Taco Pizza - cooking recipe

Ingredients

1 white onion, chopped
1 lb. extra lean ground beef
chili powder
garlic powder
cumin
cayenne pepper
paprika
salt and pepper
1/2 c. tomato salsa
1/3 c. low fat refried beans
1 pizza crust
2 tomatoes, diced
1 1/2 c. shredded lettuce
1 c. low fat Cheddar cheese
2 c. langostinos or other shellfish, cooked
1/2 c. butter
1/2 c. milk
1/2 c. half and half or light cream
1 column Ritz crackers, loosely crushed
1 can (14 1/2 oz.) diced peeled tomatoes
1 medium onion, chopped
1 clove garlic, minced
1 Tbsp. basil, chopped or dried
1 Tbsp. or to taste Worcestershire sauce
4 vegetable bouillon cubes dissolved in 4 c. boiling water
1 can (16 oz.) kidney beans, drained and rinsed
1 c. medium macaroni shells or other similar pasta
4 oz. packaged dried cut ziti (1 1/3 c.) or elbow macaroni (1 c.)
1 lb. ground raw turkey, lamb or beef
1 medium onion, chopped (1/2 c.)
2 cloves garlic, minced
1 (8 oz.) can tomato sauce
1/4 c. dry red wine or beef broth
2 Tbsp. snipped parsley
1/2 tsp. dried oregano, crushed
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/2 c. grated Parmesan cheese
3 Tbsp. margarine or butter
3 Tbsp. all-purpose flour
1/4 tsp. pepper
1 1/2 c. milk
1 egg, beaten
1/4 c. Parmesan cheese
ground cinnamon (optional)

Preparation

Cook pasta according to directions.
Drain pasta; rinse with cold water.
Drain again.
Meanwhile, in a large skillet cook turkey, lamb or beef, onion and garlic until meat is brown and onion is tender.
Drain fat.
Stir in tomato sauce, wine or beef broth, parsley, oregano, salt and cinnamon.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes.
Remove from heat. Stir in 1/2 cup Parmesan cheese