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Refried Bean Pizza

 Refried Bean Pizza
Instead of tomato sauce, refried beans serve as the base for this Southwestern-style pizza. The cool vegetable toppings complement each oven-fresh bite.— Lydia Ann Lantz, Christiana, Pennsylvania
4-6 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups biscuit/baking mix
  • 1/2 cup cornmeal
  • 1/2 cup cold water
  • 1 pound ground beef
  • 3/4 cup water
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope taco seasoning
  • 1 can (16 ounces) refried beans
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 cup shredded lettuce
  • 2 medium tomatoes, chopped
  • 1 medium onion, chopped

Directions

  • In a large bowl, combine biscuit mix and cornmeal. Add water and mix
  • well. Press onto the bottom and up the sides of a greased 12-in.
  • pizza pan.
  • Bake at 400° for 10 minutes or until edges are lightly browned.
  • Cool. Meanwhile, in a skillet, cook beef over medium heat until no
  • longer pink; drain. stir in the water, chilies and taco seasoning;
  • bring to a boil. Simmer, uncovered, for 5 minutes.
  • Spread beans over crust. Top with beef mixture. Sprinkle with cheese.
  • bake at 400° for 10 minutes longer or until the crust is golden
  • and cheese is melted. Top with lettuce, tomato and onion. Yield: 4-6

2 of 2

Refried Bean Pizza (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving (1 piece) equals 499 calories, 21 g fat (11 g saturated fat), 73 mg cholesterol, 1,440 mg sodium, 51 g carbohydrate, 7 g fiber, 28 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.