Healthy Mexican Pizza Recipes

TACO BELL MEXICAN PIZZA COPYCAT

Steps:

• Preheat an oven to 400ºF and place 8 tostadas on a large baking sheet (or two baking sheets). Set aside.
• Brown the ground beef in a large skillet over medium-high heat. Once cooked, add the taco seasoning, refried beans, and broth. Continue cooking until everything is evenly mixed and no excess liquid remains, about 3-4 minutes.
• Top the 8 tostadas with the beef mixture, about 4-5 ounces each. Place the remaining 8 tostadas on top of the beef, sealing the pizzas.
• Add 1 tablespoon of taco sauce on top of each pizza, spreading it to the edges to fully coat the top. Sprinkle 1/2 an ounce of shredded cheese on top of the sauce.
• Bake for 8-10 minutes or until the cheese is fully melted.
• Top with pico de gallo or diced tomatoes, slice into quarters, and serve!

MEXICAN PIZZA I

Steps:

• Heat the refried beans.
• In a large skillet, brown the ground beef. Stir in the seasoning packet.
• Preheat oven to 350 degrees F (175 degrees C).
• Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
• Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
• Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

HEALTHY MEXICAN PIZZA

Steps:

• Preheat oven to 350.
• Slice tomatoes, bell peppers, and pineapples/mangoes.
• Stack and bake tortillas at 350 for a few minutes or until crispy.
• Using a food processor, puree black beans and spread on the tortilla, place spinach leaves on top of the beans and add pineapple/mango, sliced vegetables, corn and salsa.
• Sprinkle cheese and oregano all over and put back in oven and bake for 10-12 minutes, or until cheese is melted and pizza heats up all over. Top with cool salsa and cottage cheese.

MEXICAN TORTILLA PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges.
• Heat the oil in a skillet over a medium heat. Add onions and saute until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more.
• Put the beans into a food processor. Add the onion mixture and the rest of the ingredients and puree until smooth.

LOADED MEXICAN PIZZA

Steps:

• In a small bowl, mash black beans. Stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeno and garlic. , Place crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, pepper sauce and cheeses. , Bake at 400° for 12-15 minutes or until cheese is melted.

HEALTHY MEXICAN TORTILLA PIZZA

Steps:

• Preheat oven to 400 degrees.
• Prepare 1/2 cup black bean dip: saute onions in the oil for about two minutes until they soften, stirring in the garlic and jalapeno and cooking for one minute more; put the beans in a food processor, add the onion mixture and the rest of the ingredients and puree until smooth.
• Place the tortillas on a baking sheet and spread 2 tablespoons of black bean dip on top of each; top with tomato and cabbage and bake for 10 minutes; remove the pizzas from the oven and sprinkle cilantro on each; cool slightly and cut into wedges.