This appetizer is uber-tasty and very rich. One large square is incredibly filling, so my guess is that most people will have only one or two servings. The toppings are no-bake toppings. You can make the dough and roll it out and cover with plastic wrap and bake the day of the party. Also, if the appetizer gets cold - just nuke it briefly and it is as good as when first baked!
This taco pizza appetizer recipe is not bound to have leftovers. You can top it with your favorite taco toppings.
INGREDIENTS:
Taco Meat
Topping:
1 lb ground beef (0.45 kg)
1 packet Taco seasoning
2 tbsp salsa* (30 mL)
Salt and pepper, to taste
Cream
Cheese Filling:
8 oz regular
cream cheese, softened (250 g)
1 cup sour cream (250 mL)
2 tbsp salsa, OR sugarless ketchup* (30 mL)
Taco
Toppings:
11/4 cups
grated sharp Cheddar cheese (300 mL)
Cubed avocado
Diced Roma tomato
Miracle
Dough:
2 cups grated
Mozzarella cheese (500 mL)
2 tbsp butter,
melted (30 mL)
1 cup Gluten-Free
Bake Mix 2 OR Grain-Free Bake Mix (click for recipes) (250 mL)
(For
Grain-Free - scroll down), OR Keto Bake Mix (use 1/4 cup more)
1 egg, fork
beaten
1/4 tsp onion salt (1 mL)
1/4 tsp garlic powder (1 mL)
INSTRUCTIONS:
Preheat the oven to 400°F (200°C).
Taco Meat Topping: In nonstick frying pan, cook ground beef over medium heat until turning brown. Add Taco seasoning, salsa and salt and pepper, to taste.
Cream Cheese Filling: In medium bowl, beat cream cheese, sour cream and salsa, OR sugarless ketchup together until smooth.
Miracle Dough: In microwave oven in microwaveable bowl, melt Mozzarella cheese and butter together. Try l minute and 50 seconds. Be careful when removing the bowl with molten cheese. Place Gluten-Free Bake Mix 2, OR alternative on top. In small bowl, beat egg with fork. Add onion salt and garlic powder; beat again with fork to combine. Add to Mozzarella cheese. Stir with a fork or mixing spoon to form a dough ball. Knead a little to form a soft ball. Place on parchment paper and using a rolling pin, roll dough out to a 14 x 11-inch (35 x 28 cm) rectangle. Form a lip with the edges. Carefully lift the parchment and the dough and place on a jelly roll pan or cookie sheet. Bake 15 minutes or until light golden brown underneath and on top. Allow to cool 5 minutes. Spread with Cream Cheese Filling and top with taco meat. Finally sprinkle with grated Cheddar cheese, avocado cubes and diced tomato. Slice into squares for serving.
Helpful Hints: *I used a smooth (no
lumps) mango salsa, so you could definitely use sugarless ketchup instead in
the cream cheese filling.
Yield: 16 servings
1
serving
240.6
calories
14.1
g protein
20.7
g fat
0.3 g fiber
3.7
g net carbs
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