In middle school, I had a friend who’s dad would come visit for lunch. He would always bring her Taco Bell Mexican Pizza… and Oh, baby! Were they yummy! I’ve been recreating them ever since, and they are a great “go to meal.”
This past August, I attended Becoming Conference in beautiful Lake Junaluska. Christy Jordan (from Southern Plate!) spoke on “Conquer Mealtime Madness and Make it Magical.” I LOVED what she said about using pre made ingredients… It’s not about standing over the stove mashing your own refried beans for this recipe…. it’s about having dinner with your family around the table. No devices, no extra “stuff” — just simple conversation about everyone’s day.
But, hey! If you want to make your everything from scratch, you go right ahead! I love making my own; but often, I don’t want to… and I’d rather be with my people around the table.
Here is a *super* quick dinner for your busy October week. You probably even have most of these items in stock right now!
Quick & Easy Mexican Pizza
Tortillas (I used those wraps– that are meant for flat bread pizza!)
Grilled Chicken (Or, chopped rotisserie chicken!)
Mama Leah dip (follow the link, it’s a cinch to make!)
Green onions, sliced
Turn your oven to 350 degrees. Lay your tortillas out on a baking sheet. Smooth beans out on to each tortilla, followed by chopped grilled chicken and cheese. Place in oven for 10 minutes (even if your oven isn’t preheated! Which, it shouldn’t be… That didn’t take too long to assemble!).
Once heated through, and the cheese is melted, remove from oven. Top with Mama Leah dip and slice green onions for color.
That’s it folks! Slice them however you want, and serve hot!
What are your go to dinners for busy weeknights??
Be sure to save to Pinterest, so you can find it in a quick!