A Twist on Tacos – Mexican Pizza

by Addie Kelzer

Love your weekly taco night but looking for a way to mix it up?

When I visit my family in Idaho there are a few restaurants we MUST stop at to eat. One of those stops is Taco Bandido in Burley. While EVERYTHING on the menu is great, they turned me on to what the call a ‘Mexican Pizza’ long ago. While it’s farther from being true Mexican food than most things on the menu is delicious. My version is no exception but still good.

Try this twist that layers all your favorite tacos fixin’s on top of a corn tortilla. My version has beef taco meat with onions and green peppers, shredded cheese and lots of avocado and fresh tomatoes. Top it with another corn tortilla if you wish a top it with more tomatoes, avocado and some sour cream and black olives if you’re into that kind of thing.

Pro tip for using corn tortillas:

If your tortillas ever split or tear, try these tips to keep your toppings in the taco and off your plate.

  1. Heat a fry pan to medium high heat.
  2. Dip each tortilla in a water bath to fully cover. Toss into the hot fry pan and cook for a minute or two on each side so that spots begin to brown, not blacken. Flip to do the second side. The water helps re-hydrate each tortilla to avoid tearing.
  3. If you like a crispier corn tortilla (you’ll probably need to eat this with a knife and fork if so), spray each side of the tortilla quickly with oil after the water bath, before frying.




























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Addie Kelzer is a certified personal trainer and nutrition consultant. She believes that by making fitness and good food practical, her clients will hold the power to positively change their health and the health of those closest to them.

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