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Refried Bean-Taco Pizza

 Refried Bean-Taco Pizza
When I’m in a rush, I take advantage of convenient prepared pizza crust to create this Mexican-style pizza. If you like it spicy, add a little chopped jalapeno pepper to the skillet when cooking the beef.—Mary Detweiler, Middlefield, Ohio
8 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 1-1/4 pounds ground beef
  • 1 small onion, chopped
  • 1/2 cup water
  • 1 envelope taco seasoning
  • 1 prebaked 12-inch pizza crust
  • 1 can (16 ounces) refried beans
  • 2 taco shells, coarsely crushed
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 cups torn iceberg lettuce
  • 2 medium tomatoes, chopped
  • 1 tablespoon sliced ripe olives

Directions

  • In a large skillet, cook beef and onion over medium heat until no
  • longer pink; drain. Stir in water and taco seasoning. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 5 minutes.
  • Meanwhile, place crust on an ungreased baking sheet. Spread with
  • refried beans. Top with the beef mixture, taco shells and cheeses.
  • Bake at 450° for 10-15 minutes or until cheese is melted. Top
  • with lettuce, tomatoes and olives. Yield: 8 servings.
Nutritional Facts: 1 slice equals 420 calories, 17 g fat (8 g saturated fat), 62 mg cholesterol, 1,051 mg sodium,

2 of 2

Refried Bean-Taco Pizza (continued)

Nutritional Facts: 39 g carbohydrate, 5 g fiber, 28 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.