south-of-the-border casserole combines refrigerated pizza dough, beef mixture, and taco-cheese blend into a sensational one-dish meal.
Prep Time: 10 mins
1/4 pound pre-sliced sweet red peppers (about 1/2-inch-wide strips)
1/4 pound pre-sliced sweet yellow peppers (about 1/2-inch-wide strips)
2 tubes (10 ounces each) refrigerated pizza dough
3 cups shredded taco-cheese blend
1 jar (16 ounces) medium-hot salsa
1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
3 large scallions, trimmed and sliced
Heat oven to 375 degrees . Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.
In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.
Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.
Per Serving: cal. (kcal) 502, Fat, total (g) 25, chol. (mg) 51, sat. fat (g) 9, carb. (g) 40, fiber (g) 3, pro. (g) 31, sodium (mg) 1181, Percent Daily Values are based on a 2,000 calorie diet