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