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Easy Grilled Nacho Pizzas

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    Source: www.pillsbury.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B9, B12, C, D, P
    MineralsZinc, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 can (11 oz) Pillsbury® refrigerated thin pizza crust

    2. 1/4 cup spicy bean dip

    3. 1 cup refrigerated taco sauce with seasoned ground beef (from 18-oz container)

    4. 1 can (4 1/2 oz) Old El Paso® chopped green chiles

    5. 1 medium tomato, chopped (1/2 cup)

    6. 1/4 cup sliced green onions (4 medium)

    7. 1 cup finely shredded Cheddar cheese (4 oz)

    Instructions Jump to Ingredients ↑

    1. Heat gas or charcoal grill to medium heat. Cut 14 x 14-inch piece of heavy duty foil; spray foil with cooking spray. Place dough on foil; starting at center press dough to 12-inch round. Place dough on grill, foil side down. Cook, uncovered, 3 minutes or until bottom of crust is light golden brown. Remove from grill.

    2. Using wide spatula, flip crust over onto foil so uncooked side is down. Spread bean dip over crust; spoon ground beef mixture evenly over dip. Sprinkle with chiles, tomatoes, onions and cheese.

    3. Place pizza onto grill, foil side down. Cook, covered, an additional 3 to 4 minutes or until crust is golden brown and cheese begins to melt. Serve with guacamole and sour cream.

    4. High Altitude (3500-6500 ft)

    5. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Pizza)

    6. Calories 470 (Calories from Fat 200),

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