STUFFED MEXICAN PIZZA RECIPE
This taco pizza is simple to make, beautiful to look at, and a delicious meal!
Provided by Andi Gleeson
Categories Main
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and spray with cooking spray. (Seriously, or else your pizzas might stick.)
- Heat a skillet over medium high heat and spray it with cooking spray. Add ground meat and spices, and brown and crumble until cooked through. Drain meat if needed/desired.
- Spread 1/4 cup refried beans evenly over four tortillas, and place them on the prepared baking sheet. Evenly spread meat over beans (you will probably have some leftover). Sprinkle 1/4 cup cheese over the meat, and drizzle with about two tablespoons of red salsa.
- Place another tortilla on top, and spread 2 tablespoons of green salsa evenly over that one. Sprinkle 1/4 cup cheese over the salsa, and arrange avocado, olives, tomatoes, and green onions over the cheese. Sprinkle 1/4 cup cheese over the top of each pizza.
- Bake in preheated oven for 8-12 minutes, until cheese is melted and bubbly. Carefully remove each pizza with a large spatula and serve.
LOADED MEXICAN PIZZA
My husband is a picky eater, but this healthy Mexican pizza has lots of flavor, and he actually looks forward to it. Leftovers are no problem, because this meal tastes better the next day. -Mary Barker, Knoxville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 slices.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 297 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 566mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
INDIVIDUAL CRISPY "LOADED" PIZZA
Provided by Rocco DiSpirito
Categories Mushroom Appetizer Low Fat Kid-Friendly Dinner Lunch Mozzarella Poultry Sausage Healthy Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- 1. Stir the water and molasses together in a large bowl until the molasses is dissolved. Sprinkle the yeast over the water, and let stand in a warm place until foamy, about 10 minutes.
- 2. Stir the salt into the yeast mixture; then stir in the 1 3/4 cups flour until the dough starts to come together. Scrape this rough dough out onto a work surface that has been sprinkled lightly with flour. Knead the dough until it becomes smooth and pulls back when you stretch it, about 5 minutes. If necessary, add just enough flour as you knead to keep the dough from sticking to your hands and the work surface. Make a neat round out of the dough and place it in a large bowl that has been sprayed with the olive oil spray. Cover the bowl loosely with a clean kitchen towel. Let the dough sit in a warm place until it has doubled in size, about 1 hour.
- 3. Turn the dough out onto a lightly floured surface. Divide it into 6 equal wedges. Form each wedge into a tight ball by rolling it in the palm of your hand until the edges have rounded. Spray a baking sheet with olive oil spray. Arrange the dough balls a few inches apart on the prepared baking sheet. Cover them with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
- 4. With a rack in the center position, preheat the oven to 500°F or its highest setting. (Remove any other racks or position them below the center rack. This will make it easier to slide the pizzas onto the stone and remove them once they're cooked.) Place a pizza stone on the rack and let it heat for 20 minutes.
- Dust a wooden pizza peel with the cornmeal. If you don't have a pizza peel, dust a cookie sheet (Flat-no rims) with cornmeal. Lightly flour the work surface and roll one ball of the dough out with a rolling pin until it will not stretch any further. Drape the circle of dough over both of your fists so the edges of the dough barely overhand your knuckles and gently pull the edges outward while rotating the crust. Keep stretching and rotating the dough gently until the dough is about 9 inches in diameter. Don't worry about a few small tears, they can be repaired once the dough is on the peel. Place the dough on the prepared peel. Prick the dough in about 8 places with a fork. Pinch together any little tears.
- SLide the dough onto the hot pizza stone in the oven, and bake until the dough is puffed and the underside is lightly browned, 2 to 3 minutes. Remove the dough and flip it bottom (browned) side up on your work surface. Repeat with the remaining balls of dough. When you've had some practice, you should be able to roll out and stretchi n one piece of dough while another is baking on the stone.
- Spread about 2 tablespoons of the marinara sauce onto each crust, leaving a 1/2 inch border. Scatter the basil over the sauce. Scatter the mushrooms, cooked sausage, and peperoncini evenly over the sauce. Mix the cheeses together in a bowl, and sprinkle 1/4 cup of the mixture over each pizza. One at a time, slide the pizzas back onto the pizza stone. Bake until the cheese is golden brown and bubbling and the crust is brown and crispy, 3 to 4 minutes. If your pizza stone is large enough, you may be able to bake the topped pizzas two at a time.
- Cut the pizzas into wedges, if desired, and serve.
MEXICAN PIZZA I
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
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
LOADED PIZZA
Make and share this Loaded Pizza recipe from Food.com.
Provided by weekend cooker
Categories Cheese
Time 40m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 20
Steps:
- In a non-stick skillet, saute mushrooms, peppers, and onions in oil until almost tender.
- Add garlic, saute 1 minute longer, remove and set aside.
- In the same skillet, cook beef, and sausage over medium heat until no longer pinkfor 8-10 minutes or until crust is golden, drain.
- Coat a 14 inch pizza pan with cooking spray, and sprinkle with cornmeal.
- On a lightly dloured surface, roll dough into a 15-inch circle, and transfer to a prepared pan.
- Build up edges slightly, and prick dough thoroughly with a fork.
