Deep-Dish Taco Pizza

We love Mexican food around here (surprise, surprise...) and this one was a huge hit! Pretty versatile too. I added some things to add more substance and I am really glad that I did. It made the Pizza almost impossible to eat without a fork but I felt like it made it more filling and "better" for you. This definitely isn't the most healthy meal you will encounter, but it was such a big hit with everyone. We were watching our niece, Serenthia, and she ate almost an entire piece by herself (12 months old)! Abrielle couldn't get enough of it either and Jake was raving about it. Try this one. You will really like it! The recipe below is my modified recipe. If you would like to see the original please visit the wonderful site http://threeonfood.blogspot.com/.

DEEP-DISH TACO PIZZA
From Three on Food

1 lb. hamburger meat
1/2 cup chopped onion
2 (15 oz.) cans Rotel, drained
1 pkg. Taco seasoning
1 cup frozen corn, rinsed
1 can medium olives, sliced
2 (10 oz.) cans refrigerated pizza crust dough (for a thinner crust use just 1)
2 cups shredded sharp Cheddar (We used 1/2 cup cheddar and 1 1/2 cups Monterey Jack because that is what we had!)
Salsa (optional)
sour cream (optional)

Preheat oven to 425°. Cook beef and onion in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Stir in rotel, corn and taco seasoning; cook over medium-high heat 1 minute or until thoroughly heated; set aside. Unroll pizza crust dough. Press into bottom and halfway up sides of a 13 x 9-inch baking dish coated with cooking spray. Spoon beef mixture over pizza crust dough and top with olives. Bake at 425° for 12 minutes. Top with cheese, and bake 5 minutes or until cheese melts and edges of crust are browned. Let stand 5 minutes before slicing. Serve warm. Top with salsa and sour cream, if desired.