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Saturday, April 30, 2011

Mexican Pizza

2 Boboli pizza crusts
1 can re-fried beans, divided
1 small can corn, drained and divided
1 lb lean ground beef
1 envelope taco seasoning mix
small onion (optional)
1 or 2 jalapeno peppers (optional)
2 lbs Mexican blend shredded cheese

Preheat oven to 350°F.  Brown the ground beef, drain, and prepare according to the instructions on the taco seasoning envelope.  (If desired, chop the onion and peppers and add them to the beef with the seasoning.)  Set aside.  While beef simmers, spread 1/2 of the re-fried beans on each of the 2 pre-baked pizza crusts; it's the "sauce" for the pizza.  Do the same with the corn, using a fork to make sure it's evenly distributed. Sprinkle a thin layer of cheese over the corn.  When the sauce on the meat has reduced sufficiently, divide it between the two pizzas as well.  Top with desired amount of shredded cheese(You don't have to use the full 2 pounds; if you do, the pizzas will be very cheesy.  Any more then 2 pounds is just overkill.)  Place first pizza on a pizza pan or stone, and back at 350° for 30 minutes, or until cheese is well melted and just starting to brown.  Remove, and cool for 5 minutes before serving.  Repeat with the second pizza.

Serve with sour cream, guacamole, salsa, and/or pickled jalapenos.  Enjoy!