11 oz regular corn mexican-style rinsed drained canned
10 oz canned tomatoes diced green canned
6 oz colby-monterey jack cheese blend shredded
0.3 cup cilantro leaves fresh chopped
6 servings toppings: green onions shredded sour sliced
1 pound ground pork
24 oz prebaked pizza crust
16 oz refried beans fat-free canned
1.3 oz 0%-less-sodium taco seasoning mix
0.7 cup water
Equipment
frying pan
baking sheet
paper towels
oven
Directions
Cook pork in a large skillet over medium-high heat 5 minutes, stirring until meat crumbles and is no longer pink; drain well on paper towels. Wipe out skillet with a paper towel. Return pork to skillet; stir in taco seasoning mix and 2/3 cup water; cook according to package directions on seasoning mix.
Remove mixture from heat, and stir in chopped cilantro and next 3 ingredients.
Place pizza crusts on baking sheets.
Spread half of beans evenly over each crust, leaving a 1/4-inch border around edges. Top beans evenly with pork mixture.
Bake, 1 pizza at a time, at 400 for 8 to 10 minutes or until thoroughly heated and cheese melts.
Remove from oven, and let stand 5 minutes.
Serve with desired toppings.
*1 lb. ground chuck may be substituted for ground pork.
Note: For testing purposes only, we used Old El Paso 40% Less Sodium Taco Seasoning
