Over medium heat, cook ground beef in a large skillet until brown. Drain; rinse. Add seasoning and tomatoes; bring to a boil. Reduce heat and simmer for 10 minutes.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Walking tacos plus pizza? You really can't go wrong.
Or can you? Check it out on I Think I Burnt the Water at HSTV.com.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ½ lbs. 95% lean ground beef | ||
| 2 tbsp. Hy-Vee taco seasoning | ||
| 1 (14.5-oz.) can Hy-Vee diced tomatoes with green chilies | ||
| 1 (10-oz.) tube Hy-Vee refrigerated pizza crust | ||
| 1 c. Hy-Vee fat-free refried beans | ||
| 1 c. Hy-Vee shredded taco cheese | ||
| 1 (2.25-oz.) can Hy-Vee sliced ripe olives, drained | ||
| 2 c. Hy-Vee shredded lettuce | ||
| ½ c. roma tomatoes, chopped | ||
| ½ c. Doritos nacho cheese flavored tortilla chips, slightly crushed | ||
| 1 avocado, peeled, seeded, and sliced |
Things To Grab
- Large skillet
- Colander
- 12-inch pizza pan
Directions
On 12-inch pizza pan, stretch pizza dough to form a crust. Spread refried beans evenly over dough and top with ground beef mixture.
Bake at 400 degrees for 18 minutes or until crust is golden brown. Top with cheese and olives. Bake until cheese is melted, about 5 minutes.
Remove pizza from oven and top with lettuce, tomatoes, Doritos, and sliced avocados.
Nutrition facts
Servings
310 Calories per serving
1 slice
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 40mg
- Sodium: 820mg
- Total Carbohydrates: 31g
- Protein: 17g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 15%
0%
Iron 15%
0%
Calcium 10%
Recipe Source:
I Think I Burnt the Water, HSTV.com