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Tex-Mex Pizza Recipe
Tex-Mex Pizza Recipe photo by Taste of Home
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Loaded with toppings that include black beans and corn, this knife-and-fork pizza is packed with Southwest flavor and served with avocado and sour cream on the side. Get ready to make mouths water. —Charlene Chambers, Ormond Beach, Florida
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 8 servings

Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 2/3 cup chopped red onion
  • 2 garlic cloves, minced
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 prebaked 12-inch pizza crust
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 medium ripe avocado, peeled and cubed
  • 2 teaspoons lemon juice
  • 1/2 cup sour cream

Nutritional Facts

1 slice with 2 tablespoons avocado and 1 tablespoon sour cream equals 375 calories, 17 g fat (8 g saturated fat), 46 mg cholesterol, 721 mg sodium, 36 g carbohydrate, 4 g fiber, 18 g protein.

Directions

  1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in salsa and chilies.
  2. Place crust on an ungreased pizza pan. Top with the beef mixture, cheese, beans, corn and olives.
  3. Bake at 425° for 15-20 minutes or until edges are lightly browned and cheese is melted. Toss avocado with lemon juice. Serve pizza with avocado and sour cream. Yield: 8 slices.
Originally published as Tex-Mex Pizza in Simple & Delicious January/February 2010, p37

Nutritional Facts

1 slice with 2 tablespoons avocado and 1 tablespoon sour cream equals 375 calories, 17 g fat (8 g saturated fat), 46 mg cholesterol, 721 mg sodium, 36 g carbohydrate, 4 g fiber, 18 g protein.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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