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Posts Tagged ‘diced tomatoes’


Third times a charm?  Good thing I’ve had 5 workouts in 4 days to make myself feel better about these pizza experiments.  This will be the last pizza submission for this week as I am getting pizza’d out.  However having said that I have at least 4 more ideas spinning through my head for pizzas based on leftovers.

Leftover taco meat can be used many ways.  On a pizza for a quick lunch or supper is a quick meal for a busy family.  I love hot peppers and used pickled jalapeno’s in this recipe.  I also used regular peppers (orange, yellow & green) both sliced and diced. 

Options are endless.  What I enjoy on a taco or taco salad is what I put on this pizza.  I did not use exact quantities below as some people may prefer more of a topping, others less.  You decide.

 

Taco & Pepper Pita Pizza


1/4-1/2 cup taco meat
1/4 cup peppers (cut into rings, or diced)
1-2 tbsp salsa (or taco sauce)
1 tbsp pickled jalapeno peppers (or banana peppers)
1/4 cup diced tomatoes
1/2-1/4 cup grated cheddar cheese or monterey jack
1/2 cup sliced lettuce (romaine)

Spread salsa on your pita with a spoon, knife or pastry brush.

Next layer on your peppers, tomatoes and taco meat. Finally spread your cheese all over.  I admittedly added a light dusting of shredded parmesan on top.

Broil in oven for about 2-3 minutes or until cheese melted and bubbling. I bake mine on a pizza stone but a cookie sheet or pizza pan works just as well.

Remove from oven, let sit for a few minutes before slicing. I sprinkled fresh lettuce on top.  Outstanding.

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Came across this quick, easy and friendly Kraft.ca recipe today and since I had some leftover roasted chicken that needed to be used up…add in some noodles…taco seasoning…well it sounded like a winning combination!  
 
Serve topped with green onions, cilantro, salsa and/or sour cream….guacamole would work too.
 
Adapted from Kraft.ca
 
Enchilada Pasta Bake
 
4-1/2 cups medium pasta shells, uncooked
2 tsp. oil
1/2 yellow onion, chopped
1 pkg. taco seasoning mix
1 can (14 oz) diced tomatoes, undrained
2 cups chopped cooked chicken
1 can (14 fl oz) black beans, rinsed
3 green onions, thinly sliced, divided
1/3 cup chopped fresh cilantro, divided
2 cups Kraft Tex Mex Shredded Cheese
 
extras: salsa, sour cream, guacamole, peppers (chopped)

HEAT oven to 375°F.

COOK pasta as directed on package.  Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions cooking 3-5 min. or until tender, crisp stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.

DRAIN pasta. Add to chicken mixture; mix lightly. Pour into greased (pam) 13×9-inch baking dish; top with cheese.

BAKE 20 to 25 min. or until pasta mixture is heated through and cheese is melted.  Since we all have our own topping preferences I typically serve it family style allowing everyone to help themselves to the pasta and their toppings.  Simply delicious!

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