- 3 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1 package (1/4 ounce) quick-rise yeast
- 2 cups warm water (120° to 130°), divided
- 1 tablespoon honey
- 1 pound ground beef
- 1 envelope taco seasoning
- 1 cup refried beans
- 1/3 cup taco sauce
- 2 cups shredded Colby-Monterey Jack cheese
- OPTIONAL TOPPINGS:
- Shredded lettuce
- Chopped tomatoes
- Crushed tortilla chips
- Sliced ripe olives, drained
- Diced avocado
- Sour cream
- Preheat oven to 400°. Combine 2-1/2 cups flour, cornmeal, salt and yeast. In another bowl, combine 1-1/4 cups warm water and honey. Gradually add dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Do not knead. Cover; let rest 20 minutes.
- Meanwhile, in a small skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink; drain. Add taco seasoning and remaining water. Cook and stir until thickened, about 2 minutes.
- Press dough to fit a greased 13x9-in. baking pan. Combine beans and taco sauce; spread over dough. Top with beef mixture and cheese. Bake on a lower oven rack until crust is golden and cheese is melted, 15-18 minutes. Let stand 5 minutes. If desired, serve with optional toppings. Yield: 8 servings.
Reviews for Deep Dish Beef 'n' Bean Taco Pizza
"Good, and yes I realize it says deep dish, but it was just too much crust for us. Next time I will use a 10x15 and see that is."
"Loved the cornmeal in the crust! We added the chopped tomatoes and sliced avocado and had salsa on the side for the adults."
"This reminded my husband and I of the fiestada pizza from the school cafeteria but with a thicker & tastier crust. Good idea to put in a 9 by 13. Next time we will add the suggested toppings."
"My husband really liked this hearty dish. We followed the suggestion to add other toppings,including sour cream, salsa, lettuce and tomato. Be sure to let it sit the full 5 minutes before eating - the refried beans hold their heat!"
"Love that it used a 9x13 pan. Crust was good and held up to the topping."