15 minutes meals

Mexican Pizza from Taco Bell combines two classic dishes - tacos and pizza! What more could you ask for?! As if a taco wasn&#39;t already good enough now it&#39;s in the form of a pizza. Mexican Pizza is a cross between a quesadilla and a pizza. You have to try this better than takeout copycat recipe!

Mexican Pizza (Taco Bell Copycat)

flour tortillas (or corn tortillas)

beef

tbsp taco seasoning

water

tbsp enchilada sauce

refried beans (1/2 can)

cheese cheese

tomato

onion

black olives

sour cream

green onions (finely diced)

In a large frying pan or skillet on medium heat add the ground beef. Use a spatula or spoon to break up the meat into small pieces as it cooks. Sauté for about 5-8 minutes or until the meat is cooked through. Remove grease from the pan.

Add in the taco seasoning, water and enchilada sauce. Stir until evenly combined. Let simmer for 1-2 minutes.

To assemble the pizzas, spread a layer of refried beans on one tortilla. Then top with ground beef. Add a layer of cheese and top with another tortilla.

Spread 1 tbsp of enchilada sauce on top of the tortilla and top with shredded cheese to evenly cover the top.

Repeat with remaining tortillas to assemble all the pizzas.

AIR FRYER COOKING METHODPreheat Air Fryer to 400°F. Working in batches (my air fryer fits one pizza at a time) carefully place the pizza in the air fryer and cook for about 5 minutes, or until the cheese melts and the tortillas are crispy. Repeat with remaining pizzas.OVEN BAKING METHODPreheat oven to 350°F. Line a sheet pan with tin foil or parchment paper for easier clean up (optional). Arrange the pizzas on the sheet pan leaving a space between them. Bake for 8-10 minutes or until the cheese is melted and the tortillas are crispy.PAN FRYING METHODIn a large frying pan with a lid, on medium heat add a splash of oil to coat the pan. Add one pizza at a time and cover with the lid. Cook for 4-5 minutes or until the cheese melts and the bottom tortilla is crispy.

Transfer the cooked pizzas to a serving plate and top with the optional garnishes – tomatoes, red onion, olives, sour cream, and green onion. Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1658792104/hmlntsreoe7tx324tkax.mp4

Mexican Pizza from Taco Bell combines two classic dishes – tacos and pizza! What more could you ask for?! As if a taco wasn’t already good enough now it’s in the form of a pizza.

Mexican Pizza Taco Bell Copycat

Bruschetta Flatbread Pizza is the ultimate twist on classic Italian Bruschetta. A crispy flatbread is covered in marinated tomatoes, parmesan cheese, mozzarella cheese and baked until golden brown. Topped with sweet and sticky balsamic glaze for the ultimate flatbread pizza!

Bruschetta Flatbread Pizza

olive oil

mozzarella cheese (shredded)

parmesan cheese (grated)

balsamic glaze (does not need

Roma tomatoes (medium sized, or tomatoes of choice)

basil (fresh, chopped)

parsley (fresh, chopped)

garlic (finely minced)

salt

¼ tsp black pepper

Preheat oven to 350℉.

Slice the 4 Roma tomatoes into quarters and remove the seeds. Slice the quarters into thin strips and then into small bite sized square pieces.

In a medium sized bowl, combine the diced tomatoes, 1 tablespoon basil, 1 tablespoon parsley, 1 clove garlic, ½ tsp salt, ¼ tsp black pepper, and 1 tablespoon olive oil. Mix until evenly combined.

Place the 1 flatbread on a baking tray. Brush the 2 tbsp olive oil on the flatbread.

Evenly distribute the bruschetta mix over top of the flatbread.

Sprinkle half of the 1/2 cup parmesan cheese over the flatbread.

Evenly distribute the shredded 2 cups mozzarella cheese over the flatbread.

Place the tray into the oven and bake for about 8-10 minutes or until the cheeses are melted.

Remove the tray from the oven and immediately drizzle with 1/2 cup balsamic glaze. Optional, garnish with additional fresh chopped basil and parmesan cheese.

Depending on the size of the flatbread or crust used, slice into 6 or 8 pieces. Serve and enjoy!

Made these as an appetizer for a backyard party and they were a huge hit! All gone in no time. :)

Cilantro Lime Rice (Chipotle Copycat Recipe) is the easiest way to elevate plain white rice! The addition of cilantro, lime and lemon juice is a match made in heaven.  No need to drive out for takeout, save the gas and make this budget friendly cilantro lime rice at home.

Cilantro Lime Rice (Chipotle Copycat Recipe)

Basmati Rice (uncooked, rinsed well and drained (or long grain rice of choice))

tbsp Extra Virgin Olive Oil

bay leaves

cilantro (finely chopped)

lime juice

lemon juice

tbsp salt

tbsp cilantro (finely chopped)

Lime wedges

Wash rice well in a fine mesh strainer until water runs clear.

