Lindas Mexican Pizza Recipes

LINDA'S MEXICAN PIZZA

I love making this pizza, which started out as an experiment, and quickly became a favorite in my house... If you like Mexican, you will LOVE this tasty pizza! This pizza is a little on the hot side, so adjust the jalapenos and juice accordingly. If you don't like real hot, use the Pepperocini peppers and juice instead of the Jalapenos. It gives it a nice zip, but no where near as hot as the jalapenos.

Provided by Lindas Busy Kitchen

Categories Spicy

Time 25m

Yield 8 slices

Number Of Ingredients 8

Linda's Mexican Pizza image

Steps:

Mix pizza sauce, and salsa together. Add Jalapeno juice, and mix well.
Pour on pizza shell, and spread out to edge of pizza shell.
Spread jalapenos all around, on top of sauce.
Spread black olives on top of pizza.
Spread onion on top of pizza.
Sprinkle cheese all over top of pizza, spreading to cover all.
Cook at 425 for 15-20 minutes.

Nutrition Facts : Calories 114, Fat 7.9, SaturatedFat 3.9, Cholesterol 22.2, Sodium 345.5, Carbohydrate 4.4, Fiber 1.1, Sugar 1.8, Protein 6.7

Ingredients

1 (12 inch) homemade prepared pizza crust or 1 (12 inch) store bought prepared pizza crust
1/4 cup pizza sauce, your favorite
1/4 cup chunky salsa, I use Pace
2 tablespoons jalapeno juice, from pickled jalapeno pepper jar or 2 tablespoons pepperocini juice, from pickled pepperocini pepper jar
1 -2 jalapenos (pickled, chopped or sliced) or 20 -25 pepperoncini peppers, slices (pickled)
1 (4 ounce) can sliced black olives, drained well
1 large slice onion, chopped fine
2 cups cheddar cheese or 2 cups mexican cheese

LINDA'S MEXICAN VEGGIE PIZZA

I always make these for pot lucks, or when I need an appetizer for a special occasion... They are a BIG HIT, and I always make them for the holidays to munch on before dinner! You can also omit the taco seasoning mix and salsa and use 1 pkg. Seven Seas Ranch Dip mixed in with the cream cheese instead, to make just a regular Veggie Pizza. It is also very good!

Provided by Lindas Busy Kitchen

Categories Vegetable

Time 56m

Yield 48 squares

Number Of Ingredients 10

Linda's Mexican Veggie Pizza image

Steps:

Preheat oven to 375.
Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste.
Spread the mixture over the cooled crust.
Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
Chill in the refrigerator approximately 1 hours.
Cut into bite-size squares to serve.

Ingredients

2 (8 ounce) packages refrigerated crescent dinner rolls
2 (8 ounce) packages cream cheese, softened
1 (1 1/4 ounce) packet taco seasoning mix
1 cup taco sauce (I use Ortega Thick And Smooth Med (hot)
2 carrots, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup fresh broccoli, heads finely chopped
1/2 small onion, finely chopped
1 cup black olives, finely chopped

CHI-CHI'S MEXICAN PIZZA

This is my clone version of Chi-Chi's original Mexican Pizza, before they changed the recipe and went out of business, lol.

Provided by steve in FL

Categories One Dish Meal

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 12

Chi-Chi's Mexican Pizza image

Steps:

Preheat oven to 400.
Fry the ground beef with the water, the cumin, oregano and salt, stirring until the water has evaporated; drain excess grease; cool.
Rub each tortilla on each side with a bit of vegetable oil.
Place tortillas on a baking sheet and bake for 4 minutes.
Remove from oven, and top with the seasoned beef, veggies, then the cheese.
Bake for 10 minutes, or until the cheese is melted.

Ingredients

8 ounces ground beef
1/2 cup water
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt
4 large flour tortillas
3 tablespoons vegetable oil (or use Pam spray)
2 tomatoes, diced
6 ounces black olives, chopped
3 -4 green onions, chopped
6 ounces green chilies, chopped, drained
2 cups cheddar cheese or 2 cups monterey jack cheese, shredded

LITTLE MEXICAN PIZZAS

"These little pizzas are perfect for lunch, snacks or parties," says Linda Eggers of Albany, California.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 1 dozen.

Number Of Ingredients 7

Little Mexican Pizzas image

Steps:

Spread cut sides of muffins with refried beans; top with salsa, olives, onions, chilies and cheese. Place on baking sheets; broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 129 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 368mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

Ingredients

1 package (13 ounces) whole wheat English muffins, split
3/4 cup fat-free refried beans
3/4 cup salsa
1/3 cup sliced ripe olives
2 green onions, chopped
2 tablespoons canned chopped green chilies
1-1/2 cups shredded part-skim mozzarella cheese

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Lindas Mexican Pizza Recipes

LINDA'S MEXICAN PIZZA

LINDA'S MEXICAN VEGGIE PIZZA

CHI-CHI'S MEXICAN PIZZA

This is my clone version of Chi-Chi's original Mexican Pizza, before they changed the recipe and went out of business, lol.

LITTLE MEXICAN PIZZAS

"These little pizzas are perfect for lunch, snacks or parties," says Linda Eggers of Albany, California.

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