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Nacho Pizza

 Nacho Pizza
“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
8 ServingsPrep: 30 min. Bake: 15 min.


  • 1 package (6-1/2 ounces) pizza crust mix
  • 1 teaspoon cornmeal
  • 3/4 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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

2 of 2

Nacho Pizza (continued)

Directions (continued)

  • 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.
Wine: This recipe pairs well with a sweet red wine.: Taste of Home Special Offer: Enjoy this recipe with Fizz 56 Brachetto Italy N/V, sparkling and sweet with hints of raspberry and cherry. Buy now and get 3 bottles for $49.99. Order Now