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Nacho Casserole
Nb persons: 8
Yield:
Preparation time:
Total time:
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Ingredients | |
2 tbs | Olive Oil |
1/2 lb | pre sliced sweet peppers, (about 1/2 inch wide strips) |
1 lb | lean ground beef |
1/2 tsp | garlic salt |
2 tubes (10 oz each) refrigerated pizza dough | |
1 jar (16oz) | medium-hot salsa |
3 cups | shredded taco-cheese blend |
1 can (2.2 oz) | sliced black olives, drained, (about1/4 cup) |
3 lg | scallions, trimmed and sliced |
Heat oven to 375 degrees. Coat 13x9x2 inch baking dish with nonstick cooking spray.
In large skillet heat oil over medium-high heat. Add peppers, ground beef and garlic salt;cook, stirring to break up clumps of beef, until peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
Remove pizza dough from tubes. Cut the dough crosswise into 1/2 inch wide slices, then cut each slice into quarters.
In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.
Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.
Serves 8
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