I like to call my style Martha Lite. It’s where I give the appearance of being fabulously creative and energetic and quite frankly, an over-achiever, with the minimum amount of effort. That dream I shared on a previous post (Ms. Suzy Homemaker) was so incredibly spot-on for my life, which is why it was so hysterical. I have been trying, with a capital T, TRYING to eat healthier lately. And hence, the hunt for recipes that are healthy but still taste like real food, not diet food. Because, honey, I am ALWAYS going to love to eat. Can’t take that away from me. This recipe rocks because it is so dang simple. My husband loves it. I lighten it up with ground turkey. I also do another version with barbeque sauce, red onions, and cooked chicken breast (cut into small pieces) that is to die for. But here is the original recipe. With thanks to Cooking Light Superfast Suppers.
DEEP-DISH TACO PIZZA
1 pound ground round
1 chopped onion
1 (15-ounce) can diced tomatoes with green chiles, drained
1 teaspoon taco seasoning
1 (10 ounce) can refrigerated pizza crust dough
1 cup shredded reduced-fat sharp cheddar or part-skim mozzarella cheese
reduced-fat sour cream (optional)
Preheat oven to 425 degrees. Cook beef and onion in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Stir in tomatoes and seasoning; cook over medium-high heat for 1 minute or until thoroughly heated; set aside. Unroll pizza crust dough. Press into bottom and halfway up sides of a 13 x 9-inch baking dish coated with cooking spray. Spoon beef mixture over pizza crust dough. Bake at 425 degrees for 12 minutes. Top with cheese and bake 5 minutes or until cheese melts and edges of crust are browned. let stand 5 minutes before slicing. Top with salsa and sour cream, if desired. Yield: 6 servings. Enjoy!