Mexican Taco Pizza
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 220.4
- Total Fat: 8.7 g
- Cholesterol: 35.0 mg
- Sodium: 670.8 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 1.9 g
- Protein: 16.2 g
View full nutritional breakdown of Mexican Taco Pizza calories by ingredient
Introduction
A Yummy quick mexican pizza! Even my pickiest eater loves this recipe!!! A Yummy quick mexican pizza! Even my pickiest eater loves this recipe!!!Number of Servings: 12
Ingredients
-
1 lb 93% extra lean ground beef
2 cups Sargento reduced fat mexican cheese
4 TBS of Old El Paso mild taco sauce
1 roll Pillsbury thin crust pizza dough
2 medium scallions (green onions)
1 can fat free Old El Paso refried beans
1 pkg Old El Paso low sodium taco seasoning
Directions
1. Preheat oven to 400 degrees. Spray a cookie sheet with Pam Olive Oil spray, unroll the pizza dough on cookie sheet and press into the corners.
2. Brown the beef, and drain. Add taco seasoning and water as directed on seasoning pkg. Set aside.
3. Heat up refried beans in mircrowave to make spreading easier. Spread beans onto dough.
4. Spoon taco meat evenly on top of refried beans. Drizzle the taco sauce over the taco meat.
5. Spread 2 cups of mexican cheese evenly on top. Can cut up 2 medium scallions and add on top of cheese. Bake 12-15 minutes or until the crust is golden brown and cheese is melted.
Serve with sour cream or any taco topping you desire.
Number of Servings: 12
Recipe submitted by SparkPeople user KMCGRATH1.
2. Brown the beef, and drain. Add taco seasoning and water as directed on seasoning pkg. Set aside.
3. Heat up refried beans in mircrowave to make spreading easier. Spread beans onto dough.
4. Spoon taco meat evenly on top of refried beans. Drizzle the taco sauce over the taco meat.
5. Spread 2 cups of mexican cheese evenly on top. Can cut up 2 medium scallions and add on top of cheese. Bake 12-15 minutes or until the crust is golden brown and cheese is melted.
Serve with sour cream or any taco topping you desire.
Number of Servings: 12
Recipe submitted by SparkPeople user KMCGRATH1.