Tuesday, March 6, 2012

Recipe: Beef Nacho Casserole

Beef  Nacho CasseroleThis south-of-the-border casserole combines refrigerated pizza dough, beef mixture, and taco-cheese blend into a sensational one-dish meal.

  • 2  tablespoons

    olive oil
  • 1/2  pound

    pre-sliced sweet peppers (about 1/2-inch-wide strips)
  • 1  pound

    lean ground beef
  • 1/2  teaspoon

    garlic salt
  • 2  tubes (10 ounces each)

    refrigerated pizza dough
  • 1  jar (16 ounces)

    medium-hot salsa
  • 3  cups

    shredded taco-cheese blend
  • 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.

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