1 pkg. (10 count) Tostada Shells1 lb. Ground Beef2 pkg. (1 oz each) Lawry's¨ Taco Spices and Seasoning divided3/4 cup Water7 oz. jar roasted Red Bell Peppers1 cup light Mayonnaise1/4 cup light Sour Cream1 tsp. Lemon Juice1 can (15 oz) Black Beans rinsed and drained1 can (15 oz) Whole Kernal Corn drained1 can (2-1/4 oz) sliced ripe Olives drained1 medium Tomato chopped1 cup (4 oz) Cheddar Cheese shredded Optional Garnishes: thinly sliced Green Onions (including tops), Sour Cream, Salsa Mexicana
Pizza de Carne de Res al estilo Suroeste de Estados Unidos
1. Combine 1 package of Lawry's¨ Taco Spices and Seasonings with the roasted red peppers, light mayonnaise, light sour cream and lemon juice in a food processor; mix thoroughly. Cover and refrigerate for one hour.
2. In large skillet, brown ground beef until crumbly. Drain fat. Add 1 package Lawry's¨ Taco Spices and Seasonings and water, mix thoroughly. Bring to a boil; reduce heat to low, cover and simmer 10 minutes. Place tostada shells in a single layer on a baking sheet. Spread 2 tablespoons of roasted red pepper spread on each shell. Top with 2 tablespoons meat mixture, 2 tablespoons black beans, 2 tablespoons corn, olives and chopped tomatoes, as desired.
3. Sprinkle cheddar cheese on top of each pizza and heat for 3-5 minutes, or until cheese melts, in an oven preheated to 375 degrees F. Garnish with green onions, sour cream or Pace¨ Salsa, if desired.
Enjoy this delicious southwest pizza Mexican recipe!