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July 1999 Issue
Pizza Toppings
by Ronda L. Halpin
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Mini-Taco Pizzas

These individual pizzas take advantage of leftover taco meat. Next time you have some left, pull out some refrigerated biscuits and make some pizzas!
  • 1 can large refrigerated biscuits (such as Grands)
  • 1/2 c. salsa
  • 1 c. taco meat
  • 1 c. black beans
  • 1/4 c. fresh cilantro, chopped
  • 1/2 small onion, sliced thinly
  • 1/2 c. red pepper strips
  • 1 1/2 c. shredded cheese
Heat oven to 350 degrees. Separate biscuits and press each into a 5 inch circle on ungreased cookie sheets.

Combine salsa, taco meat, black beans, and cilantro in a medium bowl; mix well. Spread evenly over the biscuits, leaving a 1/4" border. Top evenly with onions, pepper and cheese.

Bake for 20 minutes for until biscuits are golden brown and cheese is melted. Serve one pizza per guest.

  • Yields: 8 servings
  • Preparation Time: 30 minutes
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