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Tex-Mex Pizza
Loaded with toppings that include black beans and corn, this knife-and-fork pizza is packed with Southwest flavor and served with avocado and sour cream on the side. Get ready to make mouths water. Charlene Chambers - Ormond Beach, FL
8 Servings
Prep: 25 min. Bake: 15 min.
Ingredients
1/2 pound lean ground beef (90% lean)
2/3 cup chopped red onion
2 garlic cloves, minced
1 cup salsa
1 can (4 ounces) chopped green chilies, drained
1 prebaked 12-inch pizza crust
1-1/2 cups (6 ounces) shredded cheddar cheese
1 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium ripe avocado, peeled and cubed
2 teaspoons lemon juice
1/2 cup sour cream
Directions
In a large skillet, cook the beef, onion and garlic over medium heat
until meat is no longer pink; drain. Stir in salsa and chilies.
Place crust on an ungreased pizza pan. Top with the beef mixture,
cheese, beans, corn and olives.
Bake at 425° for 15-20 minutes or until edges are lightly browned
and cheese is melted. Toss avocado with lemon juice. Serve pizza
with avocado and sour cream. Yield: 8 slices.
Nutrition Facts:
1 slice with 2 tablespoons avocado and 1 tablespoon sour cream equals 375 calories,
© Taste of Home 2013
2 of 2
Tex-Mex Pizza
(continued)
Nutrition Facts:
17 g fat (8 g saturated fat), 46 mg cholesterol, 721 mg sodium, 36 g carbohydrate, 4 g fiber, 18 g protein.
Wine:
Sweet Red Wine: Enjoy this recipe with a
sweet red wine
.
© Taste of Home 2013