2 pkgs (13.8 oz each) refrigerated pizza crust dough
1 pkg (1.25 oz each) 30% less sodium taco seasoning mix, divided
1 can (16 oz each) Rosarita® Spicy Jalapeno Refried Beans
1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
1 pound lean ground beef (93% lean)
2 cups shredded Mexican blend cheese (2 cups = 8 oz)
2 cans (14.5 oz each) Hunt's® Diced Tomatoes with Sweet Onion, drained well
1 cup shredded lettuce
|% Daily Value|
|Total Fat||11 g||16%|
|Saturated Fat||5 g||26%|
|Dietary Fiber||3 g||14%|
|Vitamin C||4 mg||7%|
|Vitamin A||376 iu||8%|
Preheat oven to 425°F. Unroll each pizza crust dough on a baking sheet and shape into a 15x10-inch rectangle. Prick each with fork; bake 5 to 7 minutes or until lightly browned.
Meanwhile, remove 1 tablespoon taco seasoning from package and combine with beans and tomato sauce in small bowl; set aside. Prepare beef according to taco seasoning package directions using the remaining taco seasoning.
Assemble pizzas by spreading half of bean mixture on each partially baked crust. Layer each pizza with half of the cheese, seasoned beef and drained tomatoes.
Bake 10 to 15 minutes or until cheese melts and crust is golden brown. Cool slightly. Top each with lettuce; serve immediately.
The taco-seasoned beef and bean-sauce mixture may be prepared a day ahead to reduce prep time when making the pizzas.
When baking both pizzas at the same time, rotate them halfway through for even baking.
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