Easy Grilled Nacho Pizzas
(from Julianne’s recipe box)
1 Pizza: Calories 750 (Calories from Fat 300); Total Fat 33g (Saturated Fat 18g, Trans Fat 1 1/2g); Cholesterol 90mg; Sodium 1810mg; Total Carbohydrate 74g (Dietary Fiber 5g, Sugars 5g); Protein 38g Percent Daily Value*: Vitamin A 25%; Vitamin C 15%; Calcium 35%; Iron 35% Exchanges: 5 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat: 3 Fat Carbohydrate Choices: 5 ‘Percent Daily Values are based on a 2,000 calorie diet.
Source: Pillsbury
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Categories: Ground Chicken, Mexican, Pizza
Ingredients
- 1/2 cup spicy bean dip
- 2 packages (10 oz each) prebaked Italian pizza crusts (6 inch)
- 1 cup Old El Paso® refrigerated taco sauce with seasoned ground beef (from 18-oz container)
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 1 medium tomato, chopped (1/2 cup)
- 1/2 cup sliced green onions (8 medium)
- 2 cups finely shredded Cheddar cheese (8 oz)
Directions
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Heat gas or charcoal grill.
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Spread 2 tablespoons of the bean dip evenly on each pizza crust.
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Spoon and spread ground beef mixture evenly over dip.
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Sprinkle each with chiles, tomato, onions and cheese.
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When grill is heated, place pizzas over medium heat. Cover grill; cook 8 to 10 minutes or until crusts are crisp and toppings are thoroughly heated. If crust browns too quickly, place sheet of foil between crust and grill rack.
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To bake pizzas, place on large cookie sheet; bake at 450°F using times above as a guide.