Beefy Tex-Mex Pizza
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Updated September 20, 2016
lb lean (at least 80%) ground beef
cup coarsely chopped onion
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
can (4.5 oz) Old El Paso™ chopped green chiles
can (11 oz) Pillsbury™ refrigerated thin pizza crust
cups shredded Mexican cheese blend (8 oz)
tablespoon ripe olives, if desired
tablespoons fresh cilantro leaves, if desired
Heat oven to 425°F. In 10-inch skillet, cook beef, onion, chili powder and salt over medium-high heat 5 to 7 minutes, stirring occasionally, until brown. Transfer to medium bowl, cover with foil; set aside.
Add tomatoes and chiles to skillet; heat to simmering over medium heat. Cook 6 to 8 minutes, pressing on tomatoes with spatula to break down, until sauce forms.
Meanwhile, spray rimmed baking sheet with cooking spray. Unroll pizza crust dough on baking sheet. Bake 10 minutes.
Spread tomato mixture over partially baked crust to within 1/4 inch of edges. Top with 1 cup of the cheese, then the beef mixture. Top with remaining 1 cup cheese and the olives. Bake 6 to 9 minutes or until crust is golden brown and cheese is melted. Top with cilantro and sour cream.
- Try topping with hot sauce, pickled jalapeños or Sriracha for a little extra zip.
- Really press on the tomatoes and chiles with a spatula to help them give up their juices for a delicious Tex-Mex pizza sauce.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.