Taco pizza
4 Servings
Quantity | Ingredient | |
---|---|---|
1¼ | cup | Cornmeal |
1¼ | cup | All-purpose flour |
2 | teaspoons | Baking powder |
1½ | teaspoon | Salt |
⅔ | cup | Milk |
⅓ | cup | Butter or margarine -- |
\N | \N | Melted |
½ | pounds | Ground beef |
½ | pounds | Bulk pork sausage |
6 | ounces | Can tomato paste |
14½ | ounce | Can diced tomatoes - undrained |
1 | \N | Env taco seasoning mix |
¾ | cup | Water |
1½ | cup | Cheddar cheese -- shredded |
1 | cup | Monterey jack cheese -- |
\N | \N | Shredded |
2 | cups | Chopped lettuce |
1 | cup | Diced fresh tomato |
½ | cup | Sliced ripe olives |
½ | cup | Sliced green onions |
In a medium bowl, combine the cornmeal, flour, baking powder and salt. Add milk and butter; mix well. Press onto the bottom and sides of a 12 to 14 inch pizza pan. Bake at 400 for 10 minutes or until edges are lightly browned. Cool. In a large skillet, brown beef and sausage; drain. Stir in the tomato paste, canned tomatoes, taco seasoning and water; bring to a boil. Simmer, uncovered, for 5 minutes. Spread over crust. Combine cheeses; sprinkle 2 cups over the meat layer. Bake at 400 for 15 minutes or until cheese melts. Top with lettuce, fresh tomato, olives, onions and remaining cheese.
Recipe By : Taste Of Home June/July '96