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Mexican Dip Pizza with Cornbread Crust Recipe
Mexican Dip Pizza with Cornbread Crust Recipe photo by Taste of Home
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Mexican Dip Pizza with Cornbread Crust Recipe

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This recipe combines our love of pizza and Mexican food. I basically adapted a layered dip recipe and re-created it in pizza form. It has become a favorite for any busy day...and it's meatless, too.—Gail Eltgroth, Austin, Texas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 tube (11-1/2 ounces) refrigerated corn bread twists
  • 1 can (16 ounces) refried beans
  • 1 can (4 ounces) chopped green chilies
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese or Mexican cheese blend
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Chopped tomatoes, salsa and sliced green onions, optional

Nutritional Facts

1 piece: 406 calories, 21g fat (11g saturated fat), 39mg cholesterol, 1058mg sodium, 38g carbohydrate (7g sugars, 5g fiber), 16g protein

Directions

  1. Unroll the bread twists and press onto a greased 12-in. pizza pan. Bake at 375° for 11-13 minutes or until lightly browned. Combine refried beans and chilies; spread over crust to within 1/2 in. of edge. Top with cheese and olives.
  2. Bake 5-8 minutes longer or until cheese is melted. Cut into wedges. Serve with tomatoes, salsa and green onions if desired. Yield: 6 servings.
Originally published as Refried Bean Pizza in Quick Cooking March/April 2004, p20

Sweet Red Wine

Enjoy this recipe with a sweet red wine.


Reviews for Mexican Dip Pizza with Cornbread Crust

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
eli05
Reviewed Aug. 30, 2010

"Didn't use olives (I used tomatoes)and used cresent rolls for crust big hit!"

MY REVIEW
schlma29
Reviewed Mar. 28, 2008

"This was much tastier than I anticipated it to be! I used a ready made pizza crust to speed up dinner after work. It was great!"

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