Tex Mex Taco Pizza With Tater Crust Food

TEX-MEX STUFFED-CRUST PIZZA

Steps:

• Preheat the oven to 425 F with a pizza stone on the bottom rack.
• Divide the pizza dough in half. Line a pizza peel or turned-over baking sheet with parchment paper. Roll one half of the dough into a 12-inch round on the parchment. Layer the sliced Cheddar over the crust, leaving a 1-inch border all around. Brush the border with olive oil. Roll the remaining piece of dough on another sheet of parchment into a 12-inch round and place it on top of the first crust. Lightly roll over the dough with the rolling pin to seal the rounds together, then fold the edges up and pinch them in place to form a crust border. Transfer the dough on the parchment to the pizza stone and bake until just cooked through, 10 to 12 minutes.
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and stir the spices into the beef. Clear a spot in the pan and add the tomato paste. Let toast for 1 minute, then stir into the beef. Add 1/2 cup water and simmer rapidly, stirring until the water has almost reduced away, about 2 minutes. Keep hot.
• Spread the beans on the crust, leaving a border. Spoon the meat over the top, then the pico de gallo. Mound the lettuce on the pizza and top with the grated Cheddar, avocado, sour cream and olives. Slice and serve immediately.

MEXICAN TACO PIZZA

Steps:

• Preheat oven to 425F and line one or two sheet pans with parchment paper or a Silpat; set aside.*
• To a large skillet, add the onion, beef, olive oil if necessary, and cook over medium-high heat for about 5 to 6 minutes, or until beef is cooked through and onions are soft and translucent; crumble beef as it cooks and stir frequently to ensure even cooking.
• Add the taco seasoning and stir to combine. Take skillet off the heat and set aside.
• Place the frozen pizza crusts directly from the freezer on either one or two sheet pans, depending on the exact size of your crusts and pans.
• Add an equal amount of the refried beans to both crusts, leaving a bare 1-inch margin from the edges.
• Add an equal amount of the beef mixture to both crusts.
• Add 3/4 cup mozzarella cheese to each crust.
• Add 1 cup cheddar cheese to each crust.
• Bake for about 12 minutes, or until cheese is melted and crusts are as cooked through as desired.
• Add an equal amount of tomato and cilantro as desired to both crusts and serve immediately. Pizza is best fresh but will keep airtight in the fridge for up to 5 days.

REFRIED BEAN-TACO PIZZA

Steps:

• In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, place crust on an ungreased baking sheet. Spread with refried beans. Top with the beef mixture, taco shells and cheeses. Bake at 450° for 10-15 minutes or until cheese is melted. Top with lettuce, tomatoes and olives.

EASY TACO PIZZA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes; set aside. , Place crusts on ungreased pizza pans or baking sheets. Combine beans and salsa; spread over crusts. Top with beef mixture, chips and cheese. , Bake until heated through and cheese is melted, 13-16 minutes. If desired, sprinkle with lettuce and tomatoes.

TEX-MEX PIZZA

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in salsa and chilies., Place crust on an ungreased pizza pan. Top with the beef mixture, cheese, beans, corn and olives., Bake at 425° for 15-20 minutes or until edges are lightly browned and cheese is melted. Toss avocado with lemon juice. Serve pizza with avocado and sour cream.

TEX-MEX BREAKFAST PIZZA

Steps:

• Heat a skillet that has been sprayed witn nonstick cooking spray over medium heat.
• Add in the potatoes, green onions, peppers, cumin, and garlic.
• Stir/saute for about 3 minutes or until the vegetables are tender.
• In a bowl, combine the egg beaters, milk, amd cilantro; add to the skillet.
• Cook, without stirring, until mixture begins to set on the bottom and around the edge.
• Using a spatula, lift and fold the partially cooked mixture so uncooked portion flows underneath.
• Continue cooking and folding until egg is cooked through, but still glossy and moist.
• Remove skillet from heat.
• Place bread shell on a 12-inch pizza pan or pizza stone.
• Sprinkle half of the cheese over the shell.
• Top with egg mixture, tomato, and remaining cheese.
• Bake at 375° for 8-10 minutes or until cheese is melted.
• Season as needed with salt, pepper, hot sauce.
• Cut into wedges and serve.

TEX-MEX TACO PIZZA WITH TATER CRUST

Steps:

• Preheat oven to 425 degrees. Lightly coat interior of 9-inch pie pan with cooking spray.
• In large mixing bowl, blend Simply Potatoes Shredded Hash Browns with eggs, salt and pepper, and grated parmesan cheese. Press potato mixture into bottom and up sides of pie pan. Bake 8 to 10 minutes, or until crust is set.
• Stir taco seasoning into tomato sauce and spread across potato crust. Sprinkle Monterey Jack cheese evenly over sauce. Top cheese with bell pepper, crumbled bacon, and chopped cilantro. Return pizza to oven for 6 minutes more, or until cheese is melted and bubbling.