TACO SALAD PIZZA
When you can't decide between pizza and tacos, make both! Save time by starting with a pre-made frozen CAULIPOWER® crust.
Provided by My Hot Southern Mess
Categories Main Dish Recipes Pizza Recipes Beef
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Spray a skillet with cooking spray. Cook ground beef on medium-high heat until browned, 5 to 7 minutes. Drain off grease. Add black beans, water, salsa, and taco seasoning and cook for about 2 minutes more.
- Unwrap pizza and place on a baking sheet. Spread meat and bean mixture evenly over the crust. Add pepper Jack cheese.
- Bake in the preheated oven for 10 to 12 minutes.
- While pizza is baking, combine sour cream and hot sauce in a small bowl. Transfer to a small zip-top bag and place in the refrigerator.
- Allow pizza to cool for about 5 minutes, then top with lettuce, tomato, jalapeno, cilantro, and tortilla strips.
- Snip off a corner of the zip-top bag and drizzle the sour cream and hot sauce mixture over the pizza.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 30.8 g, Cholesterol 77.8 mg, Fat 23.4 g, Fiber 4.4 g, Protein 22.2 g, SaturatedFat 10.1 g, Sodium 1058 mg, Sugar 3.1 g
TACO SALAD PIZZA
This Taco Salad Pizza is so simple, packed with flavor and a great way to use what's fresh at the farmers market and in our garden. I start by making homemade pizza dough or buying premade dough. Grab your kids and get them involved because playing with dough is fun! You can make this pizza in a pizza pan or a cast-iron skillet for a thick crust or you can stretch the dough onto a baking sheet for a thinner crust. Either way it's totally delectable.
Provided by Catherine McCord
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- Lightly grease a rimmed baking sheet with olive oil and stretch the dough to fit the size of the baking sheet (about 16 by 11 inches). Alternatively, you can press it into a large circular pizza pan or 12- to 15-inch cast-iron skillet.
- In a medium bowl, stir together the refried beans and salsa until thoroughly combined. Spread on top of the pizza dough and sprinkle with the cheese.
- Bake until the crust is golden and the cheese is bubbly, 18 to 20 minutes.
- While the pizza is baking, heat a large sauté pan over medium-high heat. Add the 1 tablespoon olive oil, the plant-based meat, red onion, taco seasoning and salt. Cook, breaking apart the meat with a spatula, until browned and the moisture has evaporated, about 12 minutes.
- When the pizza has finished baking, top it with the plant-based meat, lettuce, avocado, sour cream, cilantro and other desired toppings.
EASY TACO PIZZA
Convenient prebaked crust makes this tasty taco pizza as easy as can be. It's a great recipe, especially if you have teenagers. I keep the ingredients on hand so that we can whip up this filling meal anytime. -Mary Cass, Baltimore, Maryland
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 pizzas (8 slices each).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes; set aside. , Place crusts on ungreased pizza pans or baking sheets. Combine beans and salsa; spread over crusts. Top with beef mixture, chips and cheese. , Bake until heated through and cheese is melted, 13-16 minutes. If desired, sprinkle with lettuce and tomatoes.
Nutrition Facts : Calories 304 calories, Fat 12g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 720mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 3g fiber), Protein 15g protein.
SALAD-TOPPED PIZZA
Steps:
- Heat broiler. In a large roasting pan, combine onion, zucchini, squash, and red pepper with oil, garlic, herbs and salt. Toss well. Place in oven, about 5 inches from heating element, and broil, stirring occasionally, until vegetables are wilted and somewhat reduced in volume, about 8 to 10 minutes. (Or combine ingredients in a large nonstick skillet and cook 5 minutes, stirring occasionally.) Let vegetables cool on a plate while you prepare the pizza crust. Heat oven to 450°F. Place pizza crust on a cutting board and sprinkle crust with half the shredded mozzarella. Spread tomato sauce over cheese. Layer cooked vegetables evenly over pizza. Top with remaining cheese. Slide pizza directly from cutting board onto oven rack or bake on baking sheet until pizza is heated through and cheese is bubbling and lightly browned, about 15 minutes. Right before serving pizza, toss salad ingredients together in a large bowl. Pile salad in the center of the pizza.
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