• 6 Ratings

Bring a zesty flair to chunky salsa with corn and beans and Mexican shredded cheese on this mini chorizo pizza that can be ready to serve in less than 30 minutes.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. In a large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in a colander. In a small saucepan heat salsa over medium heat until heated through.

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Instructions Checklist
  • Lightly coat a large baking sheet with cooking spray. Arrange tortillas, two at time, on baking sheet; top each with one-fourth of the cheese. Broil 3 to 4 inches from heat for 2 to 3 minutes until cheese is melted. Top each pizza with one-fourth of the warm salsa, cooked chorizo, avocado, green onions, and cilantro. Pass lime wedges.

Nutrition Facts

588 calories; 41 g total fat; 15 g saturated fat; 4 g polyunsaturated fat; 16 g monounsaturated fat; 75 mg cholesterol; 1242 mg sodium. 513 mg potassium; 31 g carbohydrates; 6 g fiber; 2 g sugar; 24 g protein; 97 IU vitamin a; 13 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 1 mcg vitamin b12; 202 mg calcium; 2 mg iron;

Reviews

6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0