Easy Mexican Pizza
Jamielyn Nye
Updated May 24, 2022
These Mexican pizzas are made with Old El Paso™ tortillas, black bean refried beans, salsa, cheese and lots of fresh ingredients.
Easy Mexican Pizza
- Prep Time 5 min
- Total 15 min
- Servings 5
- Ingredients 8
Ingredients
- 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)
- 1 (16-ounce) can black bean refried beans
- 1 teaspoon taco seasoning
- 1/2 teaspoon kosher salt
- 1 cup salsa, more if needed
- 2 cups shredded cheese
- 1 1/2 cup cooked meat (I used shredded rotisserie chicken)
- Optional toppings: tomatoes, sliced olives, diced avocado, sour cream, chopped cilantro
Instructions
-
Step1Pre-heat the oven to 400°F. Line a baking sheet with foil or use a pizza pan. Place the tortillas on the pan and warm them in the oven for 3 minutes.
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Step2While the tortillas are cooking, heat the beans in a small sauce pan over medium-low heat for 2 to 3 minutes. Stir in 3 Tablespoons of salsa, taco seasoning and salt. Add more salt and pepper to taste.
-
Step3Remove tortillas from the oven and spread the beans onto the top side of 5 tortillas. Sprinkle with cheese, add meat if desired and then top with another tortilla. Spread salsa on top of the tortilla and then add cheese. Bake for 5 to 7 minutes, or until the cheese is melted and bubbly.
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Step4Top with fresh ingredients such as tomatoes, sliced olives, diced avocado, sour cream, chopped cilantro and then cut into 4 slices.
Nutrition
510
Calories
24g
Total Fat
30g
Protein
42g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 510
- Calories from Fat
- 220
- Total Fat
- 24g
- 37%
- Saturated Fat
- 12g
- 58%
- Trans Fat
- 1/2g
- Cholesterol
- 80mg
- 27%
- Sodium
- 1890mg
- 79%
- Potassium
- 290mg
- 8%
- Total Carbohydrate
- 42g
- 14%
- Dietary Fiber
- 5g
- 23%
- Sugars
- 3g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 35%
- 35%
- Iron
- 20%
- 20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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