Fiesta Salad Turnover

Chock-full of ground beef, vegetables and a zippy homemade dressing, this simple turnover resembles a giant taco that feeds the whole family.


  • 1 package (13.8 ounces) refrigerated pizza crust
  • 1/2 cup (2 ounces) shredded Colby & Monterey Jack cheese blend
    Jalapeño-Lime Dressing
  • 1   jalapeño pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1/2   lime
  • 1/2 cup sour cream
  • 2 small plum tomatoes, seeded and diced (about 1/2 cup)
  • 1/2 cup pitted ripe olives, sliced
  • 1 pound 95% lean ground beef, cooked, crumbled and drained
  • 3/4 cup salsa
  • 2 tablespoons taco seasoning mix
  • 1   garlic clove, pressed
  • 1/2 cup (2 ounces) shredded Colby & Monterey Jack cheese blend
  • 2 cups shredded iceberg lettuce


  1. Preheat oven to 425°F. For crust, unroll pizza dough onto Large Round Stone with Handles and shape into a circle. Lightly spray dough with nonstick cooking spray; sprinkle with cheese. Bake 13-15 minutes or until crust is light golden brown. Remove from oven; immediately loosen crust from baking stone and flip over. Press Crinkle Cutter down center of crust to create a fold line (do not cut through crust). Fold crust in half to form a large taco shape; set aside.

  2. For jalapeño-lime dressing, finely chop jalapeño pepper using Food Chopper. Snip cilantro using Professional Shears. Juice lime half into (1-cup) Prep Bowl using Citrus Press. Add jalapeño pepper, cilantro and sour cream; whisk until smooth using Stainless Mini Whisk. Set dressing aside.

  3. For filling, dice tomatoes using Utility Knife. Slice olives using Egg Slicer Plus®. Set tomatoes and olives aside. In Classic Batter Bowl, combine ground beef, salsa, taco seasoning mix and garlic pressed with Garlic Press; mix well. Microwave on HIGH 3-4 minutes or until hot. Stir in cheese using Small Mix 'N Scraper®.

  4. Open crust; spread half of the dressing over bottom half of crust. Top with beef mixture. Sprinkle with lettuce, tomatoes and olives. Drizzle with remaining dressing. Fold crust over filling. To serve, cut into wedges using Bread Knife.


  • 6  servings

Nutrients per serving:

Calories 410, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 75 mg, Carbohydrate 39 g, Protein 26 g, Sodium 1210 mg, Fiber 2 g

Cook's Tips:

Wear plastic gloves when working with jalapeño peppers. The juice from the peppers can create a burning sensation on the skin.

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