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Nacho Casserole




Source of Recipe


Family Circle Magazine, March 2009 issue


List of Ingredients




NACHO CASSEROLE

2 Tblsp. olive oil
1/2 lb. pre-sliced sweet peppers (about 1/2-inch wide strips)
1 lb. lean ground beef

1/2 tsp. garlic salt

2 tubes (10 oz. each) refrigerated pizza dough

1 jar (16 oz.) medium-hot salsa

3 cups shredded taco-cheese blend

1 can (2.2 oz.) sliced black olives, drained (about 1/4 cup)

3 large scallions, trimmed and sliced

Recipe



Heat oven to 375° F. Coat a 13- x 9- x 2-inch baking pan with nonstick cooking spray.
In large skillet, heat olive oil over medium-high heat. Add peppers, ground beef, and garlic salt. Cook, stirring to break up clumps of beef, until the peppers are soft and the beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.
In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend, and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.
Bake at 375° F. for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.