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Easy Mexican pizzas


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  • 1 pkg 8 10-inch burrito- size flour tortillas, divided
  • 2 c 8oz sarge to Mexican blend shredded cheese divided
  • 1 tbsp vegetable oil
  • 1 pkg about 1 lb boneless, skinless chicken breasts cut into small pieces.
  • 1 pkg 1.25oz Ortega taco seasoning mix divided
  • 1 can 16oz Ortega refrained beans
  • Ortega thick and smooth taco sauce
  • Toppings: chopped tomato, sliced green onions and ripe olives



Step 1

Preheat oven to 375. Place 4 tortillas on greased baking sheets. Sprinkle each with 1/4 c of cheese. Place remaining tortillas on top of cheese.

Heat vegetable oil in large skillet over medium heat. Add chicken, cook for 4-5 minutes or until no longer pink. Add 2 tbsp seasoning mix and 1 tbsp water, mix well. Remove from heat.

Combine retried beans, remaining seasoning mix and 1 tbsp of water in small bowl

Spread about 1/3 c bean mixture on each tortilla. Layer with a drizzle of taco sauce, chicken mixture, remaining cheese and toppings.

Bake for to 8 minutes or until cheese melted.

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