Leftover shredded smoky pork—about a pound (see recipe below)
½ can of corn, drained
can of black beans, drained
½ can of diced tomatoes, drained
½ can of green chilis, drained
taco seasoning to taste
pizza crust of choice, uncooked
½ can of red enchilada sauce, medium heat (10 oz size can)
½ block of light cream cheese (the 1/3rd less fat kind)
about a pound of shredded monterey jack cheese
Directions:
Heat pork, corn, beans, tomatoes and green chilis together in a pan. Let simmer for about 10 min+ until the flavors meld together. Add taco seasoning to taste. Meanwhile, simmer the enchilada sauce with the cream cheese in a small pot. Use whisk to smooth.
Press pizza dough into 13x18” cookie sheet. Spread the enchilada cream cheese sauce over your crust. Then top entire pizza with pork mixture. Top that with monterey jack cheese. Cook about 400-425 for 10-15 min until cheese is melted and crust is golden brown. After you take it out of the oven, you can top with fresh parsley (pretty) or maybe even cilantro if you have it on hand. I think that would be yummy. Enjoy!
3 comments:
thats so awesome a - thanks for sharing!
That looks delicious. I'll have to try it after my strict preggo diet is over with!
Can I move in? You cook real food! Not the junk stuff my kids want to eat. I'll have to try those out. The trip looked like a lot of fun. I can't believe how much Jase is growing, he is so cute:) We miss you all tons!
Post a Comment