Serves: 10
Total Calories: 686

10 flour tortillas 7 1/2 inches each
1/3 cup vegetable oil
1 1/2 pounds ground beef
1 cup onion chopped
1 (16-ounce) can refried beans
2 (8-ounce) jars mild taco sauce
1 tablespoon chili powder
1/2 teaspoon cumin ground
1/2 teaspoon salt
1/4 teaspoon black pepper
10 ounces sharp cheddar cheese shredded
10 ounces Monterey Jack cheese shredded
10 tablespoons green bell peppers chopped
1 (2 1/4-ounce) can olives sliced, drained
1 (2-ounce) jar pimiento diced, drained

At least 1 1/2 hours or up to 6 hours before serving:

Preheat oven to 350°. Brush both sides of tortillas with oil. Place on baking sheets. Bake for 10 minutes or until crisp and oil has been absorbed set aside.

In a large skillet over medium-high heat, sauté ground beef and onion until meat is browned and onion is tender drain off fat. Add beans, taco sauce, chili powder, cumin, salt and pepper. Bring to a boil over high heat reduce heat to low and simmer, uncovered, for 20 to 25 minutes or until thickened, stirring occasionally.

Spread 1/2 cup meat mixture on each tortilla. Sprinkle each with 1/4 cup Cheddar cheese, 1/4 cup Monterey Jack cheese, 1 tablespoon green pepper, 1 scant tablespoon ripe olives and 1/2 teaspoon pimiento. If making ahead, stack with waxed paper between, cover and refrigerate.

About 15 minutes before serving:

Place pizzas on baking sheets and bake, uncovered, in a preheated 350° oven for 10 minutes or until cheese is bubbly. Cut each pizza into six wedges and arrange on a warm serving plate or warming tray. Serve hot.

Nutritional Facts:

Serves: 10
Total Calories: 686
Calories from Fat: 291

More Recipes from the Miriam Cooks For The Holidays Cookbook:
Baked Lobster Tails
Indonesian Pork Tenderloin
Mexican Pizzas
Pizza Pockets
Turkey And Ham Pinwheels