Easy Taco Bake

After our adventures with Hurricane Irene we have yet to restock our fridge. The best meals sometimes come when you think you have nothing in the fridge or the pantry. Putting together a little bit of this and a little bit of that can turn into a household favorite.

Enjoy my version of a little bit of this and a little bit of that.
Esra

Easy Taco Bake
3 Gals and a Kitchen

1 lb of your meat of choice (ground sausage, ground turkey or ground beef…whatever your
preference)
1 can of refrigerated Thin Pizza Crust
1 7 oz can of diced tomatoes w/ jalapenos
1 c of crushed Tostitos
4 slices of American cheese
Packet of taco seasoning
1 15 oz can of black beans
1 c of cooked fresh corn

Preheat the oven to 400. Grease a cookie sheet.

In a medium skillet on medium-high heat, brown the meat until cooked all the way through.

Meanwhile, on a cookie sheet roll out the refrigerated thin pizza crust, sprinkle crushed Tostitos lengthwise down the dough, and lay cheese evenly over the Tostitos. Drain all the liquid from the diced tomatoes and evenly distribute on top of the cheese.

Drain the meat, spread evenly on top of the diced tomatoes. Sprinkle ½ the packet of taco seasoning over the mixture.

Carefully fold dough over filling; pinch edges or press with fork to seal securely.

Carefully fold dough over filling; pinch edges or press with fork to seal securely. Brush with egg. Sprinkle taco seasoning all over the dough. Bake about 5-10 minutes or until golden brown.

Serve with black beans and fresh corn.