Recipe by Lorelei Rusco
"A large layered pizza with chicken and ground beef made with a crust of flour tortillas"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (30 ounce) can
14 (12 inch)
1 1/4 pounds
shredded Colby cheese
1 1/2 pounds
shredded Monterey Jack cheese
red bell peppers, seeded and thinly sliced
green bell peppers, seeded and thinly sliced
1 (7 ounce) can
diced green chilies, drained
1 1/2 cups
shredded cooked chicken meat
1 (16 ounce) jar
This is a good straight-on dish. Being from Texas, I eat and cook a fair amount of Tex-Mex, Mexican and Southwestern food. This is a comfort food type dish and works extremely well at that. I happened to have some cooked pintos and made my own refried beans. I also had some leftover smoked chicken that I used. I cut back on the bell peppers a bit in deference to my 12 year-old's taste. It was great! I am sure it would have been as good had I stuck to the recipe completely. I will be doing variations of this recipe in the future. It's a fun one to play with not to mention eat!
Sorry - I did not really care for this. It was not yucky, but just not great.
Though this takes a little time to prepare, it is worth it. I did do a short by using packaged pre-coooked smoked chicken. I also cut the amount of refried beans by half...family preference, and used more ground beef. This is a hearty dish, that can feed quite a crowd. Be sure to let sit about 10 minutes, then it slices into nice size serving squares. You can have so much fun changing this recipe around each time you make it!
This is really, really good. More like a Mexican Lasagna than a pizza, in my opinion. I did cut down on the red and green peppers as I felt it would be too much. Also, I only had a 15oz can of refried beans, but this turned out to be great as I'm afraid it would've been to soggy with the called for amount of 30oz. I also added sliced black olives because we like them. The only other change I would make is serving it with guacamole along with the picante sauce.
A keeper, but be warned; this makes a lot! If you're feeding four or less, I'd halve it.
Thanks for a terrific recipe!
This was OUTRAGEOUS!! Not at all your typical pizza. The flavors were suberb. Prep time was longer than the 45 min. indicated but worth every minute. I will do again!
My husband is not a fan of mexican food, however, he loved this! This recipe is very easy to improvise when you don't have all the ingredients. Thank you!
This thing is huge!!! I used black beans and only green pepper but it was so yummy. We topped it with tons of guacomole and even the three year old wanted more. Next time I'll cut it in half and freeze the second portion.
This pizza was very good!!!! I also cut back on the peppers for personal taste. I added a little bit of breakfast sausage and used dried red peppers for more heat. Well worth the time and effort.
* Percent Daily Values are based on a 2,000 calorie diet.
Colorado Mexican Pizza
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 661
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Taco night meets pizza night with this Mexican-style deep-dish pizza.
See how to make authentic brick-oven cheese pizza from scratch.
This no-cook pizza sauce tastes just like the best takeout.