These short winter days do not cooperate for much weekday cooking so on the weekend, I like to experiment. I had an extra pie crust in the refrigerator and was inspired by one of my favorite dishes of a ham, tomato and cheese dinner pie, which led to the creation of a deep dish Mexican pizza. I pre-baked the crust first according to the box directions so that the it would crisp up on the bottom, covering the edges in aluminum foil so that they would not burn. After baking, I spread re-fried beans into the shell, topped with cooked ground turkey mixed with a can of green chilies and enchilada sauce. Then, I topped that layer with chopped tomatoes and jalapenos, followed by a top layer of Monterey Jack cheese. Back into the oven at 400 degrees for about 20 minutes until the cheese is all melted.
Then slice and enjoy with a nice margarita or your favorite beverage. The best part about this dish is that it can easily be customized. You could substitute black beans, rice, salsa, corn or other veggies for any of these ingredients.
Buen provecho!
Rebecca
This post is linked up to Weekend Cooking, a weekly meme hosted by Beth at Beth Fish Reads.
