A Mexican pizza braid with cream cheese, salsa, beef, and black beans.
Ingredients
- 1 – 2 T oil
- 1/2 sweet onion, diced
- 12 ozs. ground beef
- 4 t. no salt chili powder (or no salt taco seasoning)
- 1 T. (or more) No Salt Trader Joes Hot Salsa (or use your favorite hot salsa, no salt)
- 1 T. diced garlic
- 1/2 can black beans, drained
- 4 ozs. cream cheese, softened
- 1 can Rotel, drained
- Oil for pan
Toppings
- Lettuce, thinly sliced
- tomato, diced
- onion, diced
- Cheddar cheese
- sour cream
Directions
Mix the cream cheese and Rotel. Preheat the oven to 400 °F and oil a cookie sheet or spray it with cooking spray.
In a medium pan, saute the onion, brown the beef until done. Once the beef is browned, drain the meat, add the chili powder or taco seasoning to the pan and mix until combined. Add the garlic, and the black beans. Set aside to cool.
Press your dough into a rectangle.4 Mix cream cheese and salsa in a small bowl. Spread cream cheese mixture lengthwise down center third of the rectangle. Distribute the seasoned meat and black beans evenly down the center.
On each long side, cut 1 inch wide strips about 2-1/2-inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under.
Bake at 400 °F for 30 minutes or until golden brown. Remove from oven and place on cooling rack or cutting board with two spatulas
Cut into 8 slices.
Top slices with Lettuce, thinly sliced,tomato, diced, onion, diced, Cheddar cheese, sour cream
**As written and using the following dough recipe, this entire braid contains about 800 mg sodium. 100 mg sodium per slice.
You can use your low sodium pizza crust or the following one for a bit of cornmeal crunch in the dough.
Cornmeal Olive Oil Dough
Makes enough dough for 2 pizzas or flatbreads (about 12 inches across).
Ingredients
- 1 c. 3 ozs. lukewarm water
- 1/2 tablespoon granulated yeast
- 1 1/2 tablespoons sugar, honey, malt powder, or agave syrup
- 3 ozs. olive oil
- 3 cups unbleached all-purpose flour
- 3 ozs yellow cornmeal
Directions
1. Mixing and storing the dough: Mix the yeast, and sweetener with the water and oilve oil in a 5-quart bowl, or a lidded (not airtight) food container.
2. Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.
3. Cover (not airtight), and allow it to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 10 days. Can be frozen for 3 weeks. When using frozen dough, thaw it in the refrigerator overnight before use.
5. On pizza or flatbread day, roll out or stretch the dough into a 13 x 9 pan and finish with your favorite toppings.
This will make 2 pizzas on a 13 x 9 baking sheet.
Or use this for making 2- 13 x 9 flatbreads.
Original recipe came from Kitchn.
I cut the recipe in half and removed the original salt. Makes a great crust with a little crunch from the cornmeal.
