Okay, so I know that today isn’t Tuesday and that’s usually when everyone enjoys their favorite day of the week because it’s tacos for dinner. But it is Friday and these can be considered pizzas; at least according to me that can.
Did anyone else use to order the Mexican Pizza from Taco Bell during their late teens/early twenties-my-metabolism-is-fantastic days? I miss them so much! I didn’t have refried beans in the pantry and forgot to grab them while at the grocery – so these aren’t my way of copying Taco Bell. I save that for a evening when the only person who enjoys beans in the house (me) will be the only person who will be enjoying beans on a flatbread (me again).
Until then! Enjoying this version, which is just as good by the way. If you want to drizzle some sour cream over-top yours, I suggest adding it to a little bowl along with a teaspoon of milk. It helps thin out the sour cream and keep the taste.
More pictures next time! I was in too big of a hurry to eat these.
- 1lb lean ground turkey
- 4 flatbreads
- 1 package of taco seasoning
- 4 tablespoons medium salsa
- 1½ cup shredded sharp cheddar cheese
- tomatoes, diced for garnish
- shredded lettuce, for garnish
- sour cream, for garnish
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and add flatbreads. Set aside.
- In a large skillet, add ground turkey and cook until brown. Drain excess grease in a strainer and return to skillet. Add taco seasoning sauce accordingly to package and allow to simmer for 5-10 minutes so ground turkey and seasoning are well combined.
- Add cheese evenly to each flatbread, followed by ground turkey. Bake in oven for 8-10 minutes.
- When flatbreads are finished cooking, add a pinch of cheddar cheese to each, salsa, tomatoes, lettuce and sour cream. Serve immediately.
- For a crispier crust, add flatbreads directly to oven rack instead of using a baking sheet.