1 large taco ring
2 portions pre-made pizza dough
For the taco filling:
1 tbsp vegetable oil
16 oz ground beef
1 tsp salt
2 small onions, diced
1 small green pepper, diced
2 cloves garlic, minced
1 jalapeño, de-seeded and diced
1/4 tsp hot chili powder
2 tsp ground cumin
1 tsp ground coriander
1/2 can tomatoes (14oz)
For the queso fundido:
1 cup cheddar cheese, grated
1 cup Monterey jack cheese, grated
1 cup grated mozzarella cheese
1/2 small white onion, finely diced
1/2 jalapeño, de-seeded and diced
1 tbsp cornstarch
1/3 cup evaporated milk
Make the taco filling: Heat the oil in a large frying pan. Add the ground beef and salt and cook over a high heat until well browned. Scoop it out of the pan and put to one side while you cook the onions and peppers. Once the vegetables are starting to soften, add in the garlic and jalapeño, followed by the chili powder, cumin and coriander. Cook for 1 minute, stirring constantly, then add in the tomatoes. Cook for 5 minutes or so until the you have quite a dry mixture, then tip it into a clean bowl to cool.
Make the queso fundido: Put the three grated cheeses, onion, jalapeño and cornstarch into a mixing bowl and mix well. Add enough evaporated milk to stick it all together in a thick paste.
Roll out the first pizza dough 12 inches across and put it onto a floured baking tray. Pile the cheese mixture in the middle, and use your hands to compact it into a mound. Mix the grated cheese through the cooled taco mixture and create a ring of that - leaving about an inch clear on each side.
Roll out the second piece of dough and lay it on top, making sure you have a good seal around the cheese mound, and also the edges of the dough. Crimp the edges with a fork then use a sharp knife to cut ‘petal’ sections - make sure you only cut into the inside of the beef mix, no further. Carefully twist each petal onto its side - pinching the bottom edge together, and revealing the taco mix on the top.
Preheat the oven to 350 degrees. Bake the taco ring for 20 minutes, until the dough has risen and is browned. Carefully slice off the top of the cheese mound to reveal the queso and stir to bring it together. Serve topped with extra jalapeños, coriander and a squeeze of lime.