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Quick Mexican Pizza


Mexican Pizza

Mexican Pizza

Linda Larsen
When I was working at Green Giant in the 1980s, I tasted a pizza recipe similar to this one in their test kitchens. This is a quicker version of the recipe I developed that was just like that one.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8-10 servings


  • 16 oz. can refried beans
  • 18 oz. jar taco sauce
  • 8 oz. can tomato sauce
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. pepper
  • 4 oz. can green chilies, drained
  • 2 cups frozen soy protein crumbles, thawed
  • 2 large Boboli pizza crusts
  • 4 cups shredded Cojack cheese


Preheat oven to 400 degrees F. In large bowl, combine refried beans, taco sauce, tomato sauce, chili powder, cumin, onion powder, garlic powder, pepper, and soy protein crumbles.

Spread sauce evenly over both pizza crusts. Top with shredded cheese. Bake at 400 degrees for 20-25 minutes until cheese is melted, bubbly, and begins to brown, reversing pans and racks once during cooking time.

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