Best Mexican Pizza Appetizers Recipes

TACO PIZZA APPETZIER

Steps:

• Preheat the oven to 375 degrees. Prepare a cookie sheet with a piece of parchment paper or a very light coating of non-stick spray.
• Open the crescent roll dough and unroll onto the prepared cookie sheet. Lightly press together the seams if any of them have separated. Cook in the oven for 10 minutes and set aside to cool.
• In a bowl, mix together the sour cream and cream cheese until most of the lumps have disappeared. Spread the mixture onto the cooled crust.
• Put the cookie sheet into the fridge while you prepare the meat.
• Brown the meat and prepare it by using the instructions on your taco-seasoning packet. Drain off any fat.
• Take the pizza crust out of the fridge and spread the taco meat across the top. You will have some meat leftover.
• Then add the cheese, lettuce, tomatoes and any other toppings you wish to use.
• Slice and serve! This taco pizza is best served immediately.

MEXICAN PIZZA APPETIZERS

Steps:

• Unroll crescent roll dough and place in an ungreased 15 x 10 x 1-inch baking pan. Flatten dough to fit the pan, sealing seams and perforations.
• Bake at 375 degree F for 8-10 minutes or until light golden brown; cool. In a small bowl, blend cream cheese and sour cream with a wire whisk; spread over crust. Chill 30 minutes.
• Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. Add water according to package directions and simmer for 5 minutes, stirring occasionally. Spread over cream cheese layer. Top with lettuce, olives, tomatoes and cheeses.
• Cut into serving size pieces. Serve immediately or refrigerate.

LINDA'S MEXICAN VEGGIE PIZZA

Steps:

• Preheat oven to 375.
• Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
• Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
• Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste.
• Spread the mixture over the cooled crust.
• Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
• Chill in the refrigerator approximately 1 hours.
• Cut into bite-size squares to serve.

MEXICAN PIZZA I

Steps:

• Heat the refried beans.
• In a large skillet, brown the ground beef. Stir in the seasoning packet.
• Preheat oven to 350 degrees F (175 degrees C).
• Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
• Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
• Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

EASY TACO PIZZA APPETIZER

Steps:

• To make the crust, spread crescent rolls in a 10x15 pan, sealing all seams.
• Bake until golden.
• Let Cool.
• Mix cream cheese, sour cream, and taco seasoning with a mixer until creamy.
• Top with tomato, olives, green onions and cheddar.
• Refrigerate to blend flavors.
• Cut into appetizer size pieces.