Fiesta Pizza Recipes

FIESTA CORN TORTILLA PIZZAS

Steps:

• Heat refried beans in a microwave-safe bowl in the microwave on high until warmed through, about 2 minutes, stirring after 1 minute.
• Spray both sides of each corn tortilla with cooking spray and arrange them on a wire rack.
• Heat a non-stick skillet over medium-high heat. Pan-fry one side of each tortilla until lightly browned, about 3 minutes. Return tortillas to wire rack, browned sides up.
• Spread a thin layer of refried beans onto the tortillas, stopping about 1/2 inch from the edge.
• Sprinkle Mexican cheese blend over refried beans.
• Carefully transfer a tortilla pizza back to the skillet, bean side up.
• Lightly fry until cheese begins to melt, about 1 minute more; return tortilla pizza to wire rack. Repeat with remaining pizzas.
• Scatter tomatoes, green onions, cilantro, and olives over melted cheese.
• Slice pizzas to serve.

FIESTA CHICKEN PIZZA

Steps:

• Preheat oven. ( See pizza crust package directions)
• Heat vegetable oil in large skillet over medium heat. Add chicken; cook for 4 to 5 minutes or until no longer pink.
• Add seasoning mix and water; mix well.
• Spread salsa over crust.
• Top with chicken mixture, cheese and vegetable toppings.
• Bake according to pizza crust package directions or until crust is crisp and cheese is melted.
• Drizzle with taco sauce and top with sour cream before serving.

FIESTA PIZZA

Steps:

• Sprinkle cornmeal onto a lightly greased 12-inch pizza pan; press pizza crust into pan.
• Bake at 450 degrees for 10-12 minutes or until lightly browned.
• Stir together beans and next 4 ingredients; mash with a fork or potato masher; stir in chiles; spread mixture over crust Combine salsa and pizza sauce; spread over bean mixture.
• Sprinkle with onion, bell pepper, cheese, and if desired, olives.
• Bake at 450 degrees for 12 to 15 minutes or until cheese melts.
• Sprinkle with tomato if desired.

EASY FIESTA PIZZA RECIPE

Steps:

• Preheat oven to 375F.
• On a greased baking sheet, unroll and spread out2 tubes of crescent rolls. Pinch seams together.
• Bake for 6-8 minutes at 375F until golden brown. Remove from oven and let cool.
• Meanwhile, place ground beef in a frying pan and cooked until browned and no pink is showing. Add taco seasoning and mix well.
• Mix together cream cheese, sour cream and garlic salt until thoroughly blended. Confirm that the crescent roll crust has completely cooled before spreading the cream cheese sauce mixture. If it has not cooled, allow it to do so before adding the sauce or the sauce will melt and the crust will become soggy.
• Begin assembling the pizza. Spread the cream cheeses auce mixture over the crust. Then, sprinkle with the warm ground beef. Add shredded lettuce, chopped tomatoes and shredded cheese. And as always, enjoy!

MEXICAN PIZZA

Steps:

• Set up the grill for direct cooking over medium heat. Oil the grate when ready to start cooking.
• In a small bowl, stir to combine the sour cream and salsa; set aside.
• Brown the ground beef in a skillet. Set aside to cool.
• Lay out 2 wraps or tortillas. Divide the cheese and sprinkle over wraps. Top with remaining wraps; set aside. In a microwave-safe bowl, cook beans on high setting for 4 to 6 minutes in the microwave, or until done. Place the cheese-filled wraps on the hot oiled grill and cook for 2 minutes; turn over. Divide the black beans and spread on top of the wrap. Top with the reserved cooked beef and diced onions. Close the grill and cook for 2 more minutes.
• Remove the pizzas from grill and top with lettuce, tomatoes, and drizzle with the sour cream salsa mixture. Serve hot, garnished with nacho rings.
• INDOOR: Preheat oven to 400 degrees F. Complete above steps through microwaving the beans. In a skillet large enough to fit the wraps, heat 2 tablespoons of vegetable oil over medium heat. When the oil is hot, carefully fry both sides of wraps for 1 to 2 minutes, or until golden brown, turning with a large spatula. Transfer wraps to a baking sheet. Spread each wrap with the heated black beans and top with reserved ground beef and diced onions. Place in oven and bake for 5 minutes. Remove from oven and garnish as directed.

CHEESY FIESTA PIZZA BREAD

Steps:

• Heat oven to 350ºF.
• Place bread halves, cut sides up, on baking sheet. Spread 1 bread half with mayo, then pasta sauce; top with 1 cup mozzarella and wieners.
• Crumble chorizo into microwaveable dish. Microwave on HIGH 5 min., stirring after 2 min. Drain on paper towels. Combine chorizo and barbecue sauce. Spread cream cheese onto remaining bread half; cover with chorizo mixture, corn and remaining mozzarella.
• Bake 13 min. or until toppings are heated through and cheeses are melted. Sprinkle chorizo-topped bread half with cilantro. Cut each bread half into 6 slices.

MEXICAN FIESTADA FOR SCHOOL LUNCH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Sprinkle taco seasoning on ground beef. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Divide pizza dough in half and flatten each half into a thin crust over a nonstick baking sheet.
• Bake in the preheated oven for 3 minutes. Remove but leave oven on.
• Mix pizza sauce, cumin, and salt together in a bowl. Spread 1/2 of the mixture over each pizza crust. Sprinkle beef and Cheddar cheese evenly on top.
• Bake until crusts are crunchy and cheese is melted, 10 to 12 minutes.

FIESTA APPETIZER

Steps:

• Combine beans and taco seasoning. Spread mixture on a round 12-in. serving platter. Mash avocados with lemon juice. Spread over beans. Spread sour cream over avocado. Sprinkle olives, chilies, tomatoes, onions and cheese over sour cream. Serve with tortilla chips.