Mexican Pizza

Ingredients

• 16 ounce refried black beans canned (recommended: Rosarita)
• 1.3 pounds ground beef 
• 2 cups lettuce shredded
• 4 servings nacho rings for garnish
• 0.5  onion diced red
• 0.3 cup salsa (recommended: Pace)
• 2 cups mexican blend cheese shredded kraft (recommended: )
• 0.3 cup cup heavy whipping cream sour
• 1  tomatoes diced
• 4  garlic-herb wraps or any large tortilla (recommended: Mission)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• grill
• microwave
• spatula

Directions

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