Sunday, October 14, 2012

Mexican Pizza

This was a great change from the traditional pizza.  Both my husband and I love spicy and pretty much all Mexican foods. This pizza was the perfect combo of both and I love how filling it was. If you are a fan of Mexican foods you will have to make this. Let me tell you, it did not disappoint!

Mexican Pizza
Slightly Adapted from Emily Bites
WW Points Plus=5 per slice
206 calories, 28 g carbs, 5 g fat, 11 g protein, 5 g fiber

3 oz seasoned and cooked lean ground beef (I used 95/5 and used Old El Paso reduced sodium taco seasonings)
Boboli 12” Whole Wheat Thin Pizza Crust
1/2 cup chunky salsa (I used hot)
2 tbsp taco sauce (I used medium)
1/3 cup canned black beans, drained and rinsed
3/4 cup reduced fat 2% shredded sharp cheddar cheese
4 medium black olives, sliced
2 tbsp Chopped Green Chilies

Preheat oven to 450 degrees

In a large skillet, brown the ground beef over medium-high heat, add taco seasoning and stir to thoroughly combine. Set aside.
In a small bowl, combine the salsa and taco sauce and stir together. Spread the mixture evenly across the surface of the pizza crust, leaving at least a ½ inch edge around the outside. Sprinkle the black beans across the top of the salsa layer and then follow with the reserved taco meat. Sprinkle the cheese evenly across the top and then follow with the sliced olives and chopped chilies.
Place pizza onto the oven rack and bake for 8-10 minutes. Remove from oven, slice, and Enjoy!

Yields 6 slices


  1. Looks great and I love Whole Wheat Boboli. So good!

  2. I LOVE Mexican food so I know I will love this pizza! Pinned for future reference! Thanks for sharing on Marvelous Mondays!

  3. What a fun mix of italian and mexican!

    Thanks for sharing at Mealtime Monday!


  4. Thank you for sharing at the Tuesday Talent Show. I love mexican food in all its forms and flavors. I can see this becoming a staple and easy dinner in the rotation.

  5. My hubby will love this! Thanks for sharing at The Gathering Spot.


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