So here it is, the last day of the year 2015..oh how time flies, and so much has happened! I’m so thankful for all the wonderful opportunities that have come into my life and the lessons learned along the way. Here are some of my Top / Most Popular posts from The Artful Gourmet blog this year — and wishing everyone a safe and Happy New Year 2016!
With the holidays approaching, it’s time to start thinking about fun food to make for all the parties and get togethers with family and friends. I love making appetizers, mini tarts, and small bites for potlucks and parties because it’s fun to experiment with different flavor combinations and they’re generally easy to transport.
One of my favorite things to make are Sweet and Savory Mini Tarts, and I’ve used my KitchenAid® Professional-Grade Nonstick Mini Pie Pan to whip up two delicious tarts that you can bring to your next holiday soiree. I love this pie pan because its nonstick professional-grade construction and removable bottoms make it easy to work with. And the pre-engraved ridges for the crust ensure that all of your tarts and mini pies come out looking perfect!
My Mini Cranberry Apple Almond Tarts are super delicious – sweet and tangy with a little bit of crunch, made with fresh cranberries, orange juice, honey, apples, cinnamon and chopped almonds.
I also made some savory Mini Bacon, Veggie and Cheese Tarts that are great for a holiday brunch or even a small evening get together with friends and family. They’ve got tons of good stuff inside too – eggs, cream, shredded cheese, crispy bacon and lots of fresh sautéed veggies like zucchini, mixed bell peppers, green onion and garlic with a touch of fresh thyme for garnish.
So easy to make and so delicious and fun for a holiday party!
I’d love to hear in the comments below what you would make in the mini pie pan for your holiday party – sweet or savory? Or both? What flavors and ingredients would you use? How would you change up the crust? Be sure to share your take on these sweet and savory tart recipes with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Check out how i made them with my KitchenAid mini pie pan Stainless Steel cookware and get the #recipes on the Kitchenthusiast blog HERE!
Disclaimer: As a Kitchenthusiast Contributor, I have been compensated by KitchenAid for this post, but this post represents my own opinion.*
It’s finally Fall (Yay!) and football season is in full force which means fun tailgating and parties with friends mixed with lots of delicious football party food and drinks! My favorite time of year.
I’ve partnered with Mission Foods to create a delicious Game Day recipe for serving a crowd with their awesome flour tortillas, and I present to you my Beef Enchilada Tortilla Casserole.
It’s made with ground beef and taco seasoning, onions, garlic, corn, jalapeños, chopped tomatoes, beef broth and LOTS of cheese, all baked in layers of spicy, cheesy, ooey-gooey goodness with the flour tortillas in a 9-inch pie pan. Then it’s served cut into wedges and topped with some fresh green onions. You can also serve it with some sour cream and cilantro for extra garnish, if you like, on the side.
I love making casseroles and one-pot dishes in the Fall, and especially for parties with friends because they’re easy to make and easy to transport and serve, and they are usually a huge hit on the food table! This one will disappear fast so you might want to double the recipe for a big crowd – trust me!
I’m also hosting a giveaway for my readers to win 2 packs of Mission Foods Tortillas – all you need to do is leave a comment and your email below telling me how you would use the tortillas to make a delicious recipe for your Fall Football party! A winner will be chosen at random.
Hope you enjoy my super yum recipe and enter for a chance to win tortillas to make your party more delicious and fun too!
This Beef Enchilada Tortilla Casserole is a super easy and tasty dish to make for Football season! Made with Mission Foods flour tortillas, all layered with a spicy enchilada beef, mixed with onions, garlic, corn, tomatoes, broth and jalapeño and lots of cheese in the layers and on top! Garnished with scallions, sour cream and cilantro if desired...and DIG IN!
1 pound ground beef
1/2 onion, chopped
1 tablespoon butter
2 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1 cup beef broth
1/2 packet taco seasoning
1 cup petite diced tomatoes and juice (or 1 8-ounce can tomato sauce)
1 cup frozen corn
1 jalapeno, chopped
4 large Mission Foods flour tortillas
1 6-ounce package shredded Mexican Blend cheese (Colby, Monterey Jack and Cheddar)
1-2 scallions, sliced, for garnish
1/2 cup sour cream, for garnish (optional)
2-3 tablespoons cilantro, chopped, for garnish (optional)
Preheat oven to 400 degrees F.
Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to pan and cook for about 5-6 minutes until browned and crumbled.
In a separate medium saucepan, melt the butter and sauce the garlic for 1 minute until lightly golden, sprinkle with flour and stir, cooking for 30 seconds.
Add broth, taco seasoning, tomatoes, corn and jalapeños to the saucepan and bring to a boil.
Reduce heat and simmer for about 5 minutes.
Add 1 1/2 cups of the tomato-corn-jalapeno mixture to the cooked ground beef and onions in the large saute pan, mixing together and reserving the rest for the top layer of the casserole.
In a 9-inch pie plate, place 1 tortilla on the bottom. Top with 1 cup of the beef mixture, and sprinkle with a layer of the shredded cheese. Repeat layers 2 more times, ending with the 4th tortilla on top.
Spread the reserved tomato mixture over the tortilla and top with the rest of the shredded cheese.
Bake at 400 degrees for about 10 minutes until cheese is melted and golden.
Let cool slightly, then cut into wedges and serve with sliced green onions, and sour cream and cilantro (if desired).
You can also substitute ground turkey or chicken for the ground beef.
For a large crowd, I suggest doubling the recipe to make two casseroles as this one will disappear fast!
It’s summer and OH. SO. HOT. And I honestly haven’t really been in the mood to cook or do anything lately except lie down in the AC or chill on the beach – but a girl’s gotta eat, right?
I’ve also been a bit blue because my Dad is in the hospital and having double bypass heart surgery on Monday morning which is a bit scary..and too much to deal with.
So I decided I needed a dose of some comfort food this weekend to cheer me up and bring me a little closer to home with Dad.
I had a few samples of RedPack petite diced tomatoes on hand and thought they would be perfect for a comforting baked pasta dish – something that reminded me of what Mom used to make for us for dinner.
So I whipped up a Cheesy Skillet Beef Goulash – made with ground beef, tomatoes, onion, garlic, elbow macaroni and three cheeses – all cooked together in one skillet, then baked into a pot of bubbly, cheesy goodness.
Super simple to make and definitely comforting at that. I think I’ll get through the weekend and Dad’s surgery just fine…after I have some of this deliciousness..and maybe a nap in the A/C.
I love making savory tarts and pies, but unfortunately I don’t love the carbs and calories that come along with them. It’s also Summertime, and I’m trying to cook and eat lighter than usual…and the Fall season will come soon enough with all that yummy comfort food!
I’ve been experimenting lately with alternatives to pasta and dough – things like zucchini, cauliflower, almond flour, and quinoa. Not only are they lighter, but also , gluten-free and less carbs than traditional flours and equally as satisfying and tasty!
I found a recipe on Cooking Light for a savory Fall tart made in a toasted quinoa crust and decided to experiment a little with the crust, fillings and flavors. MISSION ON.
I love the flavor of the nutty toasted quinoa, which is done in the oven and gives a nice depth of flavor and crunch to the tart crust.
I mixed in some Bob’s Red Mill almond flour, corn starch, Parmesan cheese and an egg for binding the quinoa, then added a little garlic salt and olive oil to bring it all together for the crust. Then I pressed the quinoa mixture into four small tart pans and baked for about 10 minutes before filling them and baking again.
While the tart crusts were baking, I made a savory filling with mascarpone and cheddar cheese and spooned in this delightful cheesy goodness on to the par-baked crusts.
I also cooked up some crispy gorgeous bacon in the oven while the tarts were baking..(for about 20 minutes or so)..
then chopped it to pieces and layered it on top of the cheeses. HELLO PRETTIES. Come to me.
Next I started filling the tarts with my blanched cauliflower and baby peas,
more Parmesan cheese and a drizzle of olive oil,
popped them back in the oven..
and baked these cuties for another 5-10 minutes and let them cool on a wire rack for a few…
the anticipation of these delicious things in my mouth is MOUNTING.
