Mexican Stromboli - Cass's Way
By
Cassie *
@1lovetocook1x
1
We all love Taco's in this house, especially my Son. So, I decided to try my hand at a Mexican / Taco Stromboli.
It turned out with just the right heat and taste that I had imagined.
There are many other things that could be added to this. I just used what I had on hand, as this was a last minute choice for dinner.
It really was tasty...the family loved it. Hope you do as well..Enjoy!!
My pics.
It turned out with just the right heat and taste that I had imagined.
There are many other things that could be added to this. I just used what I had on hand, as this was a last minute choice for dinner.
It really was tasty...the family loved it. Hope you do as well..Enjoy!!
My pics.
Rating:
★★★★★ 8 votes5
Comments:
Serves:
Makes 2 Stromboli's
Prep:
20 Min
Cook:
25 Min
Method:
Bake
Ingredients
-
2 can(s)refrigerated pizza crust, or homemade is what i used
-
1 lbground beef
-
1 pkgtaco seasoning mix
-
2 largejalapeno peppers or small can already sliced
-
1 conion, chopped
-
1 cripe olives, sliced
-
1 smallcan green chiles
-
1 ctaco sauce
-
2 ccheddar cheese, shredded
-
4 ozmuenster cheese, sliced thin
-
1 cpepper jack cheese, shredded
-
1 smalljar of pimento's, drained
-
1 ccorn, i used my frozen, could use canned
-
·sour cream, chives, tomatoes, taco sauce, lettuce for topping or garnish
-
IF ONLY MAKING ONE STROMBOLI, JUST HALF THE RECIPE
How to Make Mexican Stromboli - Cass's Way
- Gather ingredients
Preheat oven to 425 degree F. - In a large skillet with a tbsp of oil; saute onions and jalapeno's on medium heat. Cook until onions are translucent.
Add the ground beef and cook until no longer pink. Drain if there is a lot of grease, and return to pan. - Add the taco seasoning and prepare according to package directions. Set aside to cool.
- Grease a jelly roll pan.
Spread the dough to the size of the pan. Or if using canned crust, spread as large as you can without making it too thin. - After the taco meat is cooled; begin spreading 1/2 the meat mixture evenly onto the crust; leaving about 1 - 2 inches on edges free.
- Spread 1 cup cheddar cheese evenly, 1/2 the muenster cheese slices, 1/2 the chiles. Drizzle evenly with taco sauce.
- Next, 1/2 the corn and 1/2 the black olives.
- Next, 1/2 the pepper jack cheese.
- Drizzle more taco sauce.
- Starting on the long edge of the crust; begin rolling jelly roll style. Secure the edges and tuck the ends under.
Spread the top of the crust with olive oil, or whatever oil you like. Score the top 3 or 4 times with a sharp knife, for steam to escape. - Bake in a 425 degree oven for 20 - 25 minutes or until crust is golden.
Place on cooling rack, and let set up for 10- 15 minutes. Cut and enjoy!..Serve with your favorite toppings.
Re fried beans would have been good in this, but my kids won't eat them.
