Thursday, January 31, 2013

Taco Pizza

   My quest for football food continues and this time I'm taking on a Taco Pizza. One of the girls at work passed this recipe around the airwaves and I thought I'd give it a shot. It was very easy and I usually have these ingredients in stock. After all, tacos are common fare at my house.
   I knew the flavors would go over big with my crew, taco anything is usually a hit. The only trouble I had was with the crust. Doesn't that always seem to be the case with pizza dough? It's hard to get it just right as far as texture and crispiness.
   But individual preferences are many. Some like it thin, others thick and a few chewy. It's hard to nail that one just right. A friend of mine in the pizza business says home ovens can't get the temperature of commercial pizza (or brick) ovens (800 degrees), so it'll never be quite the same.
   Watch your crust and you'll be pleased with how easy and tasty this turns out for game day.

Taco Pizza
1 lb. lean ground beef
1 pkg. taco seasoning mix
1-10 oz. can refrigerated Pillsbury pizza dough
1-16 oz. can refried beans
2-3 cups shredded cheddar cheese (I used colby and monterey jack cheese)
1/2 cup chopped tomatoes or salsa
1/4 cup sliced black olives (optional)
4 green onions, chopped (optional)

Directions: Heat oven to 400 degrees. Brown ground beef in a skillet. Drain grease. Add taco seasoning to meat and cook according to package directions.

Unroll pizza dough onto a sprayed cookie sheet. Let dough come to room temperature for 5 minutes. Press dough over bottom and up sides the of cookie sheet. Bake pizza dough for 8-10 minutes, or until lightly golden. Remove from oven.

Place refried beans in a  bowl and microwave for 2 minutes, stirring after 1 minute. Stir again and then spread beans evenly over the top of warm  crust. Top with the taco meat, sprinkle with cheese and then add  tomatoes or salsa, black olives and green onion.

Return to oven and bake another 8-10 minutes, or until cheese is melted.

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