Pizza Mexicana

Last night was pizza night!  I was at school pretty late with parent-teacher conferences and needed something quick and easy to fix for dinner.  Pizza, semi-homemade, was definitely the answer!

We fix different types of pizza quite a bit and have only shared one of our delicious creations, until now!  This Mexican Pizza is one of our favorites and better yet, from start to finish it only takes about 25 minutes.

This version is meatless, but chicken, pulled pork or ground beef could be added to the bean mixture for added protein any time!  Served with taco sauce and reduced fat sour cream this meal is hearty, filling and oh-so-simple.  Enjoy!








Mexican Pizza

Print this recipe!

• 1/2 C diced onion
• 1 can diced tomatoes, drained or 1 1/2 C prepared salsa
• 1/3 C frozen or canned corn, drained
• 1 can refried beans (I used non-fat)
• 1/2 pkg. taco seasoning
• 3/4 C reduced fat cheddar cheese, shredded
• 1 whole wheat pizza crust

*any desired veggies can be used in the mixture - these were just the ones I had on hand.

**chicken, pulled pork or ground beef can also be added for a meaty mexican pizza.

Preheat oven to 450 degrees.

In a medium pan, saute onions with a tablespoon of olive oil over medium heat.  Add about 1 T of taco seasoning and combine. 

Once the onions are softened, about 5 minutes, add the drained tomatoes (I used diced tomatoes with Garlic and Olive Oil in them for added flavor, but any will do) and corn and the rest of the taco seasoning (to taste).  Cook on medium low for about 5 minutes.






Next, assemble the pizza, see instructions below:





Bake for 10 minutes directly on the oven rack.





Let cool for a few minutes.  Serve with taco sauce and reduced fat sour cream if desired.





Leftover bean mixture?  No problem!

If you are a bean lover like me, just save it in a separate container and take for lunch the next day.  You can eat this by itself, which I often do, or serve over a salad, with baked scoops or in a soft taco for more variation.