Tostada Pizza

Prep/Cook Time: 40 Minutes
Serves: 6
Bake at 400 Degrees F

Ingredients:

1 lb Lean Ground Beef
1 (4 oz) Can Diced Green Chile Peppers, drained
2 Tablespoons Taco Seasoning
1 Teaspoon Chili Powder
1 Tablespoon Cornmeal
1 (10 oz.) Package Refrigerated Pizza Dough (Or make your own)
1 (15 oz) Can Pinto Beans with Jalapeno Peppers, rinsed and drained. (Can use regular pinto beans instead)
1 Cup Shredded Cheddar or Monterey Jack Cheese (about 4 oz.)
1 Cup Shredded Lettuce
1 Medium Tomato, chopped
1/2 Cup Thinly Sliced Green Onions
Bottled Taco Sauce (Optional)

Instructions:

1. In a large skillet cook mat until brown. Drain off fat. Stir in 3/4 cup water, chile peppers, taco seasoning, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until most of the liquid is gone.

2. Meanwhile, grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8-inch rectangle on the baking sheet. Bake in a 400 Degree oven for 5 minutes.

3.  In a bowl, mash beans with a fork; spread over partially baked dough to within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with cheese. Bake 1 to 2 minutes more or until cheese melts. Top with Lettuce, tomato, and onions. If desired, serve with taco sauce.