400 degrees
Cook your millet until it absorbs all the liquid, about 20 minutes Fluff with a fork, and set aside to cool. Cut 2 medium-sized rectangles of parchment paper. Once millet is cooled, combine in a bowl with your egg, almond flour, and salt. Mix well to combine. Then, place mixture on one piece of parchment paper. Place the other sheet on top, and then “smoosh” it out as thin as you can. Leave the top paper on (it’ll be like a parchment paper sandwich), and bake for about 35 minutes, until the edges are a dark golden brown.
8 oz shredded Mexican cheese blend. This is my new favorite dinner. Just look at how delicious it is. And your kids are sure to love it too, which is a top priority for me
So I made Tyler Florence's Mexican pot roast tacos, along with his amazing recipe for guacamole. I made the Mexican pot roast and sauce the afternoon before our dinner party to help me save time the day of our gathering
Brown hamburger meat and add taco seasoning as per instructions on packet. Set aside. Spread approximately 1/2 cup of the enchilada sauce on each pizza crust
When I think of Mexican Pizza I immediately think of the Mexican Pizza's from Taco Bell. Anytime we do a Taco Bell run I always look forward to ordering their Meximelts and their Mexican Pizza
sautéed peppers and onions layered between tortillas then topped with guacamole. Last night we had Pesto Lasagna from Italy, so tonight, we’re jumping the pond and enjoying lasagna with a Mexican flare
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