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

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


  • 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 serving (1 piece) equals 406 calories, 21 g fat (11 g saturated fat), 39 mg cholesterol, 1058 mg sodium, 38 g carbohydrate, 5 g fiber, 16 g protein.


  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.

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Reviewed Aug. 30, 2010

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

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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