Mexican Taco Pizza Recipes

MEXICAN TACO PIZZA

Steps:

• Preheat oven to 425F and line one or two sheet pans with parchment paper or a Silpat; set aside.*
• To a large skillet, add the onion, beef, olive oil if necessary, and cook over medium-high heat for about 5 to 6 minutes, or until beef is cooked through and onions are soft and translucent; crumble beef as it cooks and stir frequently to ensure even cooking.
• Add the taco seasoning and stir to combine. Take skillet off the heat and set aside.
• Place the frozen pizza crusts directly from the freezer on either one or two sheet pans, depending on the exact size of your crusts and pans.
• Add an equal amount of the refried beans to both crusts, leaving a bare 1-inch margin from the edges.
• Add an equal amount of the beef mixture to both crusts.
• Add 3/4 cup mozzarella cheese to each crust.
• Add 1 cup cheddar cheese to each crust.
• Bake for about 12 minutes, or until cheese is melted and crusts are as cooked through as desired.
• Add an equal amount of tomato and cilantro as desired to both crusts and serve immediately. Pizza is best fresh but will keep airtight in the fridge for up to 5 days.

MEXICAN TACO PIZZA

Steps:

• Slice half of the onion and chop the rest; set aside. Place crust on an ungreased 12-in. pizza pan. Spread beans over crust to within 1/2 in. of edges. Top with cheddar cheese and sliced onion., Bake at 450° for 10-12 minutes or until cheese is melted. Top with lettuce, cheese blend, chopped onion, tomato, olives and tortilla chips.

MEXICAN TACO PIZZA (VEGETARIAN)

Steps:

• 1. Bake pre-made pizza crusts in oven for 10 minutes. (I have recently found a thin whole wheat crust that I like---it does not have to be prebaked.)
• 2. Meanwhile, in a large saucepan, mix your refried beans with taco seasoning and water and simmer til water is evaporated. If you want to get more veggies in, brown up some diced onions and peppers before adding the beans. I also like to stir in some chopped mild chilies.
• 3. Remove crusts from oven and spread bean mixture on top of the two crusts. Top with mozzarella cheese.
• 4. Return to oven and bake til sizzling.
• 5. Top with diced tomatoes, shredded lettuce, black olives, green onions and a sprinkling of cheddar or jack cheese. Dress with sour cream, ranch dressing or salsa.

MEXICAN PIZZA I

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.

TACO BELL STYLE MEXICAN PIZZAS

Steps:

• Prepare taco meat per package directions.
• Warm refried beans.
• Prepare a small amount of oil in pan to 375°F (do not put so much that it will cover the flour tortillas).
• Cook flour tortilla's at 375°F for 30-45 seconds or until just golden brown.
• Drain on paper towels.
• Top on tortilla with a thin layer of refried beans.
• Then top beans with a layer of taco meat.
• Put another tortilla on top of the taco meat.
• Put red sauce on top of the tortilla.
• Put a few diced tomatoes and green chiles on top of red sauce.
• Top with the Mexican blend cheese.
• Finally top with a few chopped green onions.
• Put finished Mexican pizzas on cookie sheet and broil in oven until cheese is melted.
• Cut into fourths and serve.