Ingredients
1 pound lean ground beef
3/4 cup water
14 ounce can diced green chilie peppers, drained
1/2 1 1/2 ounce envelope (about 2 tablespoons) taco seasoning mix
1 teaspoon chili powder
1 tablespoon cornmeal
1 10 ounce package refrigerated pizza dough
1 15 ounce can pinto beans with jalapeno peppers, 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, grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8-inch rectangle on the baking sheet. Bake in a 400 degree F oven 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. If desired, serve with taco sauce. Makes 6 servings.
Nutrition Facts (Tostada Pizza)
Per serving: 384 kcal cal., 17 g fat (7 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 67 mg chol., 882 mg sodium, 34 g carb., 5 g fiber, 2 g sugar, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet
