Saturday, February 28, 2009
After my family's response to last night's fish tacos, I had to redeem myself. Thank goodness that this Tostada Pizza was a huge hit.
I began by preparing my pan with oil and a tablespoon of cornmeal. Next I unrolled a tube of pizza dough onto the pan and baked it for 5 minutes at 400 degrees.
Then, I browned a pound of lean ground beef and drained off the fat. Next, I added half a packet of taco seasoning, a teaspoon of chili powder, 3/4 cup of water, and a can of green chilies. Simmer until the liquid is absorbed. Just like you're making tacos.
Now mash a 15 oz. can of pinto beans. I like to use my pastry cutter. You could also use a potato ricer or a fork. I'm just partial to my pastry cutter. It works great on avocado and bananas too!
Spread those mashed beans onto the pizza crust. I also sprinkled the adult portion of the pizza with 1/2 of a finely chopped jalapeno pepper.
Top with the beef mixture and pop it back into the oven for 10 minutes.
Remove from the oven. Drizzle with taco sauce and top with Monterrey Jack cheese. Now back into the oven for another minute or two until the cheese is melted.
Now top with green onions, chopped tomatoes, and shredded lettuce. Are you feelin' it?! I am.
We had ours with a little sour cream. So good! My family loves mamma's cookin' again! Yay!
Tostada Pizza from Better Homes and Gardens
Start to Finish: 40 minutes
1 pound lean ground beef
3/4 cup water
1 4-ounce can diced green chile peppers, drained
2 tablespoons taco seasoning mix
1 teaspoon chili powder
1 tablespoon cornmeal
1 13.8-ounce package refrigerated pizza dough
1 15-ounce can pinto beans, rinsed and drained
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
1 cup shredded lettuce
1 medium tomato, chopped
1/2 cup thinly sliced green onions (4)
Bottled taco sauce (optional)
1. In a large skillet cook ground beef until brown. Drain off fat. Stir in the water, chile peppers, taco seasoning mix, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until most of the liquid is gone.
2. Meanwhile, preheat oven to 400 degrees F. Grease a baking sheet and sprinkle with the cornmeal. Unroll pizza dough onto the baking sheet. Bake for 5 minutes.
3. In a small bowl mash pinto beans with a fork. Spread beans over partially baked dough to within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with the cheese. Bake 1 to 2 minutes more or until cheese is melted. Top with lettuce, tomato, and green onions. Cut into 12 pieces. If desired, serve with taco sauce.
4. Makes 6 servings
5. Taco Pizza: Prepare as above, except add crushed tortilla chips or corn chips to the toppings. In desired, serve with dairy sour cream.
Per 2 pieces: 470 cal., 20 g total fat (8 g sat. fat), 67 mg chol., 989 mg sodium, 47 g carbo., 6 g fiber, 29 g pro.
Daily Values: 24% vit. A, 23% vit. C, 22% calcium, 24% iron
Exchanges: 3 Starch, 3 Medium-Fat Meat, 1/2 Vegetable
Calories 423, Total Fat (g) 17, Saturated Fat (g) 7, Monounsaturated Fat (g) 7, Polyunsaturated Fat (g) 1, Cholesterol (mg) 67, Sodium (mg) 939, Carbohydrate (g) 41, Total Sugar (g) 2, Fiber (g) 6, Protein (g) 28, Vitamin C (DV%) 23, Calcium (DV%) 20, Iron (DV%) 23, Starch (d.e.) 2.5, Vegetables (d.e.) .5, Medium-fat Meat (d.e.) 3, Percent Daily Values are based on a 2,000 calorie diet
Weight Watchers Points per serving: 9...but awfully good. Bank em'...flex points, whatever they're doing these days.