Mexican Pizza

Mexican Pizza

USA WEEKEND Pam Anderson 0

"This spicy, Mexican-flavored pizza comes together in a snap with just a few ingredients!"

Ingredients 32 m {{adjustedServings}} servings 373 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 1027 mg
  • 41%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on a cookie sheet, then spread the bean mixture over crust. Bake until it's crisp and warm, about 10 minutes.
  2. Remove from oven; top with lettuce, green onions and dollop with the remaining salsa. Drizzle (or, if dressing has an easy-pour top, squirt) dressing over pizza. Top with chips and cheese, then return to oven and bake until the cheese melts, about 2 minutes longer. Cut into 6 slices and serve.
Tips & Tricks
How to Reheat Pizza

Discover the best method for reheating soggy leftover pizza.

Gluten Free Pizza Crust

Easier than most gluten-free recipes, and as tasty and crispy as any pizza crust.


  • * If you can't find the spicy variety of refried beans, then use the traditional kind and stir in 1 tsp. of chili powder.
  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 13

  1. 14 Ratings


Awesome with changes. I use either a premade crust or homemade and precook for a few minutes with a little cheese. I mix the entire can of beans with salsa - enough to make it easy to spread (we use HOT salsa so the pizza is hot). I spread the beans on the all ready hot crust and top the beans with LOTS of sharp cheddar cheese. I cook it in the oven until the cheese is melted and browned. That's it! I top slices with lettuce, onion, salsa, sour cream, black olives, etc. It's the best taco pizza ever.

Sarah Jo

I actually used two canisters of reduced fat crescent roll dough that I baked, then cooled. I spread the refried beans first which I did add a little homemade taco seasoning, then homemade salsa and just topped with shredded lettuce, chopped tomatoes and olives and the green onions, then the cheese. I then drizzled homemade ranch-mexican dressing over the top. I did not use the tortilla chips only because I don't keep them on hand. Really quick supper and quite enjoyed by my boys. This is great for a last minute dinner on a busy day.


Yum, Yum! That was a wonderful recipe! Easy to fix and easy to eat! Healthy, too! SueBee