- Bake at 400 degrees for 8-10 minutes, or until lightly browned.
- In a large bowl, combine the tomato sauce, parsley, Italian seasoning, garlic powder, and pepper, spread over crust.
- Top with vegetables, meat mixture, pepperoni, and olives.
- Sprinkle with cheeses.
- Bake for 8-10 minutes or until crust is golden brown, and cheese is melted.
LOADED MEXICAN PIZZA
Here is a lower-calorie version of one of my favorite pizzas, contributed to Taste of Home by Mary Barker.
Provided by Pinay0618
Categories Mexican
Time 35m
Yield 6 slices
Number Of Ingredients 14
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 the crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, hot pepper sauce and cheeses.
- Bake at 400° for 12-15 minutes or until cheese is melted.
More about "loaded mexican pizza recipes"
LOADED MEXICAN PIZZA – A COUPLE COOKS
From acouplecooks.com
Reviews 3Total Time 1 hrCategory Main Dish
- Make the quick pickled onions and jalapeños: Thinly slice the red onion and jalapeño pepper. Combine in a jar with the remaining ingredients. Allow to sit at room temperature for 30 to 45 minutes; it also can be made a few days in advance and stored refrigerated.
- Prepare the dough using the Master Pizza Dough Recipe (follow this video instruction for more). Follow the preparation instructions in the dough recipe if prepared in advance.
LOADED MEXICAN PIZZA (VEGAN) | HOMEMADE MEXICAN PIZZA RECIPE, …
From pinterest.com
BEEFY, CHEESY, FULLY-LOADED MEXICAN TORTILLA PIZZA
From bitchinfrommelanieskitchen.com
LOADED MEXICAN PIZZA RECIPE - MASTERCOOK
From mastercook.com
PIZZA RECIPES: LOADED MEXICAN PIZZA RECIPE FROM TASTE OF HOME
From recipes-pizzas.blogspot.com
LOADED MEXICAN PIZZA RECIPE - THE WEARY CHEF | MEXICAN FOOD …
From pinterest.fr
LOADED NACHO PIZZA - THE FOOD IN MY BEARD
From thefoodinmybeard.com
LOADED MEXICAN FRIES PIZZA - CAPPELLO'S
From cappellos.com
HEALTHY BAKED LOADED MEXICAN PIZZA RECIPE - MOMTASTIC
From momtastic.com
LOADED MEXICAN PIZZA RECIPE | HEATHER NICHOLDS
From heathernicholds.com
LOADED MEXICAN STYLE PIZZA - COOKING WITH CHEF BRYAN
From cookingwithchefbryan.com
PIZZA CASSEROLE RECIPE WITH PEPPERONI AND GROUND BEEF
From thespruceeats.com
LOADED TORTILLA BREAKFAST PIZZAS RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
LOADED MEXICAN PIZZA RECIPE: HOW TO MAKE IT | TASTE OF …
LOADED PIZZA RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
LOADED MEXICAN PIZZA RECIPE
From crecipe.com
LOADED MEXICAN PIZZA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LOADED BEEF TACO PIZZA RECIPE WITH ALL THE TOPPINGS
From thursdaynightpizza.com
LOADED MEXICAN STYLE PIZZA - COOKING WITH CHEF BRYAN
From cookingwithchefbryan.com
MEXICAN PIZZA RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
LOADED MEXICAN PIZZA | THE BEST HEALTHY RECIPES
From easyhealthyrecipez.blogspot.com
TACO PIZZA RECIPE - EASY AND DELICIOUS MEXICAN PIZZA RECIPE
From eatingonadime.com
LOADED MEXICAN PIZZA RECIPE - THE WEARY CHEF | MEXICAN FOOD …
From pinterest.com
LOADED MEXICAN PIZZA RECIPE - TASTEFULLY SIMPLE
From tso.tastefullysimple.com
LOADED MEXICAN PIZZA RECIPE | RECIPE | RECIPES, MEXICAN PIZZA …
From pinterest.co.uk
LOADED MEXICAN PIZZA RECIPE: HOW TO MAKE IT
LOADED MEXICAN PIZZA | RECIPE | MEXICAN PIZZA RECIPE, MEXICAN …
From pinterest.de
MEXICAN PIZZA RECIPE WITH REFRIED BEANS | VEGAN, GLUTEN-FREE
From elavegan.com
EASY MEXICAN PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
LOADED MEXICAN PIZZA - MY RECIPE MAGIC
From myrecipemagic.com
LOADED MEXICAN PIZZA — PUNCHFORK
From punchfork.com
LOADED MEXICAN PIZZA - BIGOVEN.COM
From bigoven.com
LOADED MEXICAN PIZZA (VEGAN) – NEUREZEPT
From vegetarian.neurezept.com
LOADED MEXICAN PIZZA RECIPE - THE WEARY CHEF | RECIPE | MEXICAN …
From pinterest.ca
LOADED MEXICAN PIZZA (VEGAN) – NEUREZEPT
From pasta.neurezept.com
LOADED MEXICAN PIZZA RECIPE - THE WEARY CHEF | RECIPE | MEXICAN …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #main-dish #mexican #easy #pizza #3-steps-or-less
You'll also love