The Taco Pizza is topped with seasoned ground beef, salsa, cheddar, mozzarella, Monterey and pepper Jack, red onion and cilantro with a drizzle of cumin-lime sour cream and house-made pico de gallo.
Chili's Copycat Recipe
1 stick light string cheese
3 tablespoons canned crushed tomatoes
2 dashes cayenne pepper
1/4 teaspoon chili powder
1/4 cup ground beef, cooked
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 teaspoon cumin
1 high fiber pita
2 tablespoons shredded Mexican blend cheese
1 tablespoon sour cream
1 teaspoon lime juice
2 tablespoons diced tomato
2 teaspoons diced red onion
1 tablespoon chopped cilantro
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray. Break string cheese into thirds and place in a blender or food processor and blend at high speed until shredded. (or pull into shreds and roughly chop.)
In a small bowl, mix crushed tomatoes with cayenne pepper and 1/8 teaspoon chili powder. In a microwave safe bowl, combine hamburger with onion powder and garlic powder. Add 1/8 teaspoon cumin and remaining 1/8 teaspoon chili powder. Microwave for 30 seconds, or until the meat is hot. Mix well.
Lay pita on the baking sheet and spread with seasoned crushed tomatoes, leaving a 1/2-inch border. Sprinkle with shredded string cheese, top with seasoned soy crumbles, and sprinkle with shredded Mexican-blend cheese. Bake until hot and lightly browned, 10 - 12 minutes.
Meanwhile, in a small bowl, mix sour cream with lime juice and remaining 1/8 teaspoon cumin. Top pizza with diced tomato, onion, sour cream mixture, and cilantro.