My mom was a busy mother of 3, and sometimes we had fast food for dinner, because life happens and that’s okay. One of my favorite treats though, was the Taco Bell Mexican pizzas because of the novelty of the dish. Who doesn’t love Mexican food and pizza? Now that I’m an adult and find my schedule also full, I completely understand why my mother turned to an easy dinner sometimes. Since I’m a food blogger and work with food constantly though, I feel guilty if I don’t try to recreate easy at home (food blogger mom guilt). So I got to work, and with a few shortcuts, made easy individually-sized gluten free hash brown crust Mexican pizzas everyone loved in no time!
The biggest shortcut to making these easy hash brown crust Mexican pizza is to buy pre-shredded hash browns. When making hash browns from scratch, you have to allow time for soaking and draining, and that would make dinner prep that much longer on busy days, so skip it!
Today I used Hungry Jack hash browns, which are simply dehydrated hash brown potatoes. Super easy to prepare, and because they are very light weight and you just need hot water to make them, a practical staple I could see coming in handy for summer camping trips (where you can make hash brown pizza over a camp fire, duh). The hash browns come in three flavors, Original, Cheesy, and Black Pepper & Onion. I used original for this recipe.
To make the pizzas, simply preheat your oven, then add hot water to the hash browns and while they soak, cook toppings (if needed), and prep the two additional ingredients I use to make the gluten free hash brown pizza crust. Mix everything together, and then scoop your crusts onto a greased baking sheet for the first bake. If you’re using my campfire pizza idea, fry the patties on one side over the fire, then flip, add your toppings, and cook until the cheese has melted. While the crusts are baking, gather your toppings. After the first bake is over, flip if you’d like, or not, either works, and add your toppings. The best part about individually sized pizzas is that everyone can add their own toppings so even picky eaters are happy.
Return the pizzas to the oven for a few more minutes until the cheese is all melted and bubbly, and then you are ready to serve! Hash brown crust Mexican pizza from concept to table in less than 30 minutes!
Doesn’t that look fabulous? This hash brown crust Mexican pizza was a huge hit with my family! We even had an extra we reheated the next day and it was still amazing! I hope you enjoy the recipe!
To learn more about Hungry Jack, visit them on the web, and check out this list to find a store near you. And since it’s summer and everyone’s looking forward to some fun, be sure to click here to enter into the Hungry Jack Hashbrowns for Dinner Contest between May 9 – June 19 for a chance to win a grand prize trip to a NASCAR race on the Hungry Jack website – and download a coupon to save on your next Hungry Jack Hashbrowns purchase.
- 1 package Hungry Jack Hashbrowns
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/2 cup shredded Mexican blend cheese
- 1 lb ground beef
- 2 tbsp oil
- 1 cup salsa
- 1 1/2 cups shredded Mexican blend cheese
- fresh cilantro
- fresh diced jalapeno
- fresh cut scallions
Add water to the Hungry Jack Hashbrowns according to package instructions.
Preheat your oven to 425 F. Line a baking sheet with aluminum foil or parchment paper and oil or spray with nonstick cooking spray.
In a large mixing bowl, combine the remaining crust ingredients. When the hashbrowns are ready, squeeze out any excess water and mix the potatoes with the rest of the crust ingredients. Divide into for equal portions on the baking sheet and flatten slightly into discs.
Bake the crusts for 20 minutes.
While the crusts are cooking, heat 2 tbsp oil over medium heat and cook your ground beef with a bit of salt and pepper. Feel free to substitute chicken, pork, soy crumbles, or omit the meat altogether. Once the meat is cooked and slightly browned, remove from the heat and set aside.
Gather the rest of your topping ingredients and set up "bar style" if you're customizing each pizza. Reserve the fresh cilantro and scallions until after the second bake.
When the pizza crusts have finished the first bake, remove from the oven, top as desired, and return to the oven an additional 5-10 minutes until the cheese has melted.
Remove the pizzas from the oven, top with cilantro and scallions and serve warm!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.