Stuffed Mexican Pizza Pie
|Ground beef||1 Pound|
|Onion||1 Large, chopped|
|Green bell pepper||1 Large, chopped|
|Instant rice||1 1⁄2 Cup (24 tbs) (UNCLE BEN'S Brand)|
|Canned mexican style stewed tomatoes||29 Ounce, undrained (2 cans, 14 1/2 ounces each)|
|Water||2⁄3 Cup (10.67 tbs)|
|Mexican style seasoned monterey jack colby cheese blend||8 Ounce, shredded, divided (2 cups)|
|Refrigerated pizza crust dough||10 Ounce (1 container)|
1 Preheat the oven to 425°F.
2 Spray a 13x9-inch baking pan with cooking spray; set aside.
3 Spray a large nonstick skillet with nonstick cooking spray and heat over high heat until hot.
4 Add in beef, onion and bell pepper.
5 Cook, stirring for 5 minutes or until the meat is no longer pink.
6 Add in the rice, stewed tomatoes and water.
7 Bring to a boil.
8 Transfer the beef mixture into the prepared baking pan.
9 Sprinkle with 1 1/4 cups cheese and stir until blended.
10 On a work surface, gently unroll a pizza crust dough on work surface.
11 Over the mixture in baking pan, place the dough in one even layer
12 Cut a few slits in the dough with a sharp knife.
13 Bake for 10 minutes or until the crust is lightly browned.
14 Sprinkle the remaining 3/4 cup cheese on the top of crust.
15 Continue baking for 4 minutes or until the cheese is melted and crust is deep golden brown.
16 Allow to stand for 5 minutes before cutting.
17 Serve hot.