You can change up this recipe by using different kinds of frozen mixed vegetables. Give it a Tex-Mex twist by adding Southwestern-blend vegetables. Or try a mix of cauliflower, broccoli, and carrots.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

25 mins
15 mins
40 mins
5 cups filling


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. In an oven-safe 3- to 4-qt pot cook ground meat and onion about 8 minutes or until meat is browned and onion is tender. Drain off fat.

  • Stir chili powder, salt, and pepper into meat mixture in pot. Add frozen vegetables and tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until most of liquid is evaporated.

  • Meanwhile, unroll pizza dough; cut into 1-inch strips. Arrange strips on top of the meat mixture in pot, trimming to fit.* If desired, brush dough with lightly beaten egg.

  • Place pot in oven. Bake, uncovered, 15 to 20 minutes or until golden.


If desired, arrange strips in a lattice pattern on a sheet of waxed paper. Use the pot lid as a guide to trim the lattice to size. Invert the lattice onto the beef mixture. Any leftover pizza dough can be baked and served as bread sticks.

To Make Ahead

Prepare as directed through Step 2. Place filling in an airtight container; cool slightly. Cover and refrigerate up to three days. To serve, return filling to pot. Cook, covered over medium heat until heated through, stirring occasionally. Continue as directed in Steps 3 and 4.

Nutrition Facts

511 calories; fat 15g; cholesterol 74mg; saturated fat 5g; carbohydrates 62g; mono fat 5g; poly fat 1g; trans fatty acid 1g; insoluble fiber 6g; sugars 10g; protein 34g; vitamin a 5835.9IU; vitamin c 24.1mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 6.8mg; vitamin b6 0.6mg; folate 33.9mcg; vitamin b12 2.5mcg; sodium 1284mg; potassium 784mg; calcium 78mg; iron 6.2mg.