Taco Bake

Every recipe I have that calls for taco seasoning gets substituted for Morton & Basset Mexican Spice Blend.  It’s the closest I’ve been able to get to an authentic Mexican flavor and has been given the thumbs up by my Mexican husband.  If you do not have the Mexican seasoning blend, you can use 1 packet of taco seasoning mix.  This dish was super easy, and I had it on the table in about an hour!  The lettuce and tomato added a nice crisp texture and subtle flavor.


2 lb lean (at least 80%) ground beef (can also use ground turkey)
1 16oz jar salsa (about 2 cups)
1 1/2 Tbs Mexican spice blend (or 1 1oz pkg taco seasoning mix)
1 15 oz can pinto or black beans drained and rinsed
1 3.8 oz can sliced black olives, drained
1 13.8 oz can Pillsbury refrigerated classic pizza crust
1 Tbs cornmeal
1 cup shredded cheddar cheese
2 cups shredded lettuce
1 cup diced tomato (about 1 medium)
1/2 cup sour cream


Heat oven to 400.  In large skillet, cook beef over medium-high heat until thoroughly cooked, stirring occasionally, about 5 – 7 minutes.  Drain.  Stir in salsa and seasoning.  Reduce heat; simmer uncovered 5 minutes.

Stir beans and olives into beef mixture.  Cook until heated through and bubbly.  Spoon into ungreased 13×9-inch glass baking dish.  Unroll dough over filling; sprinkle cornmeal over top.

Bake 13 – 17 minutes until golden brown.  Sprinkle cheese evenly over top; let stand 5 minutes to melt cheese.  Serve with lettuce, tomato, and sour cream.

Serves 8

*Derived from Pillsbury

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