Mexican Dip Pizza with Cornbread Crust Recipe

4.5 3 3
Mexican Dip Pizza with Cornbread Crust Recipe
Mexican Dip Pizza with Cornbread Crust Recipe photo by Taste of Home
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Mexican Dip Pizza with Cornbread Crust Recipe

Read Reviews
4.5 3 3
Publisher Photo
This recipe combines our love of pizza and Mexican food. I basically adapted a layered dip recipe and re-created it in pizza form. It has become a favorite for any busy day...and it's meatless, too.—Gail Eltgroth, Austin, Texas
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tube (11-1/2 ounces) refrigerated corn bread twists
  • 1 can (16 ounces) refried beans
  • 1 can (4 ounces) chopped green chilies
  • 2 cups shredded Colby-Monterey Jack cheese or Mexican cheese blend
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Chopped tomatoes, salsa and sliced green onions, optional

Directions

Unroll the bread twists and press onto a greased 12-in. pizza pan. Bake at 375° for 11-13 minutes or until lightly browned. Combine refried beans and chilies; spread over crust to within 1/2 in. of edge. Top with cheese and olives.
Bake 5-8 minutes longer or until cheese is melted. Cut into wedges. Serve with tomatoes, salsa and green onions if desired. Yield: 6 servings.
Originally published as Refried Bean Pizza in Quick Cooking March/April 2004, p20

Nutritional Facts

1 piece: 406 calories, 21g fat (11g saturated fat), 39mg cholesterol, 1058mg sodium, 38g carbohydrate (7g sugars, 5g fiber), 16g protein.

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  • 1 tube (11-1/2 ounces) refrigerated corn bread twists
  • 1 can (16 ounces) refried beans
  • 1 can (4 ounces) chopped green chilies
  • 2 cups shredded Colby-Monterey Jack cheese or Mexican cheese blend
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Chopped tomatoes, salsa and sliced green onions, optional
  1. Unroll the bread twists and press onto a greased 12-in. pizza pan. Bake at 375° for 11-13 minutes or until lightly browned. Combine refried beans and chilies; spread over crust to within 1/2 in. of edge. Top with cheese and olives.
  2. Bake 5-8 minutes longer or until cheese is melted. Cut into wedges. Serve with tomatoes, salsa and green onions if desired. Yield: 6 servings.
Originally published as Refried Bean Pizza in Quick Cooking March/April 2004, p20

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Reviews forMexican Dip Pizza with Cornbread Crust

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PrplMonky5 User ID: 6612040 264791
Reviewed Apr. 17, 2017

"I went to 4 different grocery stores and couldn't find the corn bread twists anywhere. I used refrigerated thin pizza crust instead. I left out the green chilies, but I added chicken and red bell pepper on top. When it was done, we forgot to top it with some salsa... so we thought the meal was just okay. Once we added the salsa on top though, that made the dish a whole lot better. I'd make this again!"

MY REVIEW
eli05 User ID: 3750978 77888
Reviewed Aug. 30, 2010

"Didn't use olives (I used tomatoes)and used cresent rolls for crust big hit!"

MY REVIEW
schlma29 User ID: 1310836 130903
Reviewed Mar. 28, 2008

"This was much tastier than I anticipated it to be! I used a ready made pizza crust to speed up dinner after work. It was great!"

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