Kathleen Hall of Irmo, South Carolina loves the ease and versatility of this crowd-pleasing pizza with southwestern flavors. “You can add shredded chicken and taco seasoning for meat lovers or leave the meat off for a quick vegetarian meal,” she notes.
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- 1 large onion
- 1 prebaked 12-inch pizza crust
- 1 can (16 ounces) refried beans
- 2 cups shredded cheddar cheese
- 3 cups shredded lettuce
- 1 cup shredded Mexican cheese blend
- 1/3 cup chopped seeded tomato
- 2 tablespoons sliced ripe olives
- 1/2 cup coarsely crushed ranch-flavored tortilla chips
- Slice half of the onion and chop the rest; set aside. Place crust on an ungreased 12-in. pizza pan. Spread beans over crust to within 1/2 in. of edges. Top with cheddar cheese and sliced onion.
- Bake at 450° for 10-12 minutes or until cheese is melted. Top with lettuce, cheese blend, chopped onion, tomato, olives and tortilla chips. Yield: 8 slices.
Originally published as Mexican Pizza in Simple & Delicious
May/June 2007, p17
Reviews forMexican Taco Pizza
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MY REVIEW
Reviewed Dec. 13, 2017
"This taco pizza is really good. A perfect solution for part of my family who don't eat much meat!!"
MY REVIEW
Reviewed Jul. 15, 2009
"This is one fabulous pizza. I made some modifications including adding shredded chicken that I steamed with taco seasoning. Used only 4 ounces of reduced fat cheddar and added 1 small can of diced (well drained) green chiles and used chopped green onions on the topping instead of yellow onions. Next time less refried beans."
