MEXICAN DIP PIZZA WITH CORNBREAD CRUST

Mexican Dip Pizza with Cornbread Crust image

This recipe combines our love of pizza and Mexican food. I basically adapted a layered dip recipe and re-created it in pizza form. It has become a favorite for any busy day...and it's meatless, too.-Gail Eltgroth, Austin, Texas

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 6

Previous Next

Ingredients

1 tube (11-1/2 ounces) refrigerated corn bread twists
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
2 cups shredded Colby-Monterey Jack cheese or Mexican cheese blend
1 can (2-1/4 ounces) sliced ripe olives, drained
Chopped tomatoes, salsa and sliced green onions, optional

Steps:

Unroll the bread twists and press onto a greased 12-in. pizza pan. Bake at 375° for 11-13 minutes or until lightly browned. Combine refried beans and chilies; spread over crust to within 1/2 in. of edge. Top with cheese and olives., Bake 5-8 minutes longer or until cheese is melted. Cut into wedges. Serve with tomatoes, salsa and green onions if desired.

Nutrition Facts : Calories 406 calories, Fat 21g fat (11g saturated fat), Cholesterol 39mg cholesterol, Sodium 1058mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 5g fiber), Protein 16g protein.