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Monday, April 29, 2013

Nacho Grande Naan Pizza

Now I know, there are going to be people out there that turn their nose up to this, as I'm using a canned condensed soup - BUT- This recipe is a must share.  You see, there are a lot of people out there that use canned condensed soups, so why not come up with new and exciting ways to use those items?  Where you might not have a can of cheddar cheese soup sitting in your pantry, there just might be someone out there that is reading this that does.... and the only idea they have, would be to make a cheese dip with it.  Great idea on it's own, but why not try something like Grilled Nachos or a Cheesy Rice Casserole?  Or, better yet, what about trying this delicious little concoction I came up with just the other week?  This is a great way to not only use an every day pantry ingredient in a whole new way, but you get your nacho AND pizza fix all at the same time!

Nacho Grande Naan Pizza
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
1/4 lbs ground beef
1/4 lbs ground pork
2 teaspoons taco seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1-2 jalapeno, seeded and chopped
1/4 cup plus 2 Tablespoons condensed cheddar cheese soup
1/4 cup chopped black olives
3/4 cup cherry tomatoes, chopped
1-2 cups shredded pepper jack cheese
2 Naan flatbreads

Directions:
In a skillet, over medium heat, add the pork and beef; breaking it up with a wooden spoon.   Cook, stirring occasionally, for 5-8 minutes, or until the meat is just cooked through.  Stir in the taco seasoning, salt, pepper and jalapeno.  Cook 2 more minutes. Add 2 tablespoons of the cheddar cheese soup and stir to combine.  Remove from heat and set aside.

Preheat grill to 400 degrees F.  Place the naan over direct heat and allow to grill for 3 minutes, or just until it turns golden brown.  Carefully remove from grill and place on baking sheet.  Spread the cheddar cheese soup evenly over the grilled side of each naan.  Top with meat mixture, black olives, tomatoes and cheese.  Return to grill and allow to naan to become golden brown on the bottom.  Move to indirect heat and continue to grill until the cheese has melted.  Remove from grill and allow to rest for a few minutes before slicing.  Enjoy!

One Year Ago:  Horseradish Crusted Steak Roulade
Two Years Ago:  Alabama Barbecue Chicken
Three Years Ago:  Hudson's Baked (or Grilled) Fish with Dill Sauce

9 comments:

Lea Ann (Cooking On The Ranch) said...

You won't see me turn my nose up at those condensed soups. They make some of my favorite casseroles. And don't you just love using Naan for small pizzas. This looks great Jenn.

Yenta Mary said...

*I* just happen to have a can of that cheddar cheese soup in my pantry! Ya never know when it might come in handy ... like on a day when my very good friend Jenn posts an amazing recipe like Nacho Grande Naan Pizza ... :)

Cranberry Morning said...

Beautiful pizza, Jenn, and if I could eat it, I would. :-)

belleau kitchen said...

I think on something like a pizza this is a brilliant way to use canned soup... I make a mean pasta sauce using condensed mushroom soup as a base and there's nothing wrong with it!... love the use of naan bread for a base too, that's a great idea! x

Velva said...

I think this is a great way to use condensed soup. This looks wonderful.

Velva

Pam said...

I don't turn up my nose at condensed soups... they make a mean casserole! This pizza looks hearty and super tasty.

Monet said...

Um, yes please! This looks so good. I wish I had a can of that soup in my pantry because we'd totally be having this for dinner! I'll have to pick one up on the next time I'm at the store :-)

Big Dude said...

Naan is a great way to make an easy pizza.

Sippity Sup said...

You stole my secret! Premade naaan! XOGREG