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Nacho Pizza Recipe
Nacho Pizza Recipe photo by Taste of Home

Nacho Pizza Recipe

Read Reviews (1)
4.5 1
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“I love Mexican food, and I love pizza.” Laura’s combined the best of both in this hearty pizza recipe. “People seem to just love it…especially my brothers and other guys!” Laura Stonesifer - Luck, WI
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 8 servings

Ingredients

  • 1 package (6-1/2 ounces) pizza crust mix
  • 1 teaspoon cornmeal
  • 3/4 pound ground beef
  • 1/3 cup chopped onion
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup salsa
  • 1/2 cup sour cream
  • 1 medium tomato, chopped
  • 2 tablespoons chopped ripe olives
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 cup crushed tortilla chips

Nutritional Facts

1 slice equals 339 calories, 18 g fat (10 g saturated fat), 72 mg cholesterol, 560 mg sodium, 24 g carbohydrate, 1 g fiber, 19 g protein.

Directions

  1. Prepare pizza dough according to package directions. Coat a 12-in. pizza pan with cooking spray; sprinkle with cornmeal. With floured hands, press dough onto pan. Bake at 425° for 6-8 minutes or until lightly browned.
  2. Meanwhile, in a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili powder, salt and pepper.
  3. Combine salsa and sour cream; spread over crust to within 1 in. of edges. Top with beef mixture, tomatoes, olives and cheese. Bake for 10 minutes.
  4. Sprinkle with crushed chips; bake 5-6 minutes longer or until cheese is melted and crust is golden brown. Yield: 8 slices.
Originally published as Nacho Pizza in Simple & Delicious January/February 2010, p33

Nutritional Facts

1 slice equals 339 calories, 18 g fat (10 g saturated fat), 72 mg cholesterol, 560 mg sodium, 24 g carbohydrate, 1 g fiber, 19 g protein.

Reviews for Nacho Pizza(1)

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MY REVIEW
Reviewed Dec. 24, 2011

This was a good twist on Mexican food. I didn't use all of the sour cream/salsa mixture because it was kind of runny and seemed to make the crust a tad soggy. We only used 1/2 to 2/3 of it. Maybe a chunky salsa would remedy that? Otherwise, we thought it was good.

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