from-oxmoorhouse

Deep-Dish Taco Pizza

Deep-Dish Taco Pizza Photo: Oxmoor House

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.


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  • 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)

Nutritional Information

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

Good to Know

Combine Italian and Mexican cuisines with this dish. Top with shredded lettuce and diced tomatoes to add some vegetables to your pizza.
Cooking Light Superfast Suppers