Minutes Prep time: 30
Minutes Total time: 47
Servings: 12
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1/2 pound lean ground beef
1 tablespoon taco seasoning mix
1 can (10 oz each) Ro*Tel® Diced Tomatoes & Green Chilies, undrained and divided
2 pkgs (13.8 oz each) refrigerated pizza crust dough
8 ounces Velveeta®, cut into 1/2-inch cubes, divided
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 138 mg | 14% |
| Carbohydrate | 34 g | 11% |
| Cholesterol | 18 mg | 6% |
| Total Fat | 7 g | 10% |
| Iron | 2 mg | 12% |
| Calories | 243 kcal | 12% |
| Sodium | 864 mg | 36% |
| Protein | 11 g | 21% |
| Saturated Fat | 3 g | 17% |
| Sugars | 6 g | 1% |
| Vitamin C | 1 mg | 1% |
Preheat oven to 400°F. Spray 2 large baking sheets with cooking spray.
Brown beef in large nonstick skillet over medium heat; drain. Return beef to skillet. Add taco seasoning mix and 1 cup tomatoes; mix well. Cook, stirring frequently, 5 minutes or until liquid is cooked off. Remove skillet from heat.
Unroll 1 can of pizza dough onto lightly floured surface; press into 18x12-inch rectangle. Cut into 12 (6x3-inch) rectangles. Repeat with second can of pizza dough. Spoon beef mixture onto centers of dough rectangles, adding about 1 tablespoon beef mixture to each rectangle.
Reserve 1/4 of the Velveeta® for later use; place remaining Velveeta® cubes over beef mixture. Fold all sides of each dough rectangle over beef mixture; press edges together to seal. Place, seam sides down, on baking sheets. Bake 15 to 17 minutes or until golden brown.
Combine remaining tomatoes and reserved Velveeta® in microwaveable bowl. Microwave on HIGH 1 minute or until queso is completely melted and mixture is well blended, stirring after 1 minute.
Serve nacho sticks warm with queso on the side for dipping.
Nacho Sticks
