When it's a casserole! Corny, I know, but since corn tortillas are involved with today's recipe...yes, it's getting worse. So anyway, I was going through magazines and cookbooks looking for something Mexican. I found a catchy title, "Stuffed Mexican Pizza Pie" and thought it sounded interesting. I mean how could I go wrong? I know what stuffed pizza is and this sounded like it had a little Mexican flair to it, so I read the recipe. Hmmm, read it again; hmmm, still don't get it. It wasn't that it was very complicated, I just was not understanding how it was related to stuffed pizza, or how it was in the realm of Mexican cuisine.
The ingredients that made it Mexican were: tomatoes with green chilies and Monterey and Colby Jack cheeses...that's it. The ingredient that made it pizza was...pizza dough; however, the preparation was for a casserole. I decided to stare at the items in my seasonings cabinet for awhile and then raid the pantry; a little of this and a lot of something else made this faux Mexican Pizza recipe into a dish that was worth all the thought.
Well, without further ado, here is: Mexican Pizza Casserole.
Mexican Pizza Casserole
3 lbs lean ground beef, 90% or more
1 cup each diced green bell pepper and onion
1 Tbsp each onion, garlic and chili powder
1 tsp dried oregano
1 (28 oz) can diced tomatoes with green chilies
1 ½ cups quick cook rice
1 ½ cups hot water
1 (8 oz) bag Mexican cheese mix
1 lb homemade pizza dough or 1 (10 oz) canister refrigerated pizza dough
1 cup crushed corn tortilla chips
In a large skillet, on medium-high heat, brown beef; halfway through add in bell pepper and onion. When completely browned, add in seasonings, tomatoes, rice and hot water; mix and bring to a boil.
While ingredients in skillet are waiting to boil, preheat oven to 425F; spray a 3 qt baking dish with nonstick cooking spray. Place ingredients from skillet into baking dish; spread cheese evenly over mixture.
Spread pizza dough over top, cut several slits to release air; spread tortilla chips evenly over dough and lightly press into the dough. Bake for 15-20 minutes, dough will rise and brown on edges. Remove from oven and let rest for 5 minutes before serving.
Makes 9 servings.
Notes: a dollop of sour cream and/or guacamole can be added to each serving, if desired.
and should be enjoyed everyday.
Utah, Colorado, New Mexico and Arizona.
Sunday, September 18, 2011
When is Mexican Pizza not Mexican Pizza?
Posted by Mary Cokenour at 2:57 PM 1 comments
Labels: casserole, food blog, food porn, Mary Cokenour, Mexican, pizza, pizza dough, recipes
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