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When I’m in a rush, I take advantage of convenient prepared pizza crust to create this Mexican-style pizza. If you like it spicy, add a little chopped jalapeno pepper to the skillet when cooking the beef.—Mary Detweiler, Middlefield, Ohio
With Johnsonville Italian Sausage.
Nutritional Facts 1 slice equals 420 calories, 17 g fat (8 g saturated fat), 62 mg cholesterol, 1,051 mg sodium, 39 g carbohydrate, 5 g fiber, 28 g protein.
Originally published as Refried Bean-Taco Pizza in Taste of Home October 2011, p52
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Nov. 14, 2012 by KelleyEE
This tasted great and was fun to make. We used Nacho flavored tortilla chips, adding a little more flavor. I don't like olives, skipped those. We added some sour cream and salsa after baking also. My husband sprinkled some hot sauce on his as well. Very filling.We didn't put the fresh cold ingredients on the entire pizza knowing we wouldn't be able to finish the whole thing. That helped to be able to warm it the next day better, and top individual pieces with the cold ingredients. That helps to individualize it for your own taste as well.
This tasted great and was fun to make. We used Nacho flavored tortilla chips, adding a little more flavor. I don't like olives, skipped those. We added some sour cream and salsa after baking also. My husband sprinkled some hot sauce on his as well. Very filling.
We didn't put the fresh cold ingredients on the entire pizza knowing we wouldn't be able to finish the whole thing. That helped to be able to warm it the next day better, and top individual pieces with the cold ingredients. That helps to individualize it for your own taste as well.
Reviewed on Feb. 28, 2012 by ref4you
Grate, but suggest heating refried beans in microwave to make the spreading easier.
Reviewed on Dec. 30, 2011 by rustedgold1
I made two separate pizzas. One with ground beef for me and my husband and the other with vegetarian "crumbles" for my vegetarian daughters and we all were very pleased!
Reviewed on Nov. 17, 2011 by TessaMB
Easy and delicious. I made my own dough in the bread machine. I really enjoyed it!
Reviewed on Nov. 14, 2011 by chikpea
Such a simple after-work recipe that keeps you out of the restaurant and on-track for your budget. I made it vegetarian by heating up the refried beans and mixing in the taco mix (saute onions seperately). I also used crushed tortilla chips instead of taco shells. 1 slice is filling and it's so tasty!
Reviewed on Nov. 08, 2011 by alisa86
This was awesome and very filling!Next time though I'm going to leave the tomatoes, lettuce, and olives to the side because after adding it was a little hard to cut and serve.
This was awesome and very filling!
Next time though I'm going to leave the tomatoes, lettuce, and olives to the side because after adding it was a little hard to cut and serve.
Reviewed on Nov. 05, 2011 by veggiemama
I am a vegetarian and was out of my "veggie crumbles" so I just used the beans and other ingredients. Very good!
Reviewed on Oct. 02, 2011 by Luv2cook323
Made last night and it was delicious. It was so easy to put together it didn't take the 30 minute prep. time at all. I did add some chopped jalapenos (from a can) and used the Mexican Blend shredded cheese...and for convenience used the "shreds" instead of tearing up lettuce. Plus a side of guac....yumI will absoutely make again.
Made last night and it was delicious. It was so easy to put together it didn't take the 30 minute prep. time at all. I did add some chopped jalapenos (from a can) and used the Mexican Blend shredded cheese...and for convenience used the "shreds" instead of tearing up lettuce. Plus a side of guac....yum
I will absoutely make again.
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