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Southwestern Nacho Round




Source of Recipe


Internet


List of Ingredients




1 Package Hot Roll Mix

1 Pound Lean Ground Beef

1 Envelope Onion Soup Mix

½ Cup Water

½ Cup Cookies Taco Sauce

1 Cup Mad Butchers Salsa – Mild

½ Teaspoon Tone’s Ground Cumin

1 Teaspoon Tone’s Fajita Seasoning

1 Can Refried Beans

1 Cup Cheese ‘N Salsa

½ Cup Shredded Colby Cheese

½ Cup Chopped Green Chilies, Drained

½ Cup Chopped Black Olives, Drained



Recipe



Preheat oven to 375 degrees. Prepare Hot Roll Mix according to package directions. Let rest for five minutes.



While dough rests:

Spray a large frying pan with vegetable oil. At medium heat, add the ground beef and onion soup mix, stirring to mix. Continue to cook until ground beef is cooked. Drain beef. Return to pan. Add ½ cup of taco sauce, cumin and fajita seasoning. Stir until well mixed and mixture is bubbling. Remove from heat.



Roll out dough on lightly floured board or surface into an 18 inch circle. Place dough circle on a lightly greased pizza pan.



Spread refried beans in the center of the dough, forming a 10 inch circle. Spread ground beef and salsa mixture over refried beans. Spread Cheese ‘N Salsa over ground beef. Sprinkle Colby cheese, green chilies, and black olives in that order over ground beef mixture. With pastry scissors or sharp knife, cut into dough forming 2 inch wide strips all around the filling. Do not cut all the way into the filling. Leave about an inch distance from the end of the cut to the beginning of the filling. Overlap the strips over each other forming a circular, braided loaf. Place cookie sheet in oven and bake for 20 to 25 minutes until loaf sounds hollow when tapped.



Remove from oven and let cool about 10 minutes. Place on large serving platter. Garnish top of loaf with fresh cilantro sprigs. Cut into wedges and serve.