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This is the final in this week’s series of throw-together, quickie meals that boys and husbands will eat. Last night we had rain and craziness on the ranch, and I slopped this all together in no time. The “flatbread” crust is actually made from canned biscuits (food police, take me to jail), and I wound up using some leftover taco meat from a recipe earlier this week.
To say my cooking this week has been low-effort has been an understatement of epic proportions.
Thanks for hanging with me through this boy-centric week of easy dinners!
Canned biscuits! I used these big fat mamas, but you can use the smaller ones if you’d like.
Flour your work surface…
Plop a biscuit on the surface…
Roll it out with a rolling pin. This is sorta thin.
This is really, really thin. If you go with sorta thin, the biscuits will slightly poof. If you go this thin, they’ll stay pretty darn thin. Your choice!
Pop these into a 375-degree oven for about 8 minutes, or until just starting to become golden.
Check it out—nice little flatbreads! Now, at this point you can very lightly brush them with olive oil (or you can do this before baking.)
While the flatbreads are baking, throw some refried beans in a saucepan and dump in some salsa.
Stir until combined, then heat up on the stove.
This is the leftover meat from 16 Minute Meal #1, the Beef and Bean Burritos. I love it when things come full circle! Just nuke it in the microwave until hot.
I also whipped up a very quick patch of pico de gallo: onions, tomatoes, jalapenos, cilantro, lime juice, and salt.
Done and…done!
To put it all together, spread the salsa-spiked refried beans on the flatbread.
Dump on plenty of the seasoned meat.
Then top that with shredded cheddar. I have a lot of pre-grated stuff left over from the Fourth, so I used it. But grate your own if you’d like. (Pre-grated will never be as good as the freshly grated stuff. It is written.)
Next, return the flatbreads to the oven for about three minutes, or until the cheese is melted and the toppings are nice and hot.
Spoon on the cold stuff: tons of pico de gallo…
And I threw on some pretty lettuce. I actually would have preferred shredded iceberg…but I didn’t have any!
And that’s it! Nothing fancy or gourmet about it, but you can dress it up however you’d like. I mixed jarred salsa/picante sauce with sour cream, then drizzled plenty of that over the top. It was yummy.
You can actually use this “flatbread” approach to make whatever kind of pizza you’d like. Clean out your fridge of leftovers! Just chop up whatever you have, throw it on the crust, and call it a day.
Have a great weekend, everyone! Next week we’ll have some Cowgirl-friendly recipes.
I’m ready!
