Tejaschipotlepizza Recipes

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MEXICAN TORTILLA PIZZA



Mexican Tortilla Pizza image

Provided by Ellie Krieger

Categories     appetizer

Time 20m

Yield 2 as a main course or 8 as an appetizer

Number Of Ingredients 15

4 corn tortillas, or whole-wheat tortillas (6-inches in diameter)
1/2 cup Black Bean Dip, recipe follows
1 large tomato, seeded and diced
1 cup shredded green cabbage
1/4 cup chopped fresh cilantro leaves
2 teaspoons olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 tablespoon minced jalapeno pepper
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons lime juice
1/4 teaspoon ground cumin
2 tablespoons coarsely chopped fresh cilantro leaves
1 tablespoon water
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges.
  • Heat the oil in a skillet over a medium heat. Add onions and saute until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more.
  • Put the beans into a food processor. Add the onion mixture and the rest of the ingredients and puree until smooth.

Nutrition Facts : Calories 262 calorie, Fat 4.6 grams, SaturatedFat 0.4 grams, Sodium 157 milligrams, Carbohydrate 48 grams, Fiber 3 grams, Protein 7 grams

EASY TORTILLA PIZZA



Easy Tortilla Pizza image

This is an extremely easy/fast way to prepare a delicious pizza that is light enough to be a snack, serves well as an appetizer, or is so good that is can be devoured alone! I make this often when entertaining guests and it always goes fast. You can make any sort of topping variations. The one below is the classic way I usually prepare it. I cook this also with my family. Each person gets their own tortilla to, as my kids say, decorate.

Provided by LPMUSTANG

Categories     Main Dish Recipes     Pizza Recipes     Chicken

Time 23m

Yield 1

Number Of Ingredients 10

1 (8 inch) soft flour tortilla
1 teaspoon olive oil
1 pinch garlic powder
salt and ground black pepper to taste
3 tablespoons tomato sauce
1 cooked chicken breast, sliced
½ green bell pepper, chopped
2 green onions, finely chopped
⅓ cup shredded mozzarella cheese
1 pinch dried oregano

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place tortilla on a baking sheet. Brush with olive oil; sprinkle garlic powder, salt, and pepper on top.
  • Bake in the preheated oven until golden, 3 to 5 minutes. Remove tortilla from the oven and spread tomato sauce on top. Arrange chicken breast, green bell pepper, and green onions over tomato sauce; cover with mozzarella cheese.
  • Bake in the preheated oven until cheese is melted, about 5 minutes. Sprinkle oregano over cheese. Slice pizza into wedges using a pizza cutter.

Nutrition Facts : Calories 833.1 calories, Carbohydrate 37.1 g, Cholesterol 201.2 mg, Fat 43.1 g, Fiber 4.6 g, Protein 71.4 g, SaturatedFat 13.4 g, Sodium 1024.3 mg, Sugar 4.7 g

D'S TACO PIZZA



D's Taco Pizza image

We love to order taco pizza from the local pizza parlor but it got too expensive. So I came up with this variation of it that my family loves! It can be suited to match anyone's tastes and the ready-made crust makes it a snap on busy days.

Provided by Daisy K

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 8

Number Of Ingredients 18

½ pound ground beef
½ cup chopped onion
1 clove garlic
½ (1 ounce) packet taco seasoning mix
⅓ cup water
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup salsa
2 tablespoons chopped fresh cilantro
1 cup refried beans
1 12-inch prepared pizza crust
1 ½ cups Mexican-style shredded four-cheese blend
2 cups shredded lettuce
2 tomatoes, chopped
1 (2.25 ounce) can sliced black olives, drained
¼ cup chopped green onion
½ cup Mexican-style shredded four-cheese blend
1 cup sour cream, or as desired
1 cup salsa, or as desired

Steps:

  • Cook and stir the ground beef, onion, and garlic together in a large skillet over medium-high heat until the beef is completely browned; drain fat from the skillet.
  • Stir the taco seasoning mix and water into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, for 5 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the prepared pizza curst on a baking sheet.
  • Blend the diced tomatoes with garlic and onion, salsa, and cilantro in a blender until smooth.
  • Spread the refried beans in an even layer on the prepared pizza crust, leaving a border of about 1/2-inch uncovered around the outside.
  • Spread about 1 cup of the diced tomato mixture over the refried beans in an even layer; reserve the remaining sauce.
  • Scatter the ground beef mixture over the layer of sauce.
  • Cover the beef with 1 1/2 cups Mexican-style shredded cheese blend.
  • Bake in the preheated oven until the cheese is bubbly and the edges of the crust are golden brown, 15 to 20 minutes; set aside to cool 5 minutes.
  • Top the pizza with shredded lettuce, chopped tomatoes, black olives, green onions, and 1/2 cup Mexican-style shredded cheese blend. Serve with the reserved sauce, sour cream, and 1 cup salsa.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 36.2 g, Cholesterol 57.8 mg, Fat 21.5 g, Fiber 4.7 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 1393.6 mg, Sugar 8.5 g

EASY TACO PIZZA



Easy Taco Pizza image

Convenient prebaked crust makes this tasty taco pizza as easy as can be. It's a great recipe, especially if you have teenagers. I keep the ingredients on hand so that we can whip up this filling meal anytime. -Mary Cass, Baltimore, Maryland

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 pizzas (8 slices each).

