Tuesday, May 17, 2011

Mexican Pizza

I'm so far behind on my blog I figure it's easiest to just start with what's current and go back as I have time. Otherwise I'm going to end up overwhelmed and nothing will ever get done. I looked through my pictures today and realized I have been making a lot of new stuff and have a lot of catching up to do. There are nine things on my list that I want to do posts on. Sheesh!

I had a really yummy sounding dinner planned for one night this week, but then it turned out the meat I needed for it wasn't as much on sale as I thought it would be when I went to the store, so I had to come up with a new plan. I was catching up on blogs I follow and went to Meal Planning 101 for some ideas. One of the first posts on there was ideas for ground beef. I recently purchased 10 pounds of ground beef, so I was open to ideas. I saw this taco pizza recipe and had everything on hand for it, so it was a go!

Mexican Pizza
Source: Meal Planning 101 blog

1 lb lean ground beef
1 small onion, diced
1 clove garlic, minced
2 tbsp taco seasoning (homemade or store-bought)
Splash of water

Your favorite pizza crust
1 cup salsa
1 cup sour cream
Grated cheese (cheddar, mozza or Monteray Jack would all work fine)
1-2 plum tomatoes, diced
1 cup lettuce, finely shredded or 2 tbsp fresh basil, finely shredded

Preheat oven to 425 degrees.

In a skillet over medium high heat, brown the beef with the onions and garlic. Add the cumin, chili powder, oregano, salsa spice, salt and pepper (or sub out all these spices for your favorite taco seasoning). Mix and cook for about 30 seconds then add a splash or two of water to let the spices create more of a sauce for the beef. Turn to low and let simmer a couple minutes until the water has evaporated and remove from heat.

Put your pizza crust on a baking sheet or pizza stone. Mix together the salsa and sour cream and spread about 1/3 - 1/2 cup over your pizza crust. Top with the taco seasoned beef and shredded cheese. I bake for 10 minutes at 425 degrees and then broil for 1-3 minutes to get the cheese on top a nice golden brown. You should note that I use the par-baked shells from the bakery, so if you use fresh dough adjust your cooking time and temperature accordingly.

Give the pizza just a moment or two to cool ever so slightly and then top with diced tomatoes and lettuce or basil. Serve with the rest of the salsa sour cream as a dipping sauce.


I didn't have any taco seasoning on hand, so I just threw in some chili powder, cumin, oregano, salt, and pepper. It was definitely a tad under-seasoned, but I didn't want to over do it. I also could have spread more of the sauce on my crust. Overall, though, we really liked this new take on pizza. The kids didn't have any toppings on theirs, but the husband and I both did and really liked it. I'd definitely make this again!!

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