Colorado Mexican Pizza

Colorado Mexican Pizza

17

"A large layered pizza with chicken and ground beef made with a crust of flour tortillas"

Ingredients

1 h 30 m {{adjustedServings}} servings 1376 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1376 kcal
  • 69%
  • Fat:
  • 73.5 g
  • 113%
  • Carbs:
  • 113.3g
  • 37%
  • Protein:
  • 65.6 g
  • 131%
  • Cholesterol:
  • 197 mg
  • 66%
  • Sodium:
  • 2751 mg
  • 110%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15 inch jellyroll pan.
  2. Cook the ground beef in a large heavy skillet over medium heat until evenly browned. Drain off excess grease, and add onion and 2 tomatoes. Continue cooking until onions are tender. Season with salt, pepper, chili powder, and cumin. Stir in refried beans, and cook until heated through.
  3. Lay 6 of the tortillas onto the prepared pan with the edges going well over the sides. Spread all of the bean mixture onto the tortillas. Spread half of the sour cream over the bean layer. Sprinkle with approximately 1/3 of the Colby cheese, and 1/3 of the Monterey Jack cheese. Scatter 1 tablespoon of the green chilies, 1/3 of the green pepper strips, and 1/3 of the red pepper strips followed by 1/3 of the remaining chopped tomato.
  4. Make a layer of only 4 tortillas over the toppings, and spread with remaining sour cream. Top with shredded chicken, then a second 1/3 of both cheeses, red and green bell peppers, chilies, and tomatoes. Arrange the final layer using remaining 4 tortillas as a base, cheeses, peppers, tomatoes, chilies, and ending with shredded cheese on the top. Fold the overhanging edges inward, and secure with toothpicks. Brush exposed tortilla surfaces with melted butter.
  5. Bake for 35 to 45 minutes in the preheated oven, or until heated through, and cheese is melted and bubbly. Remove toothpicks, and let stand for at least 5 minutes before slicing. Spoon picante sauce over according to individual tastes.

Footnotes

  • Note
  • This pizza may be assembled 24 hours in advance and refrigerated until ready to bake. It may also be frozen for 2 to 3 months. Thaw overnight in the refrigerator before baking. (It weighs 5 pounds when complete!)
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Reviews

17
  1. 24 Ratings

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This is a good straight-on dish. Being from Texas, I eat and cook a fair amount of Tex-Mex, Mexican and Southwestern food. This is a comfort food type dish and works extremely well at that. I ha...

Though this takes a little time to prepare, it is worth it. I did do a short by using packaged pre-coooked smoked chicken. I also cut the amount of refried beans by half...family preference, and...

This is really, really good. More like a Mexican Lasagna than a pizza, in my opinion. I did cut down on the red and green peppers as I felt it would be too much. Also, I only had a 15oz can of...