Corn Tortilla Pizzas Recipe

4.5 1 3
Corn Tortilla Pizzas Recipe
Corn Tortilla Pizzas Recipe photo by Taste of Home
Publisher Photo

Corn Tortilla Pizzas Recipe

Read Reviews
4.5 1 3
Publisher Photo
These tasty individual pizzas have the zippy flavor of tacos. When I created this recipe and served these pizzas to my husband and day-care kids, they made them disappear. The recipe produces a big batch of the meat mixture, but leftovers can be frozen for up to 3 months. -Karen Housley-Raatz, Walworth, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/4 pounds ground beef
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 3 cans (6 ounces each) tomato paste
  • 1-1/4 cups water
  • 1 cup salsa
  • 2 cups fresh or frozen corn
  • 1-1/2 cups chopped fresh tomatoes
  • 3/4 cup chopped ripe olives
  • 1 envelope taco seasoning
  • 3 teaspoons garlic powder
  • 1-1/2 teaspoons dried parsley flakes
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 32 corn or flour tortillas (6 inches)
  • 8 cups (2 pounds) shredded mozzarella cheese

Directions

In a skillet over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. In a bowl, combine tomato paste and water until blended; add salsa. Stir into meat mixture. Stir in the corn, tomatoes, olives and seasonings. Place tortillas on ungreased baking sheets. Spread each with 1/4 cup meat mixture to within 1/2 in. of edge and sprinkle with 1/4 cup of cheese. Bake at 375° for 5-7 minutes or until the cheese is melted. Yield: 32 pizzas.
Originally published as Corn Tortilla Pizzas in Taste of Home August/September 1999, p29

Nutritional Facts

2 each: 369 calories, 14g fat (7g saturated fat), 50mg cholesterol, 727mg sodium, 36g carbohydrate (6g sugars, 5g fiber), 24g protein.

  • 1-1/4 pounds ground beef
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 3 cans (6 ounces each) tomato paste
  • 1-1/4 cups water
  • 1 cup salsa
  • 2 cups fresh or frozen corn
  • 1-1/2 cups chopped fresh tomatoes
  • 3/4 cup chopped ripe olives
  • 1 envelope taco seasoning
  • 3 teaspoons garlic powder
  • 1-1/2 teaspoons dried parsley flakes
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 32 corn or flour tortillas (6 inches)
  • 8 cups (2 pounds) shredded mozzarella cheese
  1. In a skillet over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. In a bowl, combine tomato paste and water until blended; add salsa. Stir into meat mixture. Stir in the corn, tomatoes, olives and seasonings. Place tortillas on ungreased baking sheets. Spread each with 1/4 cup meat mixture to within 1/2 in. of edge and sprinkle with 1/4 cup of cheese. Bake at 375° for 5-7 minutes or until the cheese is melted. Yield: 32 pizzas.
Originally published as Corn Tortilla Pizzas in Taste of Home August/September 1999, p29

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pettymama User ID: 1026286 203232
Reviewed Aug. 27, 2012

"I really liked this recipe. It's different than most of the Mexican dishes I make. My husband however didn't like the pizza flavor mixed with the Mexican flavor. I guess I'll just have to fix it when he isn't going to be eating it."

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