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Nacho Pizza Recipe

Nacho Pizza Recipe photo by Taste of Home

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“I love Mexican food, and I love pizza.” Laura’s combined the best of both in this hearty pizza recipe. “People seem to just love it…especially my brothers and other guys!” Laura Stonesifer - Luck, WI

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Nacho Pizza Recipe

Prep: 30 min. Bake: 15 min.

Yield: 8 Servings

30 15 45

Ingredients

1 package (6-1/2 ounces) pizza crust mix
1 teaspoon cornmeal
3/4 pound ground beef
1/3 cup chopped onion
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup salsa
1/2 cup sour cream
1 medium tomato, chopped
2 tablespoons chopped ripe olives
2 cups (8 ounces) shredded cheddar cheese
1/2 cup crushed tortilla chips

Directions

Prepare pizza dough according to package directions. Coat a 12-in. pizza pan with cooking spray; sprinkle with cornmeal. With floured hands, press dough onto pan. Bake at 425° for 6-8 minutes or until lightly browned.
Meanwhile, in a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili powder, salt and pepper.
Combine salsa and sour cream; spread over crust to within 1 in. of edges. Top with beef mixture, tomatoes, olives and cheese. Bake for 10 minutes.
Sprinkle with crushed chips; bake 5-6 minutes longer or until cheese is melted and crust is golden brown. Yield: 8 slices.

Nutritional Facts 1 slice equals 339 calories, 18 g fat (10 g saturated fat), 72 mg cholesterol, 560 mg sodium, 24 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Nacho Pizza in Simple & Delicious January/February 2010, p33

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio

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Reviews for Nacho Pizza

Nacho Pizza

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(1-1) of 1 reviews

Reviewed on Dec. 24, 2011 by jmd323

This was a good twist on Mexican food. I didn't use all of the sour cream/salsa mixture because it was kind of runny and seemed to make the crust a tad soggy. We only used 1/2 to 2/3 of it. Maybe a chunky salsa would remedy that? Otherwise, we thought it was good.