Mexican Pizza Crispy Mexican-Style Pizza with Seasoned Beef and Refried Beans Ingredients: 1/2 pound ground beef 1 tablespoon taco seasoning 1/3 cup water 4 flour tortillas (8-inch) 1/2 cup refried beans 1/2 cup salsa or enchilada sauce 1 cup shredded cheddar cheese 1/2 cup shredded Monterey Jack cheese 1/4 cup diced tomatoes 2 tablespoons sliced black olives 2 tablespoons chopped green onions Olive oil spray or brush-on Directions: Preheat oven to 400°F (200°C). Lightly spray or brush tortillas with olive oil and bake on a baking sheet for 5–7 minutes per side until crisp. Set aside. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Stir in taco seasoning and water. Simmer for 3–4 minutes until thickened. Warm refried beans slightly to make them easier to spread. Spread a thin layer over two crisped tortillas. Top each with half of the seasoned beef, then place the other tortillas on top to form pizza "sandwiches." Spread salsa or enchilada sauce over the top of each. Sprinkle with cheddar and Monterey Jack cheeses. Add diced tomatoes, olives, and green onions over the cheese. Bake for 8–10 minutes, or until the cheese is melted and bubbly. Slice and serve with sour cream, guacamole, or hot sauce if desired. Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes Kcal: 420 kcal per serving | Servings: 4 servings #mexicanpizza #homemadepizza #tacotuesdayrecipes #easytexmex #beefrecipes #refriedbeans #enchiladasauce #cheesypizza #quickdinners #weeknightmeal #flourtortillapizza #southwestflavors #comfortfoodrecipes #familyfriendlydinner #ovenbakedpizza #salsalovers #tacopizza #texmexfusion #easybake #mexicaninspireddish Taco night just got an upgrade This Mexican Pizza layers crisp tortillas, seasoned beef, and melty cheese for a bold, satisfying bite!

Spicy Chicken and Jalapeño Pasta Bold & Creamy Spicy Chicken and Jalapeño Pasta with a Kick of Heat Ingredients: 8 oz (225g) penne or rigatoni pasta 2 tablespoons olive oil 2 boneless, skinless chicken breasts, sliced thin Salt and black pepper, to taste 2 garlic cloves, minced 2 fresh jalapeños, thinly sliced (deseeded for less heat) 1/2 teaspoon smoked paprika 1/4 teaspoon red chili flakes (optional) 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese Juice of 1/2 lime 1/4 cup chopped fresh cilantro or parsley Optional: extra jalapeño slices for garnish Directions: Cook pasta according to package instructions. Drain and set aside. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and sauté for 5–6 minutes, or until golden and cooked through. Remove and set aside. In the same pan, add garlic and sliced jalapeños. Sauté for 1–2 minutes until fragrant. Stir in smoked paprika, chili flakes (if using), and chicken broth. Simmer for 2–3 minutes to deglaze the pan. Add heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth. Return chicken to the skillet and cook in the sauce for 2–3 more minutes. Toss in the cooked pasta and stir to coat. Finish with lime juice and fresh herbs. Serve warm with extra jalapeño slices for a fiery finish. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 590 kcal | Servings: 4 servings #spicypasta #jalapenopasta #chickenpasta #weeknightdinners #comfortfoodrecipes #easyhomemademeals #chiliheat #creamyjalapeno #pastawithkick #fireflavor #parmesanpasta #limechickenpasta #onepanrecipes #spicycomfort #jalapenorecipes #fieryflavors #texmexfusion #homemadepasta #zestychicken #boldmeals Turn up the heat This Spicy Chicken and Jalapeño Pasta is creamy, cheesy, and totally packed with flavor! The perfect weeknight firecracker

Chicken and Green Chile Pasta Creamy Chicken Pasta with Roasted Green Chiles and Cheese Ingredients: 8 oz penne or rotini pasta 1 tablespoon olive oil 2 boneless, skinless chicken breasts, diced 1/2 teaspoon cumin 1/2 teaspoon smoked paprika Salt and pepper to taste 3 cloves garlic, minced 1 small onion, finely chopped 1 cup roasted green chiles (mild or hot, chopped) 1/2 cup chicken broth 1 cup heavy cream 1 cup shredded Monterey Jack cheese 1/4 cup chopped fresh cilantro (optional) Juice of 1 lime Directions: Cook the pasta in salted boiling water according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Add diced chicken, season with cumin, smoked paprika, salt, and pepper. Sauté for 5–6 minutes until golden and cooked through. Add garlic and onion; cook for 2–3 minutes until softened. Stir in chopped green chiles and cook for another minute. Pour in chicken broth and reduce slightly, then add the cream. Simmer for 3–4 minutes until the sauce thickens. Stir in cheese until melted and smooth. Add the cooked pasta to the skillet and toss to coat evenly. Finish with a squeeze of lime and sprinkle with fresh cilantro if desired. Serve warm with extra lime wedges or a dash of hot sauce if you like it spicier. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 520 kcal | Servings: 4 servings #greenchilepasta #chickenpastadinner #southwestflavors #creamychickenpasta #comfortfoodrecipes #spicycheesypasta #pastaideas #easyweeknightmeals #chilerecipes #pastanight #quickdinnerfix #montereyjackcheese #limechicken #roastedchilelove #texmexfusion #pastaandchicken #boldflavors #pastarecipes #easycomfortfood #flavorfuldinner This Chicken and Green Chile Pasta is what weeknight dreams are made of Creamy, cheesy, and packed with bold flavor!