Number Of Ingredients 9

1 pound ground beef
1 envelope taco seasoning
1 cup water
2 prebaked 12-inch pizza crusts
1 can (16 ounces) refried beans
3/4 cup salsa
2 cups coarsely crushed tortilla chips
2 cups shredded cheddar cheese
Optional: shredded lettuce and chopped tomatoes

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes; set aside. , Place crusts on ungreased pizza pans or baking sheets. Combine beans and salsa; spread over crusts. Top with beef mixture, chips and cheese. , Bake until heated through and cheese is melted, 13-16 minutes. If desired, sprinkle with lettuce and tomatoes.

Nutrition Facts : Calories 304 calories, Fat 12g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 720mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 3g fiber), Protein 15g protein.

TEJAS CHIPOTLE PIZZA



Tejas Chipotle Pizza image

This quick and easy recipe was my winning entry in RSC #5. This dish is colorful and a southwest spin on pizza. It is very spicy with the chipotles and the jalapeño cheese. I served it with a green salad and simple dessert. Update: Since several reviewers were having trouble with the crust, I tried this again & agree that two cans of crescent rolls would be an improvement in order to not stretch the dough so thin. I have also made this on a pizza crust & into quesadillas and liked those options too. I hope you enjoy my spicy creation!

Provided by Susie D

Categories     Cheese

Time 32m

Yield 8 wedges

Number Of Ingredients 17

1 lb ground turkey
1 tablespoon olive oil
1 garlic clove, minced
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1/2 cup zucchini, diced fine
1/2 cup onion, diced fine
1/2 cup bell pepper, diced fine
1/4 cup red bell pepper, diced fine
1/2 teaspoon black pepper
1 teaspoon fresh sage, minced
1 teaspoon honey
salt
1 chipotle chile in adobo, diced, plus
1 1/2 teaspoons adobo sauce
8 ounces jalapeno jack cheese, grated, divided
1 (10 count) can refrigerated crescent dinner rolls

Steps:

  • In skillet brown ground turkey, drain well.
  • Add olive oil, garlic, peas, corn, zucchini, onion, bell pepper,& red pepper: Sauté until vegetables are tender.
  • Remove from heat, stir in chipotle pepper, sage, adobe sauce, salt, honey, and 4 oz of the grated cheese.
  • Preheat oven to 350°F.
  • Spray pizza pan with cooking spray.
  • Open crescent rolls to form rectangle, lightly press slits together: With rolling pin, roll into free form circle, you do not have to be exact, (You may need 1-2 T flour).
  • Place dough into pizza pan and lightly mash into the right shape trying to keep dough even.
  • Spoon meat and vegetable topping onto dough.
  • Top with 4 oz grated cheese.
  • Bake for 12-15 minutes or until crust is browned and cheese is melted.
  • Let stand 5 minutes before serving.
  • Cut into 8 wedges.

Nutrition Facts : Calories 376.2, Fat 17.7, SaturatedFat 7.5, Cholesterol 86.3, Sodium 397.3, Carbohydrate 31.2, Fiber 3.1, Sugar 4.2, Protein 23.7

GREEK PIZZA WITH TZATZIKI DRIZZLE



Greek Pizza with Tzatziki Drizzle image

Provided by The Bewitchin Kitchen

Number Of Ingredients 10

1 Pizza Crust
1/8 cup greek vinaigrette
1 cup shredded chicken
1/2 cup cooked spinach
1/8 red onion
1/4 cup sliced black olives
1/2 small red bell pepper
1 cup pizza mozzarella
1/2 cup feta
Hidden Valley Greek Tzatziki to taste

Steps:

  • Pre heat the oven to 350F.
  • Spread 1/8 of the greek vinaigrette over the pizza crust and top with everything but the greek tzatziki.
  • Bake for 25 minutes or until cheese starts to bubble.
  • Take it out of the oven, let it cool for a few minutes and drizzle the Hidden Valley Greek Tzatziki overtop.

