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Mexican Dip Pizza with Cornbread Crust

 Mexican Dip Pizza with Cornbread Crust
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 piece) equals 406 calories, 21 g fat (11 g saturated fat), 39 mg cholesterol, 1,058 mg sodium, 38 g carbohydrate, 5 g fiber, 16 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red

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Mexican Dip Pizza with Cornbread Crust (continued)

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