Tostada Pizza

Ingredients

1 pound lean ground beef

3/4 cup water

1 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)

Directions

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.

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.

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.

Makes 6 servings

From the Test Kitchen

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.