Kid-Friendly
Bean and Cheese Taco Pizza
Skillet Mexican Corn
Ingredients
- 2 prepared pizza crusts
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 2 (15-oz) cans refried beans
- 2 Tbsp Mexican seasoning
- 2 cups freshly shredded Cheddar cheese
- 1 jalapeno, seeded and sliced into rings
- 1 (5-oz) pkg chopped romaine lettuce
- ¼ cup Ranch salad dressing
- ¼ cup fresh salsa
Instructions
- Preheat oven to 450°F; spray a baking sheet with cooking spray.
- Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds. Stir in beans and Mexican seasoning; cook until heated through. Spread bean mixture evenly over crusts. Sprinkle with cheese and jalapenos; bake 8 to 10 minutes or until cheese is melted.
- Toss together lettuce, dressing, and salsa in a large bowl; sprinkle over pizzas.
Side Dish Ingredients
- 2 Tbsp olive oil
- 4 cups frozen corn kernels
- ¼ tsp chili powder
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Heat oil in a large skillet over medium-high heat. Add corn, chili powder, salt and pepper; cook 8 to 10 minutes or until tender.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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