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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (301g) Recipe makes 6 servings The following items or measurements are not included below: 1 1/4 ounces taco seasoning mix 10 ounces prepared pizza crust |
||
| Calories 269 | ||
| Calories from Fat 170 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.9g | 29% | |
| Saturated Fat 8.6g | 42% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.7g | ||
| Cholesterol 71mg | 23% | |
| Sodium 468mg | 19% | |
| Potassium 387mg | 11% | |
| Total Carbohydrate 5.1g | 1% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 2.3g | ||
| Protein 19.5g | 38% | |
Ingredients
- 1 lb ground beef
- 1/2 cup chopped onion
- 1 (2 1/2 ounce) can sliced ripe olives, drained
- 1 (8 ounce) can tomato sauce
- 1 (1 1/4 ounce) envelope taco seasoning mix
- 1 (10 ounce) can prepared pizza crust
- 1 cup shredded cheddar cheese
Garnish
- lettuce, shredded
- sour cream
- tomato, chopped
Directions
1
Heat oven to 425 degrees.2
In large skillet, brown ground beef with onion; drain.3
Stir in olives, tomato sauce& taco seasoning mix.4
Prepare pizza crust according to package directions in 12" pizza pan or a 13x9" rectangular pan.5
Spread ground beef mixture over crust; sprinkle w/ shredded cheese.6
Bake for 15 to 20 minutes at 425*, or until crust is lightly browned.7
Top with lettuce, sour cream and tomato.
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- Course > Appetizers
- Course > Main Dish > Pizza
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Philak
On Mar 25, 2009
Great recipe, we precooked the meat at home and finished it in a cast iron dutch oven on a camp out. The scouts devoured it.
From: Chef #505332
On May 20, 2008
This was amazing. I think I dreamt aobut it for like the next 3 nights. MMMM
From: alaskanmom
On Dec 7, 2007
We added refried beans as well and skipped the beef. Delicious! Thank you
From: newspapergal
On Mar 6, 2006
I love Taco Pizza, and this is a great, easy version. I doubled the onion & didn't use sour cream. I like the tomato sauce in the meat mixture - it provides a bit of a 'sauce' taste that you expect on a pizaa and still binds the meat-onions-olives together.
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