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Mexican Chili Pizza

 Mexican Chili Pizza
This quick and easy pizza will be the star of your appetizer buffet. It's packed with everyone's favorite Mexican food ingredients.—Gail Reino, Franklinville, New York
6-8 ServingsPrep/Total Time: 25 min.


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 cups leftover thick chili
  • 1/2 cup sliced ripe olives
  • 1/4 cup chopped onion
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup crushed corn chips
  • Avocado slices, shredded lettuce, chopped tomatoes and/or sour cream, optional


  • Unroll crescent roll dough; press onto the bottom and up the sides of
  • an ungreased 13-in. x 9-in. baking pan. Press seams and perforations
  • to seal. Bake at 400° for 10 minutes.
  • In a large bowl, combine the chili, olives and onion. Spread over
  • crust. Sprinkle with cheese and corn chips.
  • Bake 8-10 minutes longer or until bubbly. Garnish with avocado,
  • lettuce, tomatoes and/or sour cream if desired. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 245 calories, 11 g fat (4 g saturated fat), 17 mg cholesterol, 695 mg sodium, 26 g carbohydrate, 3 g fiber, 9 g protein.
Wine: This recipe pairs well with a sweet red wine.: Taste of Home Special Offer: Enjoy this recipe with Fizz 56

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Mexican Chili Pizza (continued)

Wine (continued)
Brachetto Italy N/V
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