Mexican Pizza

While many of us sit around the TV this afternoon watching the Nascar Daytona 500 (go Gordon!) we are looking for good food to snack on.  Here is a recipe that I think is fun, it combines the great taste of tacos with the ease of pizza.

Ingredients:
1 large Boboli Pizza Crust
3/4 cup refried beans
1/2 cup red enchilada sauce
1 cup ground beef
1 pkg. taco seasoning mix
3/4 cup water
2 cups Mexican blend cheese
Cilantro, chopped
Green Onion, diced
Diced Tomato
Shredded lettuce

Cook and drain ground beef, add taco seasoning and water and cook on high until bubbling, then turn down heat to low for 3 minutes until thickened.  Preheat oven to 500 degrees.  Heat beans and spread a thin layer over crust.  Top with enchilada sauce and cheese (use more or less as desired).  Add green onion and cilantro and bake until bubbly.  Top with shredded lettuce and diced tomato.

Hot Artichoke Crabmeat Dip

Ingredients:
8 oz. cream cheese, softened
1 cup mayonaise
1 garlic clove, minced
3/4 cup Parmesan cheese
1 (14 oz) can artichoke hearts, drained and chopped
8 oz. lump crabmeat, chopped
1/3 cup finely sliced green onion
1 tsp. lemon zest
1/3 cup red bell pepper, finely diced
1/4 tsp. black pepper

Preheat oven to 350 degrees F. Combine cream cheese and mayonaise; mix well and add crushed garlic. In a separate bowl, mix artichokes and crabmeat. Add Parmesan cheese, green onion, lemon zest and black pepper. Combine mixtures together and spoon mixture into a greased casserole dish. Bake for 30 minutes until golden brown around edges. Sprinkle with red pepper and additional green onions. Serve hot with buttery crackers or toast points.