Mexican Chili Pizza Recipes

CHILI PIZZA

Steps:

• Roll out pizza dough onto a pizza stone or an aluminum pan if you don't have a stone.
• Spread chili on top of dough as you would sauce in regular pizza.
• Top with Cheese.
• Place in 425 degree oven for 15-20 minutes or until crust browns and cheese it bubbly.
• Place all toppings in bowls on table, slice pizza and serve with toppings.
• Everyone adds what they like to the top and mmm. If you like you can also bake with the toppings already on the pizza but we like the fun of putting them on after.
• I hope you enjoy!

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.

EASY CHILI PIZZA

Steps:

• Preheat oven to 425°F. Brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, tomatoes and beans. Bring to boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
• Place pizza crust on baking sheet. Spoon chili evenly onto crust. Sprinkle evenly with cheese.
• Bake 12 to 15 minutes or until cheese is melted.
• For a spooky Halloween twist, top pizza with shredded Cheddar cheese in place of the mozzarella. Bake 10 minutes. Meanwhile, use a ghost-shaped cookie cutter to cut 6 slices of mozzarella cheese into ghosts. Remove pizza from oven and arrange ghosts on top of Cheddar cheese. Bake 3 to 5 minutes longer, or until crust is lightly browned and cheese is melty. Use crushed red pepper flakes or pieces of chopped black olive to resemble eyes on each mozzarella ghost.

STUFFED CRUST CHILI PIZZA

Steps:

• 1. Unroll pizza crust into a greased 13 x 9 baking dish. Line string cheese around edges of crust and fold crust over them.
• 2. Spread chili on top and sprinkle with shredded cheese. Bake for 15 to 17 minutes at 425 degrees.

MEXICAN CHILI PIZZA

Steps:

• Unroll crescent roll dough; press onto the bottom and up the sides of an ungreased 13-in. x 9-in. baking pan. Press seams and perforations to seal. Bake at 400° for 10 minutes. , In a large bowl, combine the chili, olives and onion. Spread over crust. Sprinkle with cheese and corn chips. , Bake 8-10 minutes longer or until bubbly. Garnish with avocado, lettuce, tomatoes and/or sour cream if desired.

MEXICAN CHICKEN FAJITA PIZZA

Steps:

• Unroll dough into a 15x10x1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat in 1/2 teaspoon oil for 4-6 minutes or until no longer pink; remove and keep warm., In the same pan, saute the onion, peppers, chili powder and cumin in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in salsa and chicken., Sprinkle half of the cheese over prepared crust; top with chicken mixture and remaining cheese. Bake for 8-10 minutes or until crust is golden brown and cheese is melted. Sprinkle with cilantro. Serve with sour cream and additional salsa if desired.

VEGETARIAN CHILI MADE WITH BLACK EYED PEAS AND A MEXICAN PIZZA

Steps:

• Finely chop the garlic, onion, mushrooms and capsicums.
• Fill a large pot with 2 L water. Score the tomatoes with a cross at the smooth end. Allow to come to a boil and drop the tomatoes. Once this comes to a simmer, turn off flame and cover for 2 minutes.
• Fish out the tomatoes and place them in tap/cold water, until cool enough to handle. Peel off skins and chop to a medium dice, seeds included.
• Heat the oil in a large wok. Saute the garlic for 30 seconds, before adding the onions, capsicums and mushrooms. On a medium flame, let these cook for 7-10 minutes with a pinch of salt added towards the end.
• Once the vegetables are nearly done, add the chopped blanched tomatoes, cooked black eyed peas, chopped chipotle / chillies and spice powders along with a tsp (or as per taste) of salt. Add 1/2-1 cup of water, cover with a lid and let it simmer for 15 minutes.
• Check for spiciness and salt, adjust the taste according to your preference and remove into a serving bowl. This chilli should be quite dried out if using as a pizza topping or else the base will get soggy. If serving with tortillas or rice, you can leave some amount of liquid in the chili.
• You can use black beans, kidney beans or any other beans instead of black eyed peas.
• For Pizza: Preheat oven to 200C. Spread the chilli over the base. Top with grated cheese and bake for 5-7 minutes, till cheese melts.

MINI MEXICAN CHILI BITES

Steps:

• Heat oven to 425 degrees F. Using 3-inch round cookie cutter, cut circles from tortillas. Press tortilla circles into cups of mini muffin pan.
• Spoon chili into each cup. Sprinkle with cheese and olives.
• Bake 10 to 12 minutes or until the tortilla cups are crisp and cheese is melted.
• Serve on bed of shredded lettuce with sour cream and green onions.

MEXICAN PIZZA

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Arrange the racks in the oven so they evenly divide the oven into thirds. You'll use both racks, rotating and moving the pizzas around as they cook.
• In a large skillet, cook the pork with onion and garlic in olive oil over medium heat until the meat is browned, stirring to break up with a fork. Drain if necessary. If you are using chorizo, cook the onions until they are tender and then add the chorizo, cooking for a few minutes until the fat is rendered and the meat is well browned.
• Add the taco sauce, tomato sauce, chili powder, cayenne pepper, and pepper to the onion mixture. Stir well, and simmer on low heat for 5 minutes to blend flavors.
• Stir in drained green chiles.
• Spray 2 cookie sheets with nonstick cooking spray and then spread the pizza crust dough onto the sheets.
• Bake them for 5 to 8 minutes or until they are just set.
• Spread the sauce evenly over both of the pizza crusts and top evenly with the shredded cheese.
• Bake at 400 F for 20 to 25 minutes until cheese is melted, bubbly, and begins to brown. Halfway through the cooking time, swap the cookie sheets so they each have time on the upper and lower baking racks. This will help ensure an even bake on both pizzas. Make sure that the crusts are browned on the bottom and the pizzas have cooked evenly.
• Slice, serve, and enjoy.