Irisa’s wild Mexican pizza pie :-)

15
Irisa Raina 9

By
@Irisa

Before I separated the “Tijuana pork and chicken smokey Mexican soup” and froze it, I put some of the soup in the refrigerator; I knew I wanted to do something different with it.

And as they say the wheels on the bus go round and round in my mind and this is what I came up with!

I keep these pre-made shells in the freezer for days much like today, you can do so many different styles of pizza once you get out of your comfort zone.

NOTE:
It is really important to drain the meat/vegetables very well, if not you could end up with a soggy pizza.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
3
Prep:
1 Hr
Cook:
2 Hr 25 Min
Method:
Bake

Ingredients

  • ·
    1 & ¼ cup meat/vegetable mixture drained very well, i put the mixture over a strainer over a bowl and put it in the fridge for at least an hour, and separated from the broth.
  • ·
    1 cup soup base
  • ·
    1 cup tomato sauce
  • ·
    6 ounces of queso panela mexican cheese { sliced as thin as you can get it }
  • ·
    1 small piece of red onion { cut really fine } optional
  • ·
    4 ounces of sharp cheddar cheese { grated }
  • ·
    1 pre made pizza shell

How to Make Irisa’s wild Mexican pizza pie :-)

Step-by-Step

  1. Put a strainer over a measuring cup, and keep putting the soup into it until you have 1 cup of liquid.
  2. Put enough soup into the strainer { 1 & ¼ cups } over another bowl and place in the refrigerator for at least one hour. You will want to have this mixture to be a dry as possible.
  3. In a small sauce pot put the soup base and tomato sauce bring it to a boil and then turn it down on low, cook till it reduces to ¾ cup. This will take some time but don’t try to rush this because all that will happen is it will burn. And that’s all the prep this dish needs, now all you’ll need to do is assemble it.
  4. TO ASSEMBLE THE PIZZA:
  5. Spread the soup base/tomato sauce on top of the pizza shell; keep out about 2 tablespoons to put on the Mexican cheese.
  6. Sprinkle with the minced red onions.
  7. Put the Mexican cheese on next and top with the remaining sauce.
  8. Then put the meat/vegetables on top.
  9. Top with the cheddar cheese.
  10. Bake at 350 for about 25 minutes { oven’s vary so the time may be different for you oven } till cheese is melted and everything is hot.
  11. I served this with a salad, tossed with a lemon & olive oil dressing.

Printable Recipe Card

About Irisa’s wild Mexican pizza pie :-)




Show 4 Comments & Reviews

Full-Flavored Grilled Dinners for Summer

Full-Flavored Grilled Dinners for Summer


In my part of the United States, it’s been hot (very hot!). But when the afternoon sun falls, I look forward to skipping the stove and complicated dinner for the shade where my grill sits. It has been getting a workout at dinnertime – and not for steaks and burgers. The key to all these […]

17 Healthy Summer Dinner Recipes

17 Healthy Summer Dinner Recipes


These light and fresh dinner recipes are perfect for hot summer nights. Full of flavor and easy on your waistline, the entire family is going to love these healthy recipes. Salads, grilled chicken, salmon, and more make for delicious healthy meal options to make this summer.

15 Recipes You Can Make With a Bottle of Italian Dressing

15 Recipes You Can Make With a Bottle of Italian Dressing


We all have that partially used bottle of Italian dressing sitting in the fridge. If you’re staring at it wonder what can I use it for, we’ve got the answer. These 15 recipes all have Italian dressing as an ingredient and they’re not just pasta salad.