Mexican Pizza

• 1/4 cup sour cream
• 1/4 cup salsa (recommended: Pace)
• 1 1/4 pounds ground beef
• 4 garlic-herb wraps (recommended: Mission), or any large tortilla
• 2 cups shredded Mexican blend cheese (recommended: Kraft)
• 1 (16-ounce) can refried black beans (recommended: Rosarita)
• 1/2 red onion, diced
• 2 cups lettuce, shredded
• 1 tomato, diced
• Nacho rings, for garnish

1. Set up the grill for direct cooking over medium heat.
2. Oil the grate when ready to start cooking.
3. In a small bowl, stir to combine the sour cream and salsa; set aside.
4. Brown the ground beef in a skillet.
5. Set aside to cool.
6. Lay out 2 wraps or tortillas.
7. Divide the cheese and sprinkle over wraps.
8. Top with remaining wraps; set aside.
9. In a microwave-safe bowl, cook beans on high setting for 4 to 6 minutes in the microwave, or until done.
10. Place the cheese-filled wraps on the hot oiled grill and cook for 2 minutes; turn over.
11. Divide the black beans and spread on top of the wrap.
12. Top with the reserved cooked beef and diced onions.
13. Close the grill and cook for 2 more minutes.
14. Remove the pizzas from grill and top with lettuce, tomatoes, and drizzle with the sour cream salsa mixture.
15. Serve hot, garnished with nacho rings.
16. INDOOR: Preheat oven to 400 degrees F. Complete above steps through microwaving the beans.
17. In a skillet large enough to fit the wraps, heat 2 tablespoons of vegetable oil over medium heat.
18. When the oil is hot, carefully fry both sides of wraps for 1 to 2 minutes, or until golden brown, turning with a large spatula.
19. Transfer wraps to a baking sheet.
20. Spread each wrap with the heated black beans and top with reserved ground beef and diced onions.
21. Place in oven and bake for 5 minutes.
22. Remove from oven and garnish as directed.

sour cream, salsa, ground beef, garlic, blend cheese, black beans, red onion, tomato, rings

Taken from www.foodnetwork.com/recipes/sandra-lee/mexican-pizza-recipe2.html (may not work)