This month Alessa and I are “rootling” around in our pantry, freezer and fridge to see what ingredients we have on hand and what wonderful creation we can come up with. We love and I do mean LOVE Mexican food at our house so it did not take me long to come up with this creation. Black beans and green chilies are a staple in my pantry and these pizza crusts had been hanging out in my fridge for a couple of weeks. I hope you enjoy this one as much as The Husband did. This recipe will be made a lot at my house.
2 cans refrigerated pizza crust
2 (15 ounces each) cans black beans
1 pound ground beef
1/4 cup onion, chopped
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
2 cups tomatoes, diced
1 can (7 ounces ) green chilies, chopped
2 cups cheddar cheese shredded
Preheat oven to 350 degrees.
Brown ground beef and onions. Drain off any fat. Add the garlic powder, cayenne pepper, salt and chili powder to the ground beef, stir to mix. Drain black beans and rinse in a colander, drain well. Spray a 9×13 casserole dish with cooking spray. Place one pizza crust in the dish and pat out so that it goes to the edges of the dish. Place the ground beef on the dough so that it goes to each edge. Spoon the black beans on top of the ground beef. Next put the green chilies on top of the black beans and top the green chilies with the tomatoes. Sprinkle the shredded cheese on top of the tomato layer. Place the 2nd crust over this and roll all the edges up so that the crust is sealed all around. Bake for 30 minutes or until golden brown. Serve with sour cream or salsa if desired.
Makes 12 servings.
Combine this with Alessa’s Banana Pepper and Corn Slaw and you have one wonderful meal!