Once the tarts were cooled a bit, I garnished them with some fresh chopped basil, chives and freshly cracked black pepper and a few red pepper flakes. Mini Green Goddesses!
And Oh Holy Delicious.
This is a great base recipe for any savory tart really – feel free to substitute different fillings for the tarts depending on the season..butternut squash and spinach in the Fall… corn, tomatoes and zucchini in the Summer… roasted carrots, potatoes and Gruyere in the Winter..asparagus and leeks in the Spring…oh, the ideas are endless!
Veggie, Bacon & Cheese Tarts in a Toasted Quinoa Crust
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Makes four 4 5/7-inch tarts
Serving Size: 1 tart
This is a gluten-free tart recipe made with a toasted quinoa crust, filled with a savory filling of mascarpone and cheddar cheese, bacon, cauliflower, peas topped with Parmesan, and fresh basil and chives.
Toasted Quinoa Tart Crust:
1 cup uncooked quinoa
1/2 cup almond meal flour
1 tablespoon cornstarch
2 tablespoons Parmesan cheese
1/4 teaspoon garlic salt
2 tablespoons olive oil
1 large egg, beaten
1 cup cauliflower florets
1 cup baby green peas, frozen
4-5 slices of bacon, cooked and chopped
1/2 cup mascarpone cheese, softened
1/2 cup shredded cheese (Cheddar, Jack, or Gouda)
4 tablespoons grated Parmesan cheese
1 tablespoon olive oil, divided
1/2 teaspoon coarsely ground black pepper
2 tablespoons chopped fresh basil, for garnish
1 tablespoon finely minced chives, for garnish
Make the Toasted Quinoa Tart Crusts:
Preheat oven to 350°.
Place quinoa on a baking sheet. Bake at 350° for 10 minutes or until golden brown; cool.
Place half of quinoa in a food processor; pulse 30 seconds.
Transfer to a large bowl. Add remaining toasted quinoa, almond meal, cornstarch, and salt to bowl; stir to combine.
Add oil and egg; stir until mixture is crumbly but holds together when pressed.
Press into bottom and up sides of four 4 5/7-inch removable-bottom fluted tart pans coated with cooking spray.
Bake at 350° for 10 minutes or until golden, but not completely cooked (you will put them back in the oven later after you fill them with the veggies, bacon and cheese.)
Prep the Tart fillings:
While the tart crusts are baking, chop the cauliflower into small florets and measure out the baby peas.
Blanch the veggies in boiling water for about 2-3 minutes, then drain and rinse them in very cold water or shock them in an ice bath, set aside.
Cook the bacon and drain, chop into small chunks, set aside.
Measure out the mascarpone, Cheddar and Parmesan cheese, and chop basil and chives, set aside.
Fill the Tart Crusts:
Spread the mascarpone cheese evenly in bottom of each tart crust.
Top each tart with shredded cheese, then crumbled bacon.
Arrange cauliflower and peas evenly over cheese and bacon mixture on the tarts and drizzle with some olive oil, Parmesan cheese and black pepper.
Bake tarts for another 5-7 minutes in the oven.
Remove tarts from the pans; cool completely on a wire rack.
Garnish with fresh chopped basil and chives, serve warm.
Summer is that time of year when we get to take some time off from our crazy busy lives, at least for a little while, to clear our heads, visit with friends and family, go to the beach, have a backyard cookout, or simply lie in a hammock and read a book or take a good, long nap.
It’s also a time when i tend to get a little lazy because it’s so hot outside. Or because I actually have some time on my hands to just, well do nothing. Or sleep in a little longer.
Because I’m constantly cooking as a profession, the last thing I feel like doing on vacation is well, cooking. Even though I get to stay at my parent’s house with a huge kitchen and backyard patio that actually has a grill and some room to move. And I always have all these big plans to make all this delicious food when I’m here but really just want to do – well, not much. You know – relax a little bit.
