Southwestern Pizza Recipe

5 1 2
Southwestern Pizza Recipe
Southwestern Pizza Recipe photo by Taste of Home
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Southwestern Pizza Recipe

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5 1 2
MAKES:
12-15 servings
TOTAL TIME:
Prep: 40 min. Bake: 5 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 40 min. Bake: 5 min.

Ingredients

  • 1-1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 3/4 cup each shredded cheddar and Monterey Jack cheese
  • TOPPING:
  • 1-1/2 pounds ground beef
  • 2/3 cup water
  • 2 envelopes taco seasoning, divided
  • 2 cups (16 ounces) sour cream
  • 1-3/4 cups (10 ounces) each shredded cheddar and Monterey Jack cheese, divided
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup salsa

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking powder, cayenne, chili powder and salt. Combine the milk, oil and egg; stir into dry ingredients just until moistened. Stir in the cheeses. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-12 minutes or until a toothpick comes out clean.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and one envelope of taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside.
In a small bowl, combine the sour cream and remaining taco seasoning; mix well. Spread over crust. Sprinkle with the beef mixture and half of the cheeses. Combine the corn, beans and salsa; spoon over cheese. Sprinkle with remaining cheese. Broil 5-10 minutes or until cheese is melted. Yield: 12-15 servings.
Originally published as Southwestern Pizza in Country Woman September/October 2003, p29

Nutritional Facts

1 slice: 460 calories, 25g fat (14g saturated fat), 97mg cholesterol, 1041mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 22g protein.

  • 1-1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 3/4 cup each shredded cheddar and Monterey Jack cheese
  • TOPPING:
  • 1-1/2 pounds ground beef
  • 2/3 cup water
  • 2 envelopes taco seasoning, divided
  • 2 cups (16 ounces) sour cream
  • 1-3/4 cups (10 ounces) each shredded cheddar and Monterey Jack cheese, divided
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup salsa
  1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, cayenne, chili powder and salt. Combine the milk, oil and egg; stir into dry ingredients just until moistened. Stir in the cheeses. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-12 minutes or until a toothpick comes out clean.
  2. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and one envelope of taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside.
  3. In a small bowl, combine the sour cream and remaining taco seasoning; mix well. Spread over crust. Sprinkle with the beef mixture and half of the cheeses. Combine the corn, beans and salsa; spoon over cheese. Sprinkle with remaining cheese. Broil 5-10 minutes or until cheese is melted. Yield: 12-15 servings.
Originally published as Southwestern Pizza in Country Woman September/October 2003, p29

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MY REVIEW
Cabri User ID: 6946555 128742
Reviewed Oct. 30, 2012 Edited Nov. 19, 2015

"This has become a family favorite. It's really simple to make and the kids ask for it often. It's a great way to get them to eat some veggies. I do mix the corn, beans, and salsa with the meat mixture. I then layer that over the sour cream mixture and sprinkle with cheese. We love cheese but I do cut back on the amount and the family has never complained. A must try!"

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