CORN TORTILLA PIZZAS

Corn Tortilla Pizzas image

These tasty individual pizzas have the zippy flavor of tacos. When I created this recipe and served these pizzas to my husband and day-care kids, they made them disappear. The recipe produces a big batch of the meat mixture, but leftovers can be frozen for up to 3 months. -Karen Housley-Raatz, Walworth, Wisconsin

Provided by Taste of Home

Time 30m

Yield 32 pizzas.

Number Of Ingredients 17

Ingredients

1-1/4 pounds ground beef
1 small onion, chopped
1/2 cup chopped green pepper
3 cans (6 ounces each) tomato paste
1-1/4 cups water
1 cup salsa
2 cups fresh or frozen corn
1-1/2 cups chopped fresh tomatoes
3/4 cup chopped ripe olives
1 envelope taco seasoning
3 teaspoons garlic powder
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/4 teaspoon pepper
32 corn or flour tortillas (6 inches)
8 cups (2 pounds) shredded part-skim mozzarella cheese

Steps:

In a skillet over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. In a bowl, combine tomato paste and water until blended; add salsa. Stir into meat mixture. Stir in the corn, tomatoes, olives and seasonings. , Place tortillas on ungreased baking sheets. Spread each with 1/4 cup meat mixture to within 1/2 in. of edge and sprinkle with 1/4 cup of cheese. , Bake at 375° for 5-7 minutes or until the cheese is melted.

Nutrition Facts : Calories 369 calories, Fat 14g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 727mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein.