Tex Mex Pizza Recipes

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TEX-MEX STUFFED-CRUST PIZZA



Tex-Mex Stuffed-Crust Pizza image

Taco salad meets pizza in this quick-enough-for-a-weeknight dish. The surprise is in the crust -- a layer of gooey Cheddar cheese in every bite.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

1 pound prepared pizza dough, at room temperature
8 ounces sliced plus 1 cup grated medium Cheddar
2 tablespoons extra-virgin olive oil, plus more for brushing
12 ounces ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt
1 tablespoon tomato paste
1 cup refried beans, warmed
1/2 cup drained pico de gallo
3 cups finely shredded iceberg lettuce
1 small avocado, diced
1/4 cup sour cream
1/4 cup sliced black olives

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Steps:

  • Preheat the oven to 425 F with a pizza stone on the bottom rack.
  • Divide the pizza dough in half. Line a pizza peel or turned-over baking sheet with parchment paper. Roll one half of the dough into a 12-inch round on the parchment. Layer the sliced Cheddar over the crust, leaving a 1-inch border all around. Brush the border with olive oil. Roll the remaining piece of dough on another sheet of parchment into a 12-inch round and place it on top of the first crust. Lightly roll over the dough with the rolling pin to seal the rounds together, then fold the edges up and pinch them in place to form a crust border. Transfer the dough on the parchment to the pizza stone and bake until just cooked through, 10 to 12 minutes.
  • Meanwhile, heat the oil in a medium skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and stir the spices into the beef. Clear a spot in the pan and add the tomato paste. Let toast for 1 minute, then stir into the beef. Add 1/2 cup water and simmer rapidly, stirring until the water has almost reduced away, about 2 minutes. Keep hot.
  • Spread the beans on the crust, leaving a border. Spoon the meat over the top, then the pico de gallo. Mound the lettuce on the pizza and top with the grated Cheddar, avocado, sour cream and olives. Slice and serve immediately.

TEX-MEX PIZZA



Tex-Mex Pizza image

Loaded with toppings that include black beans and corn, this knife-and-fork pizza is packed with southwestern flavor and served with avocado and sour cream on the side. Get ready to make mouths water. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 slices.

Number Of Ingredients 13

1/2 pound lean ground beef (90% lean)
2/3 cup chopped red onion
2 garlic cloves, minced
1 cup salsa
1 can (4 ounces) chopped green chilies, drained
1 prebaked 12-inch pizza crust
1-1/2 cups shredded cheddar cheese
1 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium ripe avocado, peeled and cubed
2 teaspoons lemon juice
1/2 cup sour cream

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Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in salsa and chilies., Place crust on an ungreased pizza pan. Top with the beef mixture, cheese, beans, corn and olives., Bake at 425° for 15-20 minutes or until edges are lightly browned and cheese is melted. Toss avocado with lemon juice. Serve pizza with avocado and sour cream.

Nutrition Facts : Calories 375 calories, Fat 17g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 721mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 4g fiber), Protein 18g protein.

TEX MEX PIZZA



Tex Mex Pizza image

This is quite tasty and very different from the normal pizza. It's also healthy -- the nutritional info says that a piece has 250 calories, 7 g fat, 31 g carbs, and 17 g protein.

Provided by wife2abadge

Categories     One Dish Meal

Time 48m

Yield 2 pizzas, 12 serving(s)

Number Of Ingredients 13

1 tablespoon cornmeal
1 loaf frozen bread dough, thawed
1/2 lb ground sirloin
1 medium onion, chopped
1 yellow sweet pepper, chopped
1 garlic clove, minced
1 (16 ounce) can fat-free refried beans
1 cup salsa
1 (4 ounce) can chopped green chilies
2 teaspoons chili powder
2 cups reduced-fat Mexican cheese blend, shredded
2 medium tomatoes, chopped
2 cups lettuce, shredded

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Steps:

  • Coat two 12-inch pizza pans with nonstick cooking spray and sprinkle with cornmeal.
  • Divide the bread dough in half and roll each portion into a 12-inch circle.
  • Transfer to prepared pans and build up edges slightly.
  • Prick dough thoroughly with a fork.
  • Bake at 425 degrees for 12 minutes or until slightly browned.
  • Meanwhile, in a skillet, cook the beef, onion, yellow pepper, and garlic over medium heat until the meat is no longer pink; drain.
  • Stir in refried beans, salsa, chilies, and chili powder; heat through.
  • Spread over the crusts; sprinkle with cheese.
  • Bake 6-7 minutes longer or until cheese is melted.
  • Top with tomatoes and lettuce; serve immediately.

Nutrition Facts : Calories 67.3, Fat 3.1, SaturatedFat 1.2, Cholesterol 12.7, Sodium 148.1, Carbohydrate 5.9, Fiber 1.3, Sugar 2.2, Protein 4.8

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