10-12 minutes, or until cheese is melted.
  8. Remove from oven and let pizzas cool in tin for 5-10 minutes.
  9. Remove pizzas from muffin tin using a fork or knife. Add additional toppings, if desired.

Notes

Each Mini Mexican Pizza has approximately: 94.8 Calories, 3.8g Total Fat, 6g Protein, 9.3g Carbohydrates, 4.3g Dietary Fiber, 0.5g Sugar, 11.5mg Cholesterol, 267.7 Sodium.

*I used a low carbohydrate tortilla, so totals will vary depending on what tortillas you use, and the size of your tortilla circle cutouts.

http://fingerprickingood.com/2013/09/09/mini-mexican-pizzas/

Nutrition Facts
Serving Size 1 Mini Mexican Pizza
Servings Per Container 12

Amount Per Serving
Calories 94.8 Calories from Fat 34.2
% Daily Value*
Total Fat 3.8g 6%
Saturated Fat 1.8g 9%
Trans Fat g
Cholesterol 11.5mg 4%
Sodium 267.7mg 11%
Total Carbohydrate 9.3g 3%
Dietary Fiber 4.3g 17%
Sugars 0.5g
Protein 6.0g 12%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Comments:

  1. I made these tonight and they were a hit! Thanks for the recipe!!

  2. We’ve done these with wontan wrappers and they were also a hit!

  3. Recipe from DashingDish.com

    • Katie,
      I just wanted to make sure you knew, in case you missed it, I gave your blog the recipe credit above in the recipe :). I love your blog and SO many of your recipes!!

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