Two family favorites combine, with prepared seasoned meat sauce and other taco ingredients topping refrigerated pizza dough.
cup taco sauce
(14-oz.) prebaked Italian pizza crusts
(18-oz.) container refrigerated taco sauce with seasoned ground beef
oz. (4 cups) shredded Mexican cheese blend
(1/4-inch-thick) slices Italian plum tomatoes (about 6 tomatoes)
cups shredded romaine lettuce
cup purchased guacamole
cup sour cream
Heat grill. Drizzle taco sauce evenly over pizza crusts. Spoon half of the ground beef in taco sauce onto each pizza; spread evenly. Sprinkle each with 1 cup of the cheese. Arrange tomato slices over cheese on each pizza. Sprinkle evenly with remaining 2 cups cheese.
When ready to grill, place pizzas on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until crust is crisp and toppings are thoroughly heated. If crust browns too quickly, place sheet of foil between crust and grill rack.
Sprinkle lettuce over pizzas. Serve with guacamole and sour cream, if desired.
Use shredded Cheddar, mozzarella or hot pepper Monterey Jack cheese in place of the Mexican cheese blend.
If your grill is too small for two 12-inch pizzas, grill one at a time. While the second pizza cooks, keep the first one warm in a conventional over at 200°F.
To bake pizzas, follow pizza crust package directions.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 High-Fat Meat; 1 Fat;
Carbohydrate Choice2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.