Beef Nacho Casserole
This south-of-the-border casserole combines refrigerated pizza dough, beef mixture, and taco-cheese blend into a sensational one-dish meal.
Ingredients
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2 tablespoons olive oil
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1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)
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1 pound lean ground beef
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1/2 teaspoon garlic salt
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2 tubes (10 ounces each) refrigerated pizza dough
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1 jar (16 ounces) medium-hot salsa
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3 cups shredded taco-cheese blend
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1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
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3 large scallions, trimmed and sliced
Directions
1.
Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2.
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.
3.
Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.
4.
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.
5.
Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.
Nutrition information
Calories 502, Total Fat 25 g, Saturated Fat 9 g, Cholesterol 51 mg, Sodium 1181 mg, Carbohydrate 40 g, Fiber 3 g, Protein 31 g.
Percent Daily Values are based on a 2,000 calorie diet
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