It's too hot to cook much, so we made no-bake taco pizzas for dinner. I adapted a recipe that I found in the Fix It and Enjoy It Cookbook, but it looked to me like one of those recipes that's been handed around everywhere, at baby showers and kitchenware parties. The original recipe has a crust made from refrigerated crescent roll dough, baked in a large pan and then cooled before adding toppings and cutting in squares. Also you're supposed to use typical Tex-Mex garnishes: shredded lettuce, onions, tomatoes, olives. We just used mixed chopped peppers and cheese.
Instead of making the crust, I layered the toppings on pita bread, in this order: a mixture of cream cheese and sour cream (mixed in the food processor); ground beef, browned and mixed with homemade taco seasoning; red, green and yellow peppers, chopped together in the food processor; and cheddar and mozzarella cheese, chopped together in the food processor. (I like my food processor.) Serve immediately or refrigerate. A pound of meat covers six big pitas, and that served four of us with leftovers. If you think you might have made too much and don't want leftover sandwiches, you could just put everything on the table and let everyone fix their own.
Our side dish was canned black beans, heated with a scoop of salsa.
Apprentice, if you're reading this, you should try it. It would work with tortillas too.
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