Tostada Pizza

Tostada Pizza

original recipe:

  • 1  poundlean ground beef
  • 3/4  cupwater
  • 1  4 ounce can diced green chilie peppers, drained
  • 1/2  1 1/2 ounce envelope (about 2 tablespoons) taco seasoning mix
  • 1  teaspoonchili powder
  • 1  tablespooncornmeal
  • 1  10 ounce package refrigerated pizza dough
  • 1  15 ounce can pinto beans with jalapeno peppers, rinsed and drained
  • 1  cupshredded cheddar or Monterey Jack cheese (4 ounces
  • 1  cupshredded lettuce
  • 1  medium tomato, chopped
  • 1/2  cupthinly sliced green onions (4)
  • Bottled taco sauce (optional)


In a large skillet cook ground beef until brown. Drain off fat. Stir in the water, chile peppers, taco seasoning mix, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until most of the liquid is gone.

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 F oven for 5 minutes.

In a small bowl mash pinto beans with a fork. Spread beans over partially baked dough to within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with the cheese. Bake 1 to 2 minutes more or until cheese is melted. Top with lettuce, tomato, and green onions. If desired, serve with taco sauce. Makes 6 servings.

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