This mexican pizza recipe is our version of the taco pizza we used to order in from Mazzios.
It's so quick and easy to make you'll be surprised how tasty it really is.
We used Taco Bell taco sauce, canned re-fried beans and canned ro-tel to keep it super simple and budget friendly but by all means, substitute away. It only takes a few minutes to wash and chop a tomato, throw some sliced olives on top or maybe some fresh green onions.
Yield: 8 servings
299 calories, 13g fat, 35g carbohydrates, 14g protein
Keep your cold toppings separate and add them right before you eat to keep the fresh produce from wilting. This also keeps your crust getting soggy when you store any leftovers for later re-heating.
Re-heat this recipe in the oven on 400 degrees for about 15 minutes to keep your crust crisp and crunchy.
Crumble up some tortilla chips and sprinkle them on top of each piece for added crunch.
Add sliced or chopped jalapenos for to make your pizza a bit more spicy. You can also substitute jalapeno cheese or queso in place of the taco shreds for a similar effect.
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