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


Credit: Scott Little

Recipe Summary test

20 mins


Ingredient Checklist


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.

  • 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; fat 41g; cholesterol 75mg; saturated fat 15g; carbohydrates 31g; mono fat 16g; poly fat 4g; insoluble fiber 6g; sugars 2g; protein 24g; vitamin a 97.2IU; vitamin c 13mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 4.5mg; vitamin b6 0.4mg; folate 32.3mcg; vitamin b12 1.2mcg; sodium 1242mg; potassium 513mg; calcium 201.9mg; iron 2mg.