The Mexican pizza, made at home. Two crisp flour tortillas with refried beans and seasoned beef between them, SoCal Original Red stirred into tomato sauce and spread on top like pizza sauce, then melted cheese, fresh jalapeño, tomato and green onion. Original Red is built on tomato, onion, carrot and red chiles, so a quarter cup turns plain tomato sauce into the real thing.

Ingredients

• 4 flour tortillas (8 inch)
• 2 tablespoons vegetable oil
• ¾ pound ground beef
• ½ poblano pepper, finely diced
• ½ red bell pepper, finely diced
• 1 tablespoon taco seasoning
• ½ cup refried beans, warmed
• ½ cup tomato sauce
• ¼ cup SoCal Original Red
• 1 cup shredded Monterey Jack and cheddar
• 1 fresh jalapeño, sliced into thin rings
• 1 Roma tomato, diced
• 2 green onions, thinly sliced
• Fresh cilantro leaves

Directions

1. Heat the oven to 425°F.
2. Heat 1 tablespoon of the oil in a large cast iron skillet over medium high heat. Crisp the tortillas one at a time, about 1 minute per side, until golden and blistered, adding more oil as needed. Set them on a sheet pan.
3. In the same skillet, cook the ground beef with the poblano and red bell pepper, stirring and breaking up the meat, 6 to 8 minutes, until browned. Drain the fat, stir in the taco seasoning and 2 tablespoons of water, and cook 1 minute more.
4. Stir the tomato sauce and Original Red together in a small bowl.
5. Spread the refried beans over two of the tortillas, stopping half an inch from the edge. Spoon the beef over the beans, then top each with a second tortilla, lined up edge to edge.
6. Spoon half the red sauce onto the center of each top tortilla and spread it out in circles with the back of the spoon, stopping just short of the edge.
7. Sprinkle the cheese over the middle, leaving a thin border of red sauce showing. Bake 6 to 8 minutes, until the cheese is melted and bubbling.
8. Top with the jalapeño rings, tomato, green onion and cilantro. Cut each pizza into 6 wedges and serve hot.

Tips

Crisp the tortillas well. A soft tortilla goes limp under the sauce.

Leave the border. The red edge is where the Original Red hits first.

Want it hotter? Put the bottle of Original Red on the table.