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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Mexican Beef Pizza |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Mexican Beef Pizza recipe on the web!!Serving Size: 1 wedge 1 Pizza, 8 wedges ___ cup water _ tablespoon vegetable oil _ 1/2 cups bread flour ___ teaspoon salt ___ teaspoon sugar _ 1/4 teaspoons bread machine or quick active dry yeast Mexican beef topping (below) ___ cup shredded monterey jack cheese or chedder chesse (3 ounces) Mexican Beef Topping: ___ pound ground beef ___ cup chopped onions ___ teaspoon dried oregano _ teaspoon chili powder ___ teaspoon garlic salt ___ teaspoon pepper ___ cup shredded monterey jack cheese or chedder cheese (3 ounces) _ 28-ounce can whole tomatoes, drained and chopped _ 4-ounce can chopped green chilies, drained MEASURE all ingredients except Mexican Beef Topping and cheese in bread machine pan in the order recommended by the manufacturer. SELECT Dough/Manual cycle. Do not use delay cycles. REMOVE dough from pan. Knead 5 minutes on lightly floured surface (if necessary, knead in enough flour to make dough easy to handle). Cover and let rest 10 minutes. Prepare Mexican Beef Topping. MOVE oven rack to lowest position. Heat oven to 450°. Grease large cookie sheet or 12-inch pizza pan. Pat dough into 13-inch circle on cookie sheet; pinch edge, forming 1/2-inch rim. Spread topping over dough. Sprinkle with cheese. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted. For Mexican Beef Topping: COOK beef, onion, oregano, chili powder, garlic salt and pepper in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients. 1 Wedge: 270 Calories (115 calories from fat); 13g fat (6g saturated); 36mg cholesterol; 530mg sodium; 26g carbohydrate (2g dietary fiber); 14g protein DO-AHEAD NOTE: After you have patted the dough into a circle on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4 hours up to 48 hours. Before baking, remove the dough from the refrigerator and remove plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Make the beef topping, and bake your pizza as the recipe tells you. TRY THIS: If you'd like this Mexican pizza hotter, try using chopped jalapeno, Fresno or habanero. A general rule is the smaller the chili, the hotter the flavor. From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. From "Betty Crocker's Best Bread Machine Cookbook." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Triple-Seed Wheat Bread Sage Raisin Wheat Bread Chocolate Coffee Bread Buttermilk Granola Bread Cottage Dill Loaf Rosemary Apricot Bread Challah French Baguettes Roasted Pepper Focaccia Roasted Pepper and Artichoke Baguette Zesty Pesto Tomato Baguette Italian Artichoke Braid Rosemary Focaccia Greek Olive Focaccia Crusty Mustard Focaccia Two-Cheese Pizza Mexican Beef Pizza Chicken Fajita Pizza Mediterranean Peppered Pizza Lemon Anise Bread Sourdough Loaf |
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