Bean Salsa Stuffed Pizza Recipes

BEAN & SALSA STUFFED PIZZA

Steps:

• Preheat oven to 400°. On a work surface, unroll 1 pie crust sheet. Roll into a 12-in. circle. Transfer to an ungreased 12-in. pizza pan., Reserve 1 tablespoon taco seasoning for topping. In a small bowl, mix refried beans and remaining taco seasoning; spread over crust to within 1 in. of edge. Top with onion, black beans, chiles and salsa. Sprinkle with 3/4 cup cheese., Unroll remaining pie crust sheet; roll into a 13-in. circle. Place over cheese. Trim, seal and flute edge. Cut slits in top. Brush top with oil; sprinkle with reserved taco seasoning., Bake 15-17 minutes or until golden brown. Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. If desired, serve with sour cream and additional salsa.

JIMMY'S MEXICAN PIZZA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.
• Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.
• Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.
• Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.
• Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

STUFFED TACO PEPPERS WITH CILANTRO LIME CREMA

Steps:

• Preheat the oven to 400°. In a large skillet, brown ground beef for 5 minutes on high heat, stirring often.
• While beef browns, wash, core, and half peppers. Dry and rub with a little olive oil. Place on a baking sheet and cook for 5 minutes.
• To the beef, add the taco seasoning and ⅔ cup water. Simmer for 8 minutes.
• Add the salsa, mix, and remove from heat.
• To the peppers, add a small amount of cheddar cheese, then beef and salsa stuffing. Top each pepper with the remaining cheese and cook 5 more minutes, until cheese has melted.
• Meanwhile, mix the sour cream cream, cilantro, water, and lime juice until smooth. Add water if you'd like the crema creamier.
• Serve peppers over rice and lettuce, drizzled with cilantro lime crema.