MEXICAN CHORIZO PIZZA (TLAYUDA)



Mexican Chorizo Pizza (Tlayuda) image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h

Yield 10 to 12 appetizer servings

Number Of Ingredients 11

4 tablespoons vegetable oil
5 ounces raw pork chorizo
One 16-ounce canned refried black beans
2 cups instant corn masa
1/4 teaspoon salt
1 tablespoons vegetable oil
1/2 cup Oaxaca cheese
Iceberg lettuce, shredded
Kosher salt and freshly ground black pepper
Crumbled queso fresco
Mexican crema

Steps:

  • For the chorizo and bean topping: In a large heavy saute pan, heat 2 tablespoons oil on medium-high heat. Add the chorizo and cook until crisp, about 6 minutes. Remove from the heat and reserve. In a large heavy saute pan, heat the remaining 2 tablespoons oil on medium-high heat. Add the beans and cook until warm, about 5 minutes. Remove from the heat and reserve.
  • For the tortillas: Combine the corn masa, 1 1/4 cups water and salt in a large mixing bowl. Mix thoroughly by hand to form a soft dough, about 2 minutes. If the dough feels dry, add more water (one tablespoon at a time). Preheat a 12-inch cast-iron skillet. Place a piece of parchment paper on a flat surface. Put half of the dough onto the parchment paper and place another piece of parchment paper on top. Using a rolling pin, roll out the dough until it is 1/4-inch thick and 10 inches in diameter. Drizzle the oil into the hot skillet and place the rolled out masa dough into the skillet to cook for about 2 minutes. Turn over to cook on the other side.
  • To assemble the pizza: Spread 1/2 cup of the warm refried beans onto the cooked side of dough. Add 1/4 cup Oaxaca cheese and 1/2 cup cooked chorizo. Continue to cook for until the cheese is melted, another 2 to 3 minutes. Remove the pizza from the pan onto a round serving platter. Top with the iceberg lettuce. Season with salt and pepper. Then sprinkle with crumbled queso fresco and a drizzle of Mexican crema. Cut into 4-inch squares and serve immediately. Repeat with the remaining half of dough and toppings.

Z TEJAS CHILE FUDGE PIE



Z Tejas Chile Fudge Pie image

Make and share this Z Tejas Chile Fudge Pie recipe from Food.com.

Provided by Molly53

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

2 teaspoons pureed ancho chilies (*)
1/2 lb butter
1/2 cup chopped walnuts
1/2 cup chopped pecans
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup flour
1 cup semi-sweet chocolate chips
1 9 in. unbaked pastry shell

Steps:

  • *Forancho puree: Ancho chiles are dried poblanos, dark brown peppers found in the produce section of the supermarket.
  • Remove the seeds and stem from one ancho chile pepper, place in a small saucepan with water to cover.
  • Bring to a boil and simmer until ancho is tender.
  • Purée in a food processor.
  • Preheat oven to 325°F.
  • Melt the butter and let cool to warm.
  • Toast the chopped nuts until lightly brown.
  • Beat eggs well and then add sugars and flour.
  • Beat until smooth.
  • Add warm butter to the batter and mix well (it is important for butter to be warm so chocolate chips will melt some).
  • Add chile puree.
  • Stir in nuts and chocolate chips.
  • Pour filling into pastry shell and bake for 45 to 60 minutes until done.

Nutrition Facts : Calories 611.8, Fat 44.6, SaturatedFat 20.6, Cholesterol 113.9, Sodium 256.7, Carbohydrate 53.1, Fiber 2.8, Sugar 37.8, Protein 6

TACO SALAD PIZZA



Taco Salad Pizza image

When you can't decide between pizza and tacos, make both! Save time by starting with a pre-made frozen CAULIPOWER® crust.

Provided by My Hot Southern Mess

Categories     Main Dish Recipes     Pizza Recipes     Beef

Time 35m

Yield 4

Number Of Ingredients 15

1 CAULIPOWER® Three Cheese Pizza
cooking spray
½ pound ground beef
½ cup black beans, rinsed and drained
⅓ cup water
¼ cup salsa
2 tablespoons taco seasoning
¼ cup shredded pepper Jack cheese
¼ cup sour cream
1 tablespoon Mexican-style hot sauce
1 cup shredded lettuce
1 Roma tomato, diced
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro
¼ cup tortilla strips

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Spray a skillet with cooking spray. Cook ground beef on medium-high heat until browned, 5 to 7 minutes. Drain off grease. Add black beans, water, salsa, and taco seasoning and cook for about 2 minutes more.
  • Unwrap pizza and place on a baking sheet. Spread meat and bean mixture evenly over the crust. Add pepper Jack cheese.
  • Bake in the preheated oven for 10 to 12 minutes.
  • While pizza is baking, combine sour cream and hot sauce in a small bowl. Transfer to a small zip-top bag and place in the refrigerator.
  • Allow pizza to cool for about 5 minutes, then top with lettuce, tomato, jalapeno, cilantro, and tortilla strips.
  • Snip off a corner of the zip-top bag and drizzle the sour cream and hot sauce mixture over the pizza.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 30.8 g, Cholesterol 77.8 mg, Fat 23.4 g, Fiber 4.4 g, Protein 22.2 g, SaturatedFat 10.1 g, Sodium 1058 mg, Sugar 3.1 g

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