1 pound ground beef 95% lean
1/2 cup diced onion
1 (15-ounce) can mild Rotel (tomatoes & green chiles), drained
½ black beans ***
1 Tbsp. Chili Powder
1 tsp. cumin
1 tsp. salt
1 (10-ounce) can refrigerated pizza crust dough
1 cup (4 ounces) shredded reduced-fat sharp Cheddar
Salsa ---Trader Joes Fresh Salsa is AMAZING!!!!!
Reduced-fat sour cream (optional)—remember to add more points
***I only used ½ cup black beans because my kids at the rest for dinner with rice, you can add the rest of the can for more points or leave them out. Doesn’t change the points value for the ½ cup.
Preheat oven to 425°.
Cook beef and onion in a large nonstick skillet over medium-high heat until beef
is browned. I let it sit without stirring for at least 4-5 minutes to get a nice brown to it. And stir once and let it sit again. Drain any fat from pan. Stir in beans, tomatoes and seasoning; cook over medium-high heat 1 minute or until thoroughly heated.
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.
Bake at 425° for 10-12 minutes. Sprinkle with cheese, and bake 5 minutes more or until cheese melts and edges of crust are browned. Let stand 5 minutes before slicing.