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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Very tasty and quite easy. Note: Do not put veggies on the whole pizza if you want to have leftovers...they get yucky when you try to re-heat. I also like to substitute pepper jack cheese for cheddar. Ingredients:
1 lb lean ground beef |
1 (4 ounce) can diced green chili peppers, drained |
1 1/2 ounces taco seasoning mix |
1 teaspoon chili powder |
1 tablespoon cornmeal |
1 (10 ounce) package refrigerated pizza dough |
1 (15 ounce) can pinto beans with jalapeno peppers, rinsed and drained |
1 cup shredded cheddar cheese (about 4 ounces) or 1 cup monterey jack cheese (about 4 ounces) |
1 cup shredded lettuce |
1 medium tomato, chopped |
1/2 cup thinly sliced green onion |
bottled taco sauce (optional) |
Directions:
1. In large skillet cook meat until brown. Drain off fat. Stir in 3/4 cup water, chile peppers, taco seasoning mix, and chile powder.
2. Bring to boil; reduce heat. Simmer uncovered for 15-20 minutes (until most of the liquid is gone).
3. Meanwhile, grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8-inch rectangle on the baking sheet. Bake in a 400 degree oven for 5 minutes.
4. In a bowl, mash beans with a fork; spread over partially baked dough to within 1/2 inch of the edges.
5. Spoon meat mixture over beans. Bake uncovered, 10 minutes more, or until crust is just golden.
6. Sprinkle with cheese. Bake 1-2 minutes more (until cheese melts).
7. Top with lettuce, tomato, and onion. If desired, serve with taco sauce.
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