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Mexican Pepperoni Pizzas

Try this new twist on pizza; tortillas are a perfect way to make a quick pizza that kids and adults alike will love!

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  • prep time 15 min
  • total time 25 min
  • ingredients 7
  • servings 5
 

Ingredients

Cooking spray
1
package (8.2 oz) Old El Paso® flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
1
can (16 oz) Old El Paso® refried black beans
1/2
cup Old El Paso® Thick 'n Chunky salsa
1
chipotle chile in adobo sauce, finely chopped, and 1 teaspoon adobo sauce (from 7-oz can), if desired
40
slices turkey pepperoni or pepperoni (from 6- or 7-oz package )
1 1/2
cups finely shredded Mexican cheese blend (6 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Spray 2 cookie sheets with cooking spray. Spray both sides of tortillas; place on cookie sheets. Bake about 3 minutes or until bottoms are slightly crisp; turn tortillas, and rotate pans. Bake 2 to 3 minutes longer or until bottoms are slightly crisp (tortillas will continue to crisp upon cooling). Remove tortillas to cooling rack; let cool. Reduce oven temperature to 350°F.
  • 2 Meanwhile, in medium bowl, mix refried beans, salsa, chipotle chile and sauce.
  • 3 Spread refried bean mixture (about 3 tablespoons) on each cooled tortilla to within 1/2 inch of edge. Top with pepperoni slices (3 per tortilla) and cheese.
  • 4 Bake uncovered 6 to 7 minutes or until heated through and cheese is melted. Cut into wedges.
  • 1 Heat oven to 425°F. Spray 2 cookie sheets with cooking spray. Spray both sides of tortillas; place on cookie sheets. Bake about 3 minutes or until bottoms are slightly crisp; turn tortillas, and rotate pans. Bake 2 to 3 minutes longer or until bottoms are slightly crisp (tortillas will continue to crisp upon cooling). Remove tortillas to cooling rack; let cool. Reduce oven temperature to 350°F.
  • 2 Meanwhile, in medium bowl, mix refried beans, salsa, chipotle chile and sauce.
  • 3 Spread refried bean mixture (about 3 tablespoons) on each cooled tortilla to within 1/2 inch of edge. Top with pepperoni slices (3 per tortilla) and cheese.
  • 4 Bake uncovered 6 to 7 minutes or until heated through and cheese is melted. Cut into wedges.

EXPERT TIPS

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Expert Tips

For extra flavor and texture, sprinkle 3/4 cup well drained fire roasted diced tomatoes with the pepperoni and 1/3 cup sliced green onions over the cheese.

Double the fun! Stack 2 pizzas on top of one another before baking the second time, and bake 8 to 9 minutes, for really unique pizzas!

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
1g
1%
),
Cholesterol
35mg
35%;
Sodium
1000mg
1000%;
Total Carbohydrate
21g
21%
(Dietary Fiber
2g
2%
  Sugars
0g
0%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
15%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.