Deep-Dish Taco Pizza

Photo: Oxmoor House
This family-pleasing dish is a cross between a pizza and a casserole, and guaranteed to please even the pickiest of eaters.

Yield:

6 servings (serving size: 1 slice)

Recipe from

Recipe Time

Prep: 2 Minutes
Cook: 22 Minutes
Stand: 5 Minutes

Nutritional Information

Calories 306
Caloriesfromfat 29 %
Fat 9.8 g
Satfat 4.1 g
Monofat 1.9 g
Polyfat 0.2 g
Protein 27.9 g
Carbohydrate 25.6 g
Fiber 1.3 g
Cholesterol 57 mg
Iron 2.9 mg
Sodium 693 mg
Calcium 183 mg

Ingredients

1 pound ground round
1/2 cup frozen chopped onion
1 (15-ounce) can diced tomatoes with green chiles, drained
1 teaspoon salt-free Mexican seasoning
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
1 cup (4 ounces) shredded reduced-fat sharp Cheddar or part-skim mozzarella cheese
Salsa (optional)
Reduced-fat sour cream (optional)

Preparation

Preheat oven to 425°.

Cook beef and onion in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Stir in tomatoes and seasoning; cook over medium-high heat 1 minute or until thoroughly heated; set aside.

Unroll pizza crust dough. Press into bottom and halfway up sides of a 13 x 9-inch baking dish coated with cooking spray. Spoon beef mixture over pizza crust dough.

Bake at 425° for 12 minutes. Top with cheese, and bake 5 minutes or until cheese melts and edges of crust are browned. Let stand 5 minutes before slicing. Serve warm. Top with salsa and sour cream, if desired.

Note:

Cooking Light Superfast Suppers

January 2003