I decided to make something easy for breakfast today. And healthy. All in one big pan. A Summer Veggie Frittata that’s full of spinach and onions and fresh zucchini with some shredded cheese that’s lovely and light and just tasty and good all around. Yes, I threw in a tablespoon or two of cooked bacon because I just can’t help myself but if you’re a vegetarian feel free to leave it out.
I think I could get used to these lazy Summer vacation days. Don’t you agree?
1 package frozen spinach, defrosted and drained well (or 2 cups fresh spinach leaves)
1 cup shredded cheese (Jack, Cheddar, Mozzarella)
1 small zucchini, sliced
Preheat broiler to high.
Meanwhile, combine cream, eggs, salt, pepper, cooked bacon and seasonings in a mixing bowl, whisking well.
Heat a medium-large ovenproof skillet over medium heat. Add oil or butter to the pan and saute onions for a few minutes until soft and translucent.
Add spinach and cook for a few more minutes until heated through (or wilted if using fresh spinach).
Pour the egg mixture into the pan and cook for about 5 minutes until eggs are slightly set.
Sprinkle half of the cheese over the top evenly.
Top the frittata with the zucchini slices over the egg and cheese mixture.
Sprinkle the remaining cheese over the top and place in the oven.
Broil for about 3-5 minutes until the top is lightly browned and cheese is melted.
Remove from oven and cut into wedges.
Serve with additional fresh veggies or a green salad.
You can also add a little extra protein by mixing in some cooked ham or sausage.
Feel free to substitute the veggies by adding in summer squash, peppers, tomatoes, whatever you have on hand.
Goes great with a green salad and a glass of white wine if you're in the mood!
Today was one of those days – rainy, overcast, dreary, and oh, Monday. I also had a ton of things in my fridge that I need to clean out and organize. What a better day than today to do that, and whip up something delicious with all those goodies that needed to be used up.
I had a whole spatchcocked chicken that I had already grilled and roasted last week, plus a bunch of spinach, shallots, some white beans and garlic. I thought I’d make a healthy and delicious Lemony Rosemary Chicken Pasta with Greens and Beans served in a silky, savory sauce made with lemon zest and juice, white wine, butter, olive oil and chicken stock; infused with red pepper flakes, rosemary, aged Ricotta Salata and topped off with some toasted walnuts for extra crunch.
It’s such an easy and satisfying dish to make and it’s super healthy too, with tons of protein from the chicken and beans, and vitamin c from the spinach and lemon..and the silky savory sauce is just beautiful – light and bright, perfect for Spring. I also used a whole wheat penne pasta for some extra fiber and nutty flavor to go with the toasted walnuts which give a super nice crunchy texture.
All you need is a glass of lovely white wine, and maybe some crunchy toasted bread with olive oil and more grated cheese to go with it. And forget that the sun isn’t out today. And that it’s cold and dreary. And that it’s Monday.
And just be happy where you are, right here. Right now.
This is a light and bright lemony pasta dish with roasted shredded chicken, sauteed spinach, white beans, garlic, shallots, and rosemary in a light wine and chicken broth sauce with grated ricotta salata cheese and topped with toasted walnuts for extra crunch.
1 tablespoon olive oil
1 tablespoon butter
1 shallot, diced
1 1/2 bunches of fresh spinach
3 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh rosemary, chopped
1 can cannelini beans, rinsed and drained
1/2 cup chicken broth
1/2 cup white wine or dry sherry
1 lemon, juice and zest
1/3 cup half and half
1/2 cup aged ricotta salata cheese (or grated parmesan)
3 cups shredded cooked chicken (grilled or rotisserie)
Salt and freshly ground black pepper, to taste
8 ounces whole wheat penne pasta
1/2 cup walnuts, crushed and toasted
Bring a large pot of salted water to a boil over high heat.
Wash and trim spinach, cut shallots and garlic, drain white beans, zest and juice lemon and set aside along with other prepped ingredients (broth, wine, half and half, cheese, rosemary, red pepper flakes.)
Heat olive oil and butter in a large saute pan over medium heat. Saute shallots for about 5 minutes until soft and translucent. Add garlic and saute for another minute.
