Taco Pizza!

As you've probably noticed, pizza is my favorite food. But running a close second (or third, if you count doughnuts as a food) is tacos. Mmmm....tacos....

So tonight I decided to combine the two to make Taco Pizza! Ok, really, it was kind of like a Mexican Pizza from Taco Bell, but much tastier. And probably much healthier now that I think about it. Basically this was a result of my having leftover taco meat and leftover lavash bread on hand. But it worked really well, and it was a really quick dinner. So give it a shot!

Taco Pizza

2 lavash flatbreads (mine were about 10 x 7 inches)

1/2 lb lean ground beef

1/4 cup diced onion

1/2 cup diced bell peppers

2 teaspoons garlic powder

1/2 teaspoon cumin

salt to taste

1 cup shredded cheddar or jack cheese (I used 2% fat and it worked really well)

1 cup fat free refried beans

1/4 cup salsa

2 tablespoons Catalina dressing (or taco sauce if you want to go spicier)

Place the lavash on a large cookie sheet and bake for about 5 minutes at 350 degrees, or until lightly crispy.

I used leftover taco meat to make these a speedy meal, but if you're starting from scratch cook the bell peppers, onion, and beef together in a medium skillet until the beef is no longer pink and the veggies are slightly soft. Season the beef/veggie mixture with the garlic, cumin, and salt.

Meanwhile microwave the refried beans in a small bowl for about 30 seconds until they're warm. Stir in the salsa and dressing/sauce to thin the beans out for a more "sauce-like" consistency. Spread the bean/salsa mixture over the lavash, evenly covering them in a thin layer. Sprinkle each pizza with 1/4 cup of cheese. Then divide the meat and veggies evenly between the two pizzas. Finish by sprinkling the top of each pizza with another 1/4 cup of cheese.

Bake the pizzas at 350 degrees for about 7-8 minutes, or just until the cheese starts bubbling. Cut into squares, and enjoy! Serves two...or maybe four people with small appetites!