Colorado Mexican Pizza Recipe - Allrecipes.com
Colorado Mexican Pizza Recipe
  • READY IN hrs

Colorado Mexican Pizza

Recipe by  

"A large layered pizza with chicken and ground beef made with a crust of flour tortillas"

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Ingredients Edit and Save

Original recipe makes 10 generous portions Change Servings
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  • PREP

    45 mins
  • COOK

    45 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15 inch jellyroll pan.
  2. Cook the ground beef in a large heavy skillet over medium heat until evenly browned. Drain off excess grease, and add onion and 2 tomatoes. Continue cooking until onions are tender. Season with salt, pepper, chili powder, and cumin. Stir in refried beans, and cook until heated through.
  3. Lay 6 of the tortillas onto the prepared pan with the edges going well over the sides. Spread all of the bean mixture onto the tortillas. Spread half of the sour cream over the bean layer. Sprinkle with approximately 1/3 of the Colby cheese, and 1/3 of the Monterey Jack cheese. Scatter 1 tablespoon of the green chilies, 1/3 of the green pepper strips, and 1/3 of the red pepper strips followed by 1/3 of the remaining chopped tomato.
  4. Make a layer of only 4 tortillas over the toppings, and spread with remaining sour cream. Top with shredded chicken, then a second 1/3 of both cheeses, red and green bell peppers, chilies, and tomatoes. Arrange the final layer using remaining 4 tortillas as a base, cheeses, peppers, tomatoes, chilies, and ending with shredded cheese on the top. Fold the overhanging edges inward, and secure with toothpicks. Brush exposed tortilla surfaces with melted butter.
  5. Bake for 35 to 45 minutes in the preheated oven, or until heated through, and cheese is melted and bubbly. Remove toothpicks, and let stand for at least 5 minutes before slicing. Spoon picante sauce over according to individual tastes.
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Footnotes

  • This pizza may be assembled 24 hours in advance and refrigerated until ready to bake. It may also be frozen for 2 to 3 months. Thaw overnight in the refrigerator before baking. (It weighs 5 pounds when complete!)
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2003

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!

 
Most Helpful Critical Review
Nov 14, 2004

Sorry - I did not really care for this. It was not yucky, but just not great.

 
Feb 23, 2005

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!

 
Aug 30, 2007

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!

 
Jan 13, 2007

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!

 
Jul 07, 2008

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!

 
Apr 18, 2008

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.

 
Dec 31, 2003

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.

 

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Nutrition

  • Calories
  • 1376 kcal
  • 69%
  • Carbohydrates
  • 113.3 g
  • 37%
  • Cholesterol
  • 197 mg
  • 66%
  • Fat
  • 73.5 g
  • 113%
  • Fiber
  • 12.1 g
  • 48%
  • Protein
  • 65.6 g
  • 131%
  • Sodium
  • 2751 mg
  • 110%

* Percent Daily Values are based on a 2,000 calorie diet.

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