Increase heat to medium high, add spinach, red pepper flakes and rosemary; saute together for about 5 minutes until spinach is wilted, but still bright green.
Add the cannelini beans and saute, stirring together for another few minutes until heated through.
Add chicken broth, wine, lemon juice and zest and continue cooking with spinach and beans for a few minutes. Add the half and half and grated ricotta cheese, stir to combine.
Stir in the cooked shredded chicken and cook until warmed through. Season with salt and pepper to taste, keep warm on medium-low heat.
Meanwhile, cook the pasta and drain, reserving a few tablespoons of the pasta water. Add the pasta to the saute pan with the chicken, greens and beans, adding the reserved pasta water and stir to combine.
Crush the walnuts into small pieces and toast over medium-low heat for about 5 minutes in a small saute pan until lightly browned and nutty flavor.
Serve the pasta in large bowls with additional grated cheese, toasted walnuts, and salt and pepper to taste.
This recipe calls for whole wheat penne but you can use any pasta you desire.
You can also experiment with other types of greens - chard, beet greens, dandelion greens, etc.
Grated Parmesan or Romano cheese can also be used if you can't find aged Ricotta Salata.
Toasted pine nuts or breadcrumbs would also be great in place of the toasted walnuts.
So it’s Friday. And a lovely Spring day. I was in the mood to make something lovely to eat, preferably with a sweet and savory twist. I’ve also been on a baking kick lately, not sure why but I’m loving experimenting with different flavors and textures of pizzas and tarts and pies.
I decided to make a delicious rustic pizza made with some redgrapes, shallots, sharp white cheddar and mozzarellacheese, and some thin cut Italianham. I simply rolled out some refrigerated pizza dough and then topped it off with some olive oil, all the pizza ingredients, and some fresh thyme.
I popped it into a 450 degree oven for about 20 minutes until all the cheese and crust was bubbly and golden brown, then finished this beauty off with some sea salt, freshly cracked black pepper, some fresh basil and drizzles of honey.
This is the best thing I have ever tasted in my life. Seriously. The contrast of the sweet grapes, shallots and honey with the sharp and tangy cheddar cheese and salty, crispy ham are like a true love affair…in Paris.
I’m thinking the only thing better than this would be an actual trip to Paris..on the top of the Eiffel Tower at sunset. With a chocolate croissant and cafe au lait in hand. With a really cute French guy. Ooh La La.
Aaah – a girl can dream, can’t she? (Happy Friday!)
Rustic Pizza with Ham, Grapes, Shallots, Cheese, Honey & Thyme
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 10 minutes
Serving Size: 1 slice/wedge
1 package of refrigerated pizza dough (or homemade if you prefer)
2 tablespoons olive oil
1 shallot, sliced thin
1/2 cup shredded Gruyere or Mozzarella cheese
1/2 cup shredded extra sharp White Cheddar cheese
4-6 thin slices Italian ham or prosciutto
1/2 cup red seedless grapes, cut in half
Red pepper flakes (optional)
Fresh basil leaves
Sea salt and freshly ground black pepper, to taste
Honey for drizzling
Preheat oven to 450 degrees F.
Spray a pizza sheet with oil and stretch out pizza dough to the edges making a thin crust.
Drizzle the dough with olive oil and sprinkle with the shredded Mozzarella cheese. Add the sliced shallots, ham, grapes and White cheddar cheese on to the dough evenly. Top with some fresh thyme leaves and red pepper flakes.
Bake for about 20 minutes until cheese is bubbly and the crust is golden brown.
Top with fresh basil, sea salt, freshly cracked black pepper and drizzle with honey.
Cut into wedges and serve immediately.
You can also substitute prosciutto or bacon for the ham, and top with some fresh ricotta cheese if desired.
Classic Greek Moussaka is one of the most popular Greek dishes, and a staple “comfort food” and main course meal in Greece (as Lasagna is in Italy). This tasty Greek dish is a culinary delight to those who sample it for the first time, and I experienced it when I went on a trip to the Greek Islands a few years ago for my birthday.
