Recipes

Intermingle pizza and tacos and what do you get? An instant kid classic. Why didn’t you think of it sooner?

Prep: 30 minutes

Makes: 8 servings
 

 

Ingredients:

Nonstick cooking spray
1 1-pound loaf frozen whole wheat bread dough, thawed
1 cup shredded cheddar cheese (4 ounces)
12 ounces lean ground beef
1⁄2 cup chopped onion (1 medium)
2⁄3 cup bottled salsa
11⁄2 cups chopped tomatoes (2 medium)
1⁄2 to 1 cup shredded lettuce and/or spinach
1 cup baked tortilla chips, coarsely crushed, or 1⁄2 cup tortilla chips, coarsely crushed
Light dairy sour cream (optional)
Bottled salsa (optional)

 

Instructions:

Lightly coat a 12 to 13-inch pizza pan with nonstick cooking spray. Pat dough evenly into prepared pan, extending edges over pan slightly. (If dough is hard to pat out, allow to rest for 10 minutes.) Sprinkle half of the cheese in a thin strip around the edge of the dough. Moisten edge of dough. Fold down edge over cheese and seal tightly to enclose the cheese. Prick crust all over with a fork. Bake in a 425° oven for 10 minutes.

Meanwhile, in a large skillet cook the ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in the 2⁄3 cup salsa. Top partially baked crust with meat mixture. Bake for 5 minutes more. Sprinkle with tomatoes and remaining cheese. Bake for 1 to 2 minutes more or until cheese melts.

To serve, top with lettuce and tortilla chips. If desired, serve with sour cream and additional salsa.
 

 

Hints:

Nutrition Facts per serving: 300 cal., 11 g total fat (5 g sat. fat), 42 mg chol., 477 mg sodium, 32 g carbo., 3 g fiber, 19 g pro.
Daily Values: 10% vit. A, 16% vit. C, 12% calcium, 7% iron
Exchanges: 1 Vegetable, 2 Starch, 1 1⁄2 Meat

 

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