TACO PIZZA NACHO MASHUP

My refrigerator and deep freezer has been called a “Food Museum” so I finally got around to cleaning out my fridge. I started by throwing out the old condiments. Some dated back to 2016. Pickle juice spilled on one shelf and dried up, so I had to use a knife to remove it.

On the next trash day, I can get around to cleaning out the deep freezer. In the fridge freezer, I found frozen food, dating back to 2017. Once I had a clear picture of the remaining, fresh foods, I could start planning my dinner menus for 1 to 4 weeks.

I am trying to get away with eating a Bacon, Egg & Cheese; Sausage, Egg & Cheese or Spam Egg & Cheese for breakfast. So now I eat Cottage Cheese with fruit, or Oatmeal with Orange juice. I am going to get away from a “Bread-based” breakfast and go for a Taco Mix up, using Corn Tortillas, Scrambled Eggs, Pepper Jack Cheese and Chorizo (veggie) crumbles: Burrito style. Not every day, but just to get out of the rut of eating Cottage Cheese or Oatmeal every day. That can get boring.

I like to mix up other food meals. After cleaning the fridge, I knew that I had a Pizza leftover from making Naan Puttanesca Pizza. I froze the remaining one. So what to do with it?

I thought about making Taco Style Beef Macaroni & Cheese or Frito Taco Pie. But I wanted something different and came up with a plan to concoct a Taco Pizza.

I love how food is so diverse, that it only needs a “vehicle” to bring the meal together. Instead of using a pizza crust, I have also made a Pizza Quiche with a pie crust as the vehicle. Or, for a smaller Thanksgiving meal, I have used the Stove Top Stuffing as the vehicle for an all-in-one dinner that uses a Turkey Breast, Oysters, Cream of Celery Soup and dried Cranberries. Come to think of it, the next time I do that, I need to make it into a Shepard’s Pie and add Mashed Potatoes on top.

INGREDIENTS:

Ground Chuck, 1 lb.
Beef Chorizo, recommended Cacique, 9 oz.
Pizza Crust, recommended Stonefire Artisan Thin Crust Pizza
Diced Tomatoes & Green Chilies, recommended Ro*Tel, 10 oz.
Taco Seasoning, recommended Williams, 1.25 oz.
Shredded Cheese, recommended Queso Quesadilla, 8 oz
Taco Chips, recommended Doritos Salsa Verde, 5 to 7 chips per slice
Olives- Sliced, Green & Black mixed, ¼ cup
Jalapeno peppers, diced or sliced
Sour Cream, recommended Daisy, 1 dollop
Cooking Spray

INSTRUCTIONS:

Pre-heat oven to 350, I also pre-heat the skillet and grill pan for 2 minutes before using
Blend ground chuck and chorizo, then brown in pan
Drain (Chorizo tastes great, but is very greasy)
Mix Taco seasoning, Diced Tomatoes and Olives then add to beef
Spray pan and heat Naan Pizza Crust for a few minutes on each side in a grill pan or skillet
Move the pizza crust to a pizza pan and apply 4 ounces of cheese on bottom layer
Add Beef Mixture on Top and bake for 15 minutes, then rest for 15 minutes
Cut into 4 slices
Crumble 5 to 7 Dorito chips on each slice
Cover with 1 ounce of cheese and Jalapeno peppers on each slice (one at a time, as this will be 4 days of pizza for me). Only add the Doritos on the day you eat it, so the chips won’t get soggy.
Put in Toaster Oven or Microwave to melt cheese for a few minutes
Do a dollop of Daisy and then chow down on your Taco Pizza Nacho Mashup!

Recommended pairing: ♪Margarita Cha, Cha Cha♫! Daily’s Frozen Margarita Cocktail , 10 oz and Pepe Lopez Tequila 50 ml

Check out the sample and get your copy here: Audible.com The Vampire Dancer Saga Part 4 Audiobook

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