Speedy Tortilla Pizza
|Lean ground beef||1 Pound|
|Garlic||1 Clove (5 gm), minced or pressed|
|Canned green chile salsa||7 Ounce (1 Can)|
|Cheese||8 Ounce (Jack Or Mozzarella)|
|8 inch flour tortillas||4|
|Olive oil/Salad oil||1 Tablespoon|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Sour cream||1 Cup (16 tbs)|
Crumble beef into a wide frying pan and cook, stirring, over medium heat until lightly browned and crumbly (about 5 minutes); drain any excess fat.
Meanwhile, insert slicing disc in food processor.
Slice mushrooms and add to meat along with salt, garlic, and salsa.
Cook, stirring, over high heat, until liquid has evaporated (about 3 to 5 minutes); remove from heat.
Change to shredding disc and shred jack cheese; set aside.
Change to metal blade.
Cut onion in chunks; cut green pepper in chunks and discard seeds.
Process onion and green pepper separately with on-off bursts until coarsely chopped.
Brush tortillas lightly with oil on both sides, being sure edges are oiled.
Place tortillas slightly apart on shallow baking pans.
Spread meat sauce evenly over tortillas; then scatter onion, green pepper, and sliced olives evenly over sauce.
Sprinkle jack cheese in an even layer over vegetables; then sprinkle with Parmesan cheese.
Bake in a 475° oven until cheese melts and is lightly browned (about 7 to 10 minutes).
Peel avocado, remove pit, and dice with a knife; sprinkle over tops of pizzas.
Cut each pizza in 6 wedges.
Pass sour cream to spoon over servings.