Chili Taco Pizza
Minutes Prep Time: 20
Minutes Total Time: 30
Servings: 8
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 30
Servings: 8
Difficulty: easy
1 can (15 oz each) Wolf® Brand Chili No Beans
1/2 cup Hunt's® Tomato Sauce-No Salt Added
1/2 teaspoon ground cumin
2 prebaked thin pizza crusts (12-inch)
2 cups shredded Cheddar cheese
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained well
1 cup shredded lettuce
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 290 mg | 28% |
Carbohydrate | 47 g | 16% |
Cholesterol | 39 mg | 13% |
Total Fat | 19 g | 30% |
Iron | 3 mg | 19% |
Calories | 451 kcal | 23% |
Sodium | 985 mg | 41% |
Protein | 20 g | 40% |
Saturated Fat | 9 g | 46% |
Sugars | 3 g | 0 |
Vitamin C | 2 mg | 4% |
Preheat oven to 450°F. Combine chili, tomato sauce and cumin in medium bowl. Spread evenly over pizza crusts.
Sprinkle each pizza with 1 cup cheese. Top each evenly with black beans and drained tomatoes.
Bake on baking sheets or on oven rack 8 to 10 minutes or until crust is light golden brown and cheese melts. Sprinkle lettuce evenly over each pizza. Cut each into 4 slices.
Sliced olives may be used to replace the black beans, if desired.
Chili Taco Pizza