Description
These fun mini pizzas are perfect for a weeknight dinner. Slow-cooked fajitas get a cheesy, creamy upgrade!
Ingredients
Units
Scale
- 2 lbs (907 g) beef
- 2 lbs (907 g) bell peppers
- 2 lbs (907 g) Tribelli Peppers
- 1 lbs (454 g) onion
- 1.5 cups (355 ml) salsa
- 1 packet taco seasoning
- 8 oz (227 g) cream cheese
- 1 packet ranch
- Mozzarella Cheese
- Flatbread
Instructions
- Add salsa to the bottom of the slow cooker.
- Add beef, onion, bell pepper, tribelli peppers, and taco seasoning. Cover.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Combine cream cheese and ranch packet; mix well.
- Spread cream cheese mixture over the flatbread.
- Add some cheese.
- Top with cooked fajita ingredients from the slow cooker.
- Sprinkle with a little more cheese.
- Broil for approximately 10 minutes, or until cheese is melted and flatbread is browned.
Notes
- For easier serving, assemble the mini pizzas on a baking sheet before broiling.
- Leftover fajita mixture can be stored in the refrigerator for up to 4 days and used in tacos or burritos.
- Substitute any type of shredded cheese for the mozzarella, or use a Mexican cheese blend.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 pizza
- Calories: 400
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 70