Blackstone Queso Mexican Pizzas Recipe
These Blackstone Queso Mexican Pizzas are a delicious and easy-to-make grab-and-go meal using mini naan breads as the base. Featuring seasoned ground beef or turkey, taco sauce, melty Mexican blend cheese, and a generous drizzle of salsa con queso, these pizzas are perfect for a quick and satisfying dinner or party snack. Optional toppings like crumbled queso fresco and chopped tomatoes add fresh flavor and texture, making this recipe a flavorful fusion of Mexican-inspired toppings on a crispy, golden naan crust.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-12 mini pizzas
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Ingredients
Meat and Seasoning
- 1 lb. ground beef or ground turkey
- 1 packet low sodium taco seasoning
- Water (as directed on taco seasoning packet, approximately 1/4 cup)
Base and Sauces
- 8-12 mini naan breads (depending on size)
- Taco sauce (enough to spread on each naan bread)
- 1 cup salsa con queso (jarred or homemade)
Cheeses
- Mexican blend cheese (shredded, quantity to lightly top each naan)
- Crumbled queso fresco (optional, to taste)
Toppings (Optional)
- Chopped tomatoes (to taste)
- Sour cream (to serve)
Instructions
- Cook the Meat: Heat your griddle or skillet over medium heat. Add the ground beef or turkey and cook until it’s mostly browned. Then, sprinkle in the taco seasoning packet and pour in the required amount of water. Stir to combine and allow the meat mixture to simmer over medium-low heat until fully cooked and flavorful, about 5-7 minutes.
- Prepare the Naan Breads: On the cooler side of the griddle (set to low heat), place the mini naan breads. Spread a layer of taco sauce on each naan bread to act as a base sauce.
- Assemble the Pizzas: Sprinkle a modest amount of the Mexican blend shredded cheese over each sauced naan. Then, evenly distribute the seasoned taco meat on top of the cheese layer.
- Finish with Queso: Drizzle each pizza with salsa con queso and sprinkle a small amount of crumbled queso fresco if using. At this stage, it’s a good idea to turn off the burner or keep heat low to avoid burning the bottoms while the cheeses melt slightly.
- Serve with Additional Toppings: Remove the pizzas from the griddle. Add fresh toppings such as chopped tomatoes and a dollop of sour cream if desired. Serve immediately and enjoy the combination of warm, savory flavors with fresh accents.
- Alternate Stovetop/Oven Method: Cook the taco meat in a skillet over medium heat, drain excess fat, then add taco seasoning and water, simmering until thickened. Place naan breads on a baking sheet, assemble pizzas as above and bake in a preheated oven at 350°F (175°C) for about 10 minutes or until the cheese melts and naan is toasted. Alternatively, broil briefly to speed up the melting process.
Notes
- Using low sodium taco seasoning allows better control over salt content.
- Adjust the number of naan breads based on their size and desired portion sizes.
- For a vegetarian version, substitute meat with seasoned black beans or plant-based crumbles.
- Using a griddle ensures even cooking and melting; if unavailable, a skillet and oven combination works well.
- Additional toppings like jalapeños, cilantro, or avocado slices can customize flavor to your liking.
