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Crisp tortillas topped with melted Monterey Jack cheese and succulent chicken make a handy appetizer, lunch or snack seasoned with taco seasoning mix and topped with refried beans and thick taco sauce.

Easy Mexican Pizzas

10 (10-inch) flour tortillas, divided use
2 cups shredded Monterey Jack cheese, divided use
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
1 (1.25-ounce) package ORTEGA® Taco Seasoning Mix, divided use
2 tablespoons water, divided use
1 (16-ounce) can ORTEGA® Refried Beans
10 tablespoons ORTEGA Taco Sauce - Medium

Toppings: Chopped tomatoes, sliced green onions and ripe olives

1. PREHEAT oven to 375° F (190°C). Grease baking sheets.
2. PLACE half the tortillas on prepared baking sheets. Sprinkle cheese evenly over each tortilla. Place remaining tortillas on top of cheese.
3. HEAT oil in large skillet. Add chicken; cook, stirring occasionally, until no longer pink. Add 2 tablespoons seasoning mix and 1 tablespoon water; mix well. Remove from heat.
4. COMBINE refried beans, remaining seasoning mix and remaining water in small bowl. Spread bean mixture evenly over each tortilla. Layer with a drizzle of taco sauce, chicken mixture, remaining cheese and toppings.
5. BAKE for 5 to 8 minutes or until cheese is melted.

Makes 5 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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