Mexican Stromboli

I was watching tv the other day and saw a stromboli with pepperoni and mozzarella oozing out and it made me realize that it's been years since I made one.  I happened to have more ground beef than pepperoni on hand (plus everything else that screams Mexican food) so I decided to make this great weeknight meal or football watching treat for a group.  Plus I had my own taco seasoning and refried beans on hand (recipes below).

Mexican Stromboli

1 can pizza crust dough
1 # extra lean ground beef
4 tbsp taco seasoning 
2 tbsp green chilies
6 oz Mexican shredded cheese
1 cup refried beans

Cook ground beef.  Drain off any excess grease.  Add in 1/4 cup water, taco seasoning and green chilies.  While the ground beef is cooking, spread out pizza dough and let it come to room temperature.  Spread out the refried beans evenly over the dough.  Top with the ground beef mixture and then with the cheese.  Carefully roll up the dough and place on a greased baking sheet.  Heat oven to 370°.  When heated, bake the stromboli for 20 minutes.  You may think that it's ready to go at around 15 minutes but the inside needs the additional time to finish cooking.  Let cool 5 minutes before slicing.  Serve with your favorites.  I used sour cream and salsa.


Taco Seasoning

I usually double this recipe

1 tbsp chili powder
1/2 tsp garlic powder
1/4 tsp onion powder
1 1/4 tsp cumin
1/2 tsp paprika
1/4 tsp parsley
1/4 tsp  oregano
1 tsp pepper, freshly ground
1/2 tsp salt

Place in a sealable plastic bag or container that's airtight and mix well.


Crockpot Refried Beans ~

2 cups pinto beans
1/2 cup onion, peeled and chopped
2 dried chile chipotle
2 large garlic cloves, finely chopped
1 tbsp cumin
1 cup V8 Juice
salt and freshly ground black pepper to taste

Rinse and clean pinto beans and soak overnight in 6 cups of water.  Put in crockpot on high with onions, garlic and chile chipotle on high.  Cook for 8 hours occasionally stirring and adding liquid as needed (the V8 juice and water).

When the beans are soft, mash and add cumin, salt and freshly ground pepper.  Freeze in 1 cup containers for future use.