Some friends and I were in Santorini, a beautiful island in Greece in the Aegean Sea with pastel colors and gorgeous views, eating at a restaurant in Oia called Pelekanos, nestled up in the hills overlooking the sea.
The sun was setting, the relaxing music was playing softly in the background and the atmosphere was just perfect. The waiters graciously came over and attended to our every need, and made our dinner a spectacular night with their attention to detail not only in the food and wine, but our dining experience overall.
The table was elegantly set, with fine china, white tablecloths, crystal glasses and silverware with beautiful flowers as a centerpiece. The waiters filled our glasses with water and wine, lit the candles on the table and gave us recommendations of the specials and enlightened us on some of their popular Greek dishes on the menu.
As we joyously dined, they quickly cleared our plates when we were finished eating, filled our glasses when they were half full, and stood by the table a few feet away with a watchful, attentive eye, to let us know they were on stand by for service, but just far enough away to not be obtrusive on our dining experience.
They always had a smile on their faces and let us stay at the table long enough to enjoy our dinner, engage in great conversation, take photos of our food and engage in the gorgeous bright red sunset that was going down over the ocean as we sat and viewed it in awe. I felt like I was sitting in a little piece of heaven up there and never wanted to leave.
One of the most delicious dishes I ever tasted was the Moussaka, which I ordered that night. It was a perfect mixture of spicy meat at the bottom, layered with potatoes and tender eggplant, and tons of béchamel and gooey cheese on top. The vegetables were steaming as I dug into this gorgeous meat and vegetable pie – my mouth watered at the sight and smell of it. I became so obsessed with this luscious Greek dish that I decided I needed to make it for my big Greek birthday party when I got home from vacation.
Moussaka can be made in many variations, but the classic recipe uses layers of eggplant, potatoes, a spicy meat and tomato sauce with a touch of cinnamon and a rich and delicious béchamel sauce and bubbly kefalotyri cheese on top. Other variations are Moussaka with zucchini or artichokes instead of eggplant, ground lamb instead of ground beef, or vegetarian-style with zucchini, eggplant and potatoes without the meat. Either way you make it, with its warm and rich flavors and gooey cheese you’ll be hooked.
I made this recipe with zucchini and potatoes, and combined ground lamb with ground beef together. The combination of all the spices from the meat and seasonings soak into the vegetables and once you layer some creamy béchamel and gooey cheese on top, you’ve got yourself a delicious heartwarming dish. Be careful to pat dry the vegetables though before layering in the baking dish, as you don’t want the liquids to make the Moussaka too watery as they are cooked down in the oven.
You’ll need a lot of time and kitchen space to make this dish, and if you’re cooking for a crowd, you’ll be safe to double the recipe and make two large rectangular baking dishes of it, as it won’t last long. The flavors in this dish really improve if you make it a day ahead. It’s also a very filling dish, so you may want to serve it as the main course, and accompany it with a Greek Salad, some Stuffed Grape Leaves and Tzaziki for a light side dish along with some Garlic Lemon Hummus and grilled pita. Serve with a red Greek wine and a shot of Ouzo as an aperitif.
Cut the zucchini/eggplant and potatoes into slices about 1/2 inch thick. If using eggplant instead of zucchini, peel the eggplant first. Brown the vegetables quickly in 1/4 cup of the oil in a 12-inch skillet over medium-high heat for about 5 minutes until lightly golden brown, transfer to paper towels to drain and set aside.
Heat the remaining ¼ cup of oil in the same skillet and cook the onions until they are?golden brown. Add the garlic and cook for another minute. Add the ground meat, tomato paste, cinnamon, cayenne, and cook for another 8-10 minutes. Pour off excess fat through a strainer and return meat mixture to the pan. Then add the wine, cooking until almost completely evaporated, about 5 minutes.
Add the tomato puree to the meat mixture and bring to a boil, then reduce the heat to medium low and simmer over low heat;?stirring frequently, until all the liquid has been absorbed, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper. Remove the?mixture from heat.
