A south of the border inspired calzone.
I took my most favorite food ever – the calzone – and stuffed it with classic tex-
So what’s inside? As you can see from the photos, this thing is so stuffed that I could barely get it to seal. I packed it with sour cream, queso, shredded lettuce, Doritos, tomatoes, and seasoned ground turkey and chorizo. Then baked the absolute unit and served it alongside some hot chile con queso. I wonder if this will ever make it to a taco bell menu one day.
Recipe Notes: You might end up with leftover meat, which in that case, make taco salad the next night!
Time You Need
- ~20 minutes prep
- ~25 minutes cooking
- Yields: Two Calzones
What You Need
- 1 pound of ground beef (or ground turkey)
- 10 oz of chorizo
- 1 sweet yellow onion, diced
- 3 tbsp minced garlic
- 1 bell pepper, diced
- ½ can of fire roasted tomatoes
- 1 4 oz can of green chilies
- 1 packet of taco seasoning of choice
Handful of Doritos,flavor of choice- ~1 cup of shredded lettuce
(1/2 cup for each calzone) - ~1 cup of Mexican blend shredded cheese
(1/2 cup for each calzone) - ~1 cup crumbled queso (1/2 cup for each calzone)
- Chile con queso or nacho cheese (for dipping)
- ~3-4 tbsp sour cream
- 1 tbsp olive oil
- 2 16 oz rolls of pizza dough
What You Do
- Preheat the oven to 375.
- In a large skillet, over medium-high heat add onions, garlic, green chilies, and bell pepper. Cook for about 5 minutes.
- Then add chorizo and ground beef (or turkey). Cook thoroughly until no pink remains. Then follow instructions on taco seasoning packet to season the meat.
- Once done, reduce heat and set to the side.
- On a clean surface, roll out pizza dough into a flat circle.
- Spread a layer of sour cream then add shredded cheese and queso crumbles.
- Then spread a layer of Doritos over the cheese. Next, add about one cup of meat, 1/2 of the (already half of) canned tomatoes, and a handful of shredded lettuce.
- Fold over, seal, and place on greased baking sheet. Repeat steps for
second calzone. - Bake in
oven for about 25 minutes. Serve with warm chile con queso for dipping.