For a flavor-packed Mexican-inspired pizza, try this recipe! If you’ve ever had Taco Bell’s Mexican Pizza, you know how addicting they can be… and how scary they can be for your waistline. We invented our own Mexican pizzas for all that great taste but WAY less calories and fat. Even the kids will be on board with this pizza-tastic recipe!
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons whole-wheat white flour
- 2 tablespoons chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- 1 (6-ounce) can tomato paste
- 2 cups Pacific® Organic Low Sodium Chicken Broth
- 1 pound lean ground beef
- 1 small onion, diced
- 1½ teaspoon cumin
- 1½ teaspoon garlic powder
- 1½ teaspoon chili powder
- black pepper, to taste
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can reduced sodium black beans, drained + rinsed
- 5 La Tortilla Factory® Low Carb, High Fiber Whole Wheat Tortillas, Original Size
- 5 tablespoons Sargento® Reduced Fat Sharp Cheddar Shredded Cheese
- 1 Roma tomato, diced
- 10 Early California® Large Black Ripe Olives, sliced
- 5 tablespoons shredded Iceberg lettuce
- 1 small jalapeño, sliced
For the sauce:
For the pizza:
Instructions
- Preheat the oven to 350° F and make the sauce: Heat the oil in a small saucepan over medium heat. Add the flour and stir for 1 minute. Add the spices and tomato paste and stir for an additional minute.
- Whisk in the chicken broth and continue whisking until the sauce is smooth with no lumps.
- Allow to cook, stirring frequently for 8 minutes.
- Take the saucepan off the heat and set 10 tablespoons aside. Store remaining sauce in a glass container with a tight-fitting lid, like a mason jar.
- Place the tortillas on 2 baking sheets and lightly spray them with nonstick cooking spray, and bake for 4-6 minutes to get slightly crispy.
- Heat a large skillet over medium-high heat. Cook the onions and beef together, breaking the beef up as it cooks and it it no longer pink, about 8-10 minutes.
- Stir the 10 tablespoons of set-aside sauce into the ground beef mixture.
- Add 1 teaspoon each of cumin, garlic powder and chili powder, black pepper to taste, and green chiles and stir together.
- In a medium microwave-safe mixing bowl, microwave the beans for 45 seconds to 1 minute. Use a fork to mash the beans together with the remaining ¼ teaspoon salt and ½ teaspoon cumin.
- Evenly spread the bean mash onto the slightly crisp tortillas (about 3 tablespoons on each tortilla). Then evenly spread the beef mixture (about ¼ cup on each tortilla) on top of that.
- Top each pizza 1 tablespoon of cheese.
- Bake for 8-10 minutes, or until the cheese is melted and the tortilla has finished crisping.
- Garnish each pizza evenly with the tomatoes, olives, and shredded lettuce
Nutrition Information
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