Q: How many books can you put in an empty backpack?
A: One—after that it’s not empty anymore.
How I love silly jokes and delicious pizzas. One of each today.
Any recipe that has crushed tortilla chips on top is a winner in my book. In this taco-style Mexican pizza, the ranch-flavored variety of chips are tossed over a cheddar-refried bean base along with tomato, olives and lettuce. Yum.
Mexican Taco Pizza
1 prebaked 12-inch pizza crust
1 can (16 ounces) refried beans
2 cups shredded cheddar cheese
3 cups shredded lettuce
1 cup shredded Mexican cheese blend
1/3 cup chopped seeded tomato
2 tablespoons sliced olives
1/2 cup coarsely crushed ranch-flavored tortilla chips
1. Slice half of the onion and chop the rest.
2. Place crust on an ungreased 12-inch pizza pan. Spread beans over crust to within 1/2 inch of edges. Top with cheddar cheese and sliced onion.
3. Bake at 450°F for 10-12 minutes or until cheese is melted.
4. Top pizza with lettuce, Mexican cheese blend, chopped onion, tomato, olives and tortilla chips.
Recipe from Simple & Delicious Magazine
As I type this, my girl is home from college asleep in her bed. She’s in her second year away at school and I still find it paralyzing when she is not here.
‘Paralyzed’ by Hardcastle really resonates with me. It’s a song the band describes as about love and distance.
“I walk the line between insanity and
Complacency with where I am
I can’t wait for this feeling to end”