The Ultimate Mexican Pizza Recipes

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THE ULTIMATE MEXICAN PIZZA



The Ultimate Mexican Pizza image

See for yourself what makes this easy gluten-free pizza crust amazing and perfect for a Mexican Pizza! Load it with your favorite toppings for a delicious easy weeknight meal.

Provided by Anjali Lalani

Categories     Appetizers     Main Dish

Time 50m

Number Of Ingredients 16

Gluten-free Brown Rice Tortilla (, Food for Life brand)
15 oz. prepared beans (, from can or made from scratch)
1 cup frozen spinach
1/2 cup frozen corn kernels
1 medium white onion (, halved and thinly sliced)
1 red bell pepper (, sliced lengthwise and halved)
1 green bell pepper (, thinly sliced lengthwise and halved)
olive oil
salt
pepper
vine-ripe tomatoes (, finely chopped chopped)
green onions (, finely chopped)
cilantro (, finely chopped)
Sweet Jalapeno Lemon Cream Sauce
fresh jalapenos (, finely chopped (optional))
hot sauce (, my favorite is Cholula)

Steps:

  • Preheat oven to 450 degrees.
  • Add the sliced white onions, red bell peppers, and green bell peppers into a mixing bowl and toss with a little olive oil, salt, and freshly ground black pepper.
  • Line a baking tray with parchment paper or foil. Spread the onions and peppers on the lined baking tray and roast for 15 minutes, mix, and roast for an additional 15 minutes or until the vegetables are tender and starting to blacken. Once done, remove from oven and set aside. In the meantime continue to the next steps.
  • In a microwavable glass bowl, add the refried beans, frozen spinach, frozen corn, and ~3 tbsp water. Microwave for 1-2 minutes until the vegetables completely defrost. Mix and set aside.
  • Heat a non-stick pan on medium heat (not higher than medium heat).
  • Place one gluten-free brown rice tortilla on the heated pan. Slowly let the tortilla crispy up on one side. Be patient. You will notice the tortilla start to become brown. Flip and crisp on the other side. The tortilla is done when it is crispy on both sides and not flimsy when you pick it up (i.e. similar to a crisp shell).
  • Place the crispy tortilla on serving plate or cutting board. Spread a thin layer of the beans/spinach/corn mixture. Top with a layer of roasted peppers and onions, followed by green onions, tomatoes, fresh jalapenos (if using), and cilantro.
  • Add hot sauce and generously drizzle on the Sweet Jalapeno Lemon Cream Sauce .
  • Cut in fourths with a pizza cutter and enjoy!!

Nutrition Facts : Calories 218 kcal, Carbohydrate 35 g, Protein 9 g, Fat 4 g, Sodium 525 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving

MEXICAN PIZZA



Mexican Pizza image

This spicy, Mexican-flavored pizza comes together in a snap with just a few ingredients!

Provided by USA WEEKEND Pam Anderson

Categories     Main Dish Recipes     Pizza Recipes

Time 32m

Yield 6

Number Of Ingredients 8

½ (16 ounce) can spicy fat-free refried beans*
1 cup salsa, divided
1 (12 inch) pre-baked Italian pizza crust
2 cups shredded hearts of romaine lettuce
3 medium green onions, thinly sliced
¼ cup ranch dressing
¼ cup crumbled tortilla chips
1 cup shredded pepper Jack or Monterey Jack cheese

Steps:

  • Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on a cookie sheet, then spread the bean mixture over crust. Bake until it's crisp and warm, about 10 minutes.
  • Remove from oven; top with lettuce, green onions and dollop with the remaining salsa. Drizzle (or, if dressing has an easy-pour top, squirt) dressing over pizza. Top with chips and cheese, then return to oven and bake until the cheese melts, about 2 minutes longer. Cut into 6 slices and serve.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 44 g, Cholesterol 26.1 mg, Fat 15.3 g, Fiber 4.5 g, Protein 17 g, SaturatedFat 5.8 g, Sodium 1026.7 mg, Sugar 3.8 g

MEXICAN PIZZA I



Mexican Pizza I image

Mexican Pizzas are delicious corn tortillas topped with beans, beef and all the delicious taco toppings you can imagine! They can be cut into wedges and served as an appetizer or left whole and served as a main dish.

Provided by suesue

Categories     Appetizers and Snacks     Beans and Peas

Time 50m

Yield 4

Number Of Ingredients 12

1 (16 ounce) can refried beans
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 tablespoon vegetable oil
4 (6 inch) corn tortillas
8 ounces shredded Cheddar cheese
8 tablespoons sour cream
2 roma (plum) tomatoes, chopped
2 green onion, chopped
1 (4 ounce) can diced green chiles, drained
½ avocado, diced
1 tablespoon black olives, sliced

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.

Nutrition Facts : Calories 770.2 calories, Carbohydrate 42.3 g, Cholesterol 149.7 mg, Fat 48.1 g, Fiber 10.4 g, Protein 42.1 g, SaturatedFat 22.7 g, Sodium 1542.4 mg, Sugar 3.5 g

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