If you didn’t know…..Trisha Yearwood is not only a country music superstar, but she’s also a great chef. She has written two cookbooks, which have reached the #1 spot on The New York Times best-seller list and she has a show on Food Network called “Trisha’s Southern Kitchen,” in which she showcases family-inspired recipes and traditional Southern fare her family taught her to make.
Trisha is married to another music superstar–Garth Brooks. The following recipe is one of Garth’s inventions and it’s featured in of Trisha’s cookbooks called “Trisha’s Table.” Trisha told the dailymeal.com that this Taco Pizza is one of Garth’s go-to meals and he created it himself.
One 13.8-ounce can premade pizza crust dough or a pre-formed round crust, such as Papa Murphy’s
1 pound ground beef
1 packet taco seasoning
One 16-ounce can refried beans
1/2 cup picante sauce (see Cook’s Note)
3/4 cup sliced green or black olives
8 ounces sharp cheddar, shredded
1 cup finely diced tomato (about 1 large or 30 grape tomatoes)
12 ounces shredded lettuce (about 1 large head)
1/4 cup sour cream
Preheat the oven to 425 degrees F. Roll out the pizza dough and fit it onto a 15-inch pizza pan.
Brown the ground beef in a medium skillet over medium heat, about 10 minutes. Stir in the taco seasoning. Set aside.
In a medium bowl, mix together the refried beans and picante sauce until combined. Spread the mixture onto the crust. Scatter the olives over the crust, then top with the cheese and the browned beef. Bake for 20 minutes, or until the crust is lightly browned.
While the crust is baking, lightly salt the tomatoes, then, in a medium bowl, toss them with the lettuce and sour cream. Once the pizza is out of the oven, top it with the cool lettuce mixture. Slice into eight pieces and serve.
*Garth likes extra-mild picante sauce. I’d use medium to hot.More Recipes