Make the Bechamel Sauce:
Preheat the oven to 375 degrees F and heat a medium saucepan over medium heat.
Make the white sauce by melting the butter?and blending in the flour, stirring with a wire whisk until smooth. Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture,? stirring constantly. When the mixture is thickened and smooth, remove ?it from the heat. Cook slightly and stir in the beaten eggs, nutmeg, lemon zest and ricotta.
Assemble the casserole:
Grease an 11x16-inch baking dish or casserole dish and sprinkle the bottom lightly with?breadcrumbs.
Arrange alternate layers of the zucchini/eggplant and potatoes and meat sauce?in the pan, sprinkling each layer with Parmesan cheese and bread crumbs.
Pour the bechamel sauce over the top and sprinkle some additional Parmesan cheese on top. Bake 1 hour, or until top is golden.
Remove from the oven and cool 20 to 30 minutes before serving.
Top with additional chopped fresh parsley. Cut into squares and serve.
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I’ve been on a spicy food kick lately. Maybe it’s the pseudo-Spring weather. Or maybe I’m just addicted. I decided to make a fun twist on pizza and make a seriously delicious Taco Pizza. Yes, TACOS. And PIZZA. All baked into a bubbling pile of goodness. This Taco Pizza is the easiest thing to make, and the best tasting thing on the planet. Like a fiesta in your mouth.
I had a bunch of Pillsbury Crescent Dough in the fridge, as well as a ton of fresh ingredients I wanted to use up. Yes, I could have made Nachos. Or Burritos. Or Enchiladas. Or even a Taco Salad. But why not make a Taco Pizza? It was Friday after all. And Fridays are made for FUN FOOD, arent’ they?
The crust is super buttery and flaky and a delicious canvas for this Taco Monster creation.
The pizza is topped with all the goodies you would make tacos with – salsa, ground beef, taco seasoning, black beans and onions,
with a layer of fresh veggies like black olives, tomatoes, jalapenos; and of course plenty of shredded cheddar cheese.
Just layer all the goods on the dough, pop it in a 375 degree oven and bake for about 13-16 minutes until the crust is golden and the cheese is melty-ooey-gooey.
Then, top it with some chopped cilantro, a few dabs of sour cream and some wavy corn chips for extra crunch.
Serious YUM. And perfect for a Friday afternoon. With a margarita or two, of course.
A seriously delicious Taco Pizza made with ground beef, tomatoes, jalapenos, olives, black beans and cheese, topped with sour cream, cilantro and crunchy corn chips baked on a crescent dough crust.
2 cans (8 ounce) Pillsbury crescent dough
1 pound ground beef
1 small onion, chopped (or 1 tablespoon minced dried onion)
1 package taco seasoning
1/4 cup water
1/2 cup black beans, rinsed
1 cup chunky salsa
10-12 cherry or plum tomatoes, halved
1 jalapeno, sliced
1/2 cup black olives, sliced
2 cups shredded Cheddar cheese
1 cup wavy corn chips, for garnish
1/2 cup cilantro, chopped, for garnish
1/2 cup sour cream, for garnish
Preheat oven to 375 degrees.
Separate dough into 2 long rectangles and place on ungreased cookie sheet. Press perforations to seal into one large rectangle of dough. Repeat for second pizza.
In a large skillet, saute ground beef, onions and black beans until cooked through and meat is no longer pink. Drain grease, and add taco seasoning and 1/4 cup of water, mix together well and keep warm, covered.
Prep the veggies and pizza topping ingredients.
Layer the dough with the salsa, 1/2 cup for each pizza.
Top dough with the taco beef and bean mixture, olives, tomatoes, jalapenos and shredded cheese on both sheets.
Bake for 13-16 minutes until cheese is bubbly and crust is golden brown.
Garnish pizzas with corn chips, sour cream and fresh cilantro.
Cut each pizza into 6 squares and serve hot.
You can also substitute shredded chicken, ground chicken or turkey or pulled pork for the ground beef.
A regular pizza dough crust can also be used in place of the crescent dough.