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 Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Stand: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 29%
  • Fat: 9.8g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 27.9g
  • Carbohydrate: 25.6g
  • Fiber: 1.3g
  • Cholesterol: 57mg
  • Iron: 2.9mg
  • Sodium: 693mg
  • Calcium: 183mg

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

  1. Preheat oven to 425°.
  2. 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.
  3. 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.
  4. 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.
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