Add the washed rice to the rice cooker with 2 cups of water and 2 bay leaves. Stir to combine.

Place the lid on the rice cooker and set to “cook”. The rice cooker will take approximately 15 minutes to cook the rice.

Once the rice cooker finishes cooking remove the lid and carefully remove the bay leaves. Fluff the rice with a fork.

Optional: stir in the olive oil or butter if using.

Add in the lemon juice, lime juice, chopped cilantro, and salt. Fluff the rice until evenly combined. I recommend adding half the amount of lemon and lime juice and tasting first as this flavor can be strong depending on the ripeness of the fruit. Adjust to your personal preference. Tip: add the cilantro in right before serving the rice. If the cilantro is added into the warm rice the cilantro will turn brown. If making the rice ahead of time or for meal prep, follow the recipe as per usual but omit the cilantro. Allow the rice to cool at room temperature or in the fridge and then stir in the cilantro.

Garnish with more cilantro and fresh lime wedges. Serve immediately in bowls or keep warm in rice cooker until ready to serve. Enjoy!

Rice Cooker Cooking Method

Wash rice well in a fine mesh strainer until water runs clear. Add the rice to a pot and cook stove top according to package directions.

Once the rice is cooked fluff the rice with a fork and remove the bay leaves.

Add in the lemon juice, lime juice, chopped cilantro, and salt. Fluff the rice until evenly combined. I recommend adding half the amount of lemon and lime juice and tasting first as this flavor can be strong depending on the ripeness of the fruit. Adjust to your personal preference. Tip: add the cilantro until just before serving or the cilantro will brown from the heat of the rice.

Garnish with more cilantro and fresh lime wedges. Serve immediately in bowls or keep warm in the pot until ready to serve. Enjoy!

Stove Top Cooking Method

This rice is a winner. My son who loves Chipotle’s cilantro lime rice said this was better! Thank you for a great recipe!

Way better than takeout! So tasty and easy to make.

https://videos.scriptwrapper.com/11424/oa8usi6ekwqfa5be5vpn/original/video.mp4

Cilantro Lime Rice (Chipotle Copycat Recipe) is the easiest way to elevate plain white rice! The combination of cilantro, lime and lemon juice is a match made in heaven.

Greek Feta Potato Salad combines tender baby potatoes with feta cheese and a garlicy lemon salad dressing (and no mayonnaise)! A quick side dish for any day of the week. If you love Greek food as much as I do then you are in for a real treat with this potato salad.

Greek Feta Potato Salad

baby potatoes (1 bag baby potatoes)

tsp salt

parsley (chopped)

tsp dried Greek oregano (or dried oregano)

feta cheese (crumbled (or vegan feta cheese))

feta

chopped parsley

lemon

Wash and drain the potatoes, slice in half. Add the potatoes to a large pot and cover with water. Add the salt and stir.

Cover and bring to a boil on medium high heat. Reduce the heat to medium and simmer for about 8-10 minutes or until the potatoes are just fork tender.

While the potatoes cook, in a large bowl add the minced garlic, chopped parsley, lemon juice, dried oregano and olive oil. Mix until evenly combined.

When the potatoes are cooked, drain well and add to the bowl with the dressing. Gently toss to combine, being careful not to break the potatoes.

Transfer the potato mixture to the fridge and allow to cool for 5 minutes (this step cools down the potatoes so that the feta cheese will not melt when added to the salad).

Remove from the fridge and pour the crumbled feta over the potatoes. Toss until evenly combined.

Optional: garnish with lemon zest, additional crumbled feta and additional fresh chopped parsley.

Serve chilled or at room temperature and enjoy!

So easy to prepare, skipped the salt, but still tasted great. Gracias!

https://videos.scriptwrapper.com/11424/tk1mclxx0bvb4fyz2xy9/original/video.mp4

Greek Feta Potato Salad combines tender baby potatoes with feta cheese and a garlicy lemon dressing (and no mayonnaise)! A quick and impressive side dish for any day of the week.

Greek Feta Potato Salad Recipe

Top 4 15 minutes meals recipes from across the web

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Mexican Pizza (Taco Bell Copycat)

Bruschetta Flatbread Pizza

Cilantro Lime Rice (Chipotle Copyca...

Greek Feta Potato Salad

Top 4 15 minutes meals recipes from across the web

The most viewed 15 minutes meals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Pizza (Taco Bell Copycat)

Bruschetta Flatbread Pizza

Cilantro Lime Rice (Chipotle Copyca...

Greek Feta Potato Salad

The most viewed 15 minutes meals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine