Taquito Taco Pizza

by Cindy F.

1 lb. ground beef (85% lean)
1 (1 oz.) package taco seasoning mix
1 (16 oz.) can refried beans
1 (4 oz.) can chopped green chilies
1 (4 oz.) can sliced black olives, drained

1 1/2 cups thinly shredded iceberg lettuce
10 José Olé® Shredded Steak Corn Taquitos
2 cups prepared salsa of your choice
1 cup or 1 large tomato chopped
1 can nonstick cooking spray
1 cup cooking oil

Pre-heat oven to 400°F.

Lightly spray a 15 x 10 rectangular nonstick cookie sheet. Unroll dough out on cookie sheet and spread out with your hands until it is pressed out evenly to cover entire cookie sheet. Set aside. On stovetop, in a 10" skillet, cook ground beef on low-medium heat until fully cooked and crumbled. Drain and discard fat; add taco seasoning, water, chilies and olives to the meat. Cook on low heat for 15 minutes. In a separate 8" pan heat beans and leave on simmer. In a separate 10" fry pan, heat 1 cup of cooking oil on medium-high heat, fry José Olé® Shredded Steak Taquitos a few at a time until brown on all sides about 3-5 minutes. Set aside on a paper-towel-lined plate. Once cooled, chop Taquitos about a 1/2 inch thick. Set aside for later. Take your pizza dough sheet and with a flat spatula or frosting spatula, spread a thin layer of beans over pizza dough; then spoon evenly over the beans the taco meat mixture; sprinkle with cheddar cheese and jack cheese. Bake for 14-16 minutes or until bottom of crust is golden brown color and cheese has melted. Remove pizza from oven; while still hot sprinkle chopped taquitos and return to oven for 2 more minutes. Remove from oven. Let cool for 5 minutes and sprinkle shredded lettuce and chopped tomatoes. Serve salsa on the side.

Serves 4-6 people.
Total Prep and Cook time 45 minutes.