Avocado Beef Tortilla Pizza
|Lean ground beef||1⁄2 Pound|
|Garlic clove||1 Small, minced or pressed|
|Mushrooms||1⁄8 Pound, sliced|
|Green chili salsa||2 Tablespoon|
|8 inch flour tortillas||2 Large (About 8-Inch In Size)|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Mozzarella cheese/Jack cheese||1⁄4 Pound, shredded|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Avocado||1 Small, peeled, pitted, and cut into thin slices|
|Sour cream||1⁄2 Cup (8 tbs)|
Crumble beef into a wide frying pan and stir over medium heat until lightly browned; drain and discard fat.
Add salt, garlic, mushrooms, and chile salsa.
Cook, stirring, over high heat until liquid has evaporated (about 3 minutes).
Brush tortillas lightly with olive oil on both sides, making sure edges are oiled; place slightly apart on a baking sheet.
Spread meat mixture evenly over tortillas; then scatter onion, green pepper, and sliced olives evenly over tops.
Sprinkle evenly with jack cheese, then Parmesan.
Bake in a 475° oven until cheese melts and browns slightly (about 7 minutes).
Arrange avocado slices over pizza tops.
Pass sour cream to spoon over.