Beefy Pumpkin Tarts

Beefy Pumpkin Tarts

Ingredients:

1 pound of 93% lean ground beef

1 TB garlic powder

.5 TB McCormick Montreal Steak Seasoning

1 tsp chili powder

1 cup pumpkin puree (add salt, cinnamon and McCormick seasoning to taste, about .25 tsp each)

1 bag of steamable veggies (I used Archer Farms sweet potato, kale and cranberry mix)

2 Pillsbury Thick Pizza Crusts

1 TB Kerrygold butter

1 TB parmesan (optional)

Brown the beef with the garlic powder, steak seasoning and chili powder, drain. Mix up pumpkin puree with its seasonings, it will be the base sauce of the tart. Lay out pizza crusts on cutting board, slice into 9 rectangles. Spoon pumpkin puree on half the rectangles, then spoon beef mixture and top with cooked veggies. Top each rectangle with another piece of crust, crimp the edges shut. Melt butter, brush onto the top of each tart. Dust each tart with garlic powder and parmesan. Bake at 375 degrees for 18 minutes, or until golden.

Prior to starting my competition prep, I was already tracking my intake and usually chose to keep breakfasts and lunches pretty clean so that dinner could be something that we all wanted to eat. So, tonight I present you with my latest concoction: Beefy Pumpkin Tarts! I told Ryker it was a dinner poptart, hoping it would trick him into wanting to eat it over his current obsession with jelly sandwiches. For the record, it didn’t work tonight. Vic did serve as taste tester and he liked them! He requested less veggies and more meat, and I have to say, I could have fit more into my tarts but I was worried they would spill out. They didn’t, so now I know that I can pack them with a bit more! I’m excited to try these with other flavor combinations, too. These are pretty carb heavy with the pizza crust, but they're loaded with pumpkin and veggies and lean meat, so I call them a win!