Savvy with Abbie

Last night's dish was Mexican Pizza....but not just any Mexican Pizza.....Mexican Pizza on the cast-iron skillet. It was amazing. I had more than one whole one. You can find the original recipe HERE . Our recipe was changed and updated below. I only took a few photos because, man, this dish got messy! Especially with all of the enchilada sauce. But I do have to say it was pretty dang amazing. If you tried this, let me know your thoughts below! Ingredients: 1 pound ground beef 1 envelope taco seasoning 10 flour tortillas 1 can refried beans 1 big can of enchilada sauce At least two cups of Shredded Cheese Sour cream (optional) Rotel tomatoes (optional) Green onions (optional) Black olives (optional) Directions: Brown and crumble ground beef in a large skillet over medium-high heat. Drain. Add taco seasoning packet with 3/4 cup water and bring to a boil. Reduce heat and simmer five minutes, stirring occasionally until most of the water has evaporated. Set mixture

This recipe originated HERE . This recipe took a little bit longer than I thought it would have. In place of vegetable oil I used pizza dipping oil from Williams Sonoma. I have never boiled chicken before but if you don't have time to leave it in a crockpot all day, this was an easy process. Ingredients: 3 boneless, skinless chicken breast 2 tablespoons butter 1/2 cup buffalo wing sauce 2 refrigerated pizza dough Redwood drizzling oil for pizza (Williams Sonoma) or vegetable oil 2 cups mozzarella cheese Directions: Preheat oven to 410 degrees and grease a pizza pan. Place chicken in a pot with salted water and boil about 20-25 minutes (or until there is no pink in the center). Transfer chicken to a bowl and shred. Melt butter in a skillet over medium-high and add chicken and buffalo wing sauce and mix for about 5 minutes. Add flour onto a big surface and roll dough into a 12-inch round. The pizza dough I purchased was already in a 12-inch round which made