Both kids and adults will love these mini pizzas by The Cookie Writer! If you like extra salsa, throw on another tablespoonful. Love cheese? Throw on more!
- 12 English muffins, sliced in half (yielding 24 pizzas)
- 1 lb lean ground beef
- 4 oz mushrooms, sliced
- 1 medium red onion, diced
- 3 garlic cloves, minced
- 1 (19 oz) can black beans, drained and rinsed
- 1 (24 g) taco seasoning mix package
- 2/3 cup water
- 3 cups salsa
- 2 cups shredded Mozzarella cheese
- Cilantro for garnish if desired
Place large frying pan over medium-high heat. Add ground beef and cook for 1 minute. Add in mushrooms, onions and continue cooking until meat is cooked through, about 7 minutes. Stir in garlic, black beans and cook for 1 minute longer.
Add seasoning package and water. Bring to a boil, reduce heat, and simmer for a few minutes, or until most of liquid has evaporated. Remove from heat.
Preheat oven to 375F. Line two baking sheets with parchment paper or silicone mat.
Place 12 halves of English muffins per sheet.
Top each muffin with 1 tablespoon of salsa, followed by 2 (relatively heaping) tablespoons of filling mixture, and finish with a sprinkle of cheese on top.
Place into oven and bake for 12-15 minutes, or until cheese is melted and bubbly.
Serve with a garnish of cilantro if desired.
The amount of pizzas you end up with will depend on how much filling you add on top of each English muffin. For a vegetarian version, try subbing in cooked lentils for the ground beef!
For an even crisper crust, you can lightly toast the English muffins before adding the toppings.