Mexican Taco Pizza Recipe

4 1 2
Mexican Taco Pizza Recipe
Mexican Taco Pizza Recipe photo by Taste of Home
Publisher Photo

Mexican Taco Pizza Recipe

Read Reviews
4 1 2
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 large onion
  • 1 prebaked 12-inch pizza crust
  • 1 can (16 ounces) refried beans
  • 2 cups (8 ounces) shredded cheddar cheese
  • 3 cups shredded lettuce
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 1/3 cup chopped seeded tomato
  • 2 tablespoons sliced ripe olives
  • 1/2 cup coarsely crushed ranch-flavored tortilla chips

Directions

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

Nutritional Facts

1 slice: 370 calories, 17g fat (10g saturated fat), 47mg cholesterol, 745mg sodium, 37g carbohydrate (2g sugars, 5g fiber), 18g protein.

Popular Videos

  • 1 large onion
  • 1 prebaked 12-inch pizza crust
  • 1 can (16 ounces) refried beans
  • 2 cups (8 ounces) shredded cheddar cheese
  • 3 cups shredded lettuce
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 1/3 cup chopped seeded tomato
  • 2 tablespoons sliced ripe olives
  • 1/2 cup coarsely crushed ranch-flavored tortilla chips
  1. 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.
  2. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMexican Taco Pizza

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
HBcook User ID: 2966570 139368
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."

Loading Image