A large layered pizza with chicken and ground beef made with a crust of flour tortillas

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15 inch jellyroll pan.

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  • Cook the ground beef in a large heavy skillet over medium heat until evenly browned. Drain off excess grease, and add onion and 2 tomatoes. Continue cooking until onions are tender. Season with salt, pepper, chili powder, and cumin. Stir in refried beans, and cook until heated through.

  • Lay 6 of the tortillas onto the prepared pan with the edges going well over the sides. Spread all of the bean mixture onto the tortillas. Spread half of the sour cream over the bean layer. Sprinkle with approximately 1/3 of the Colby cheese, and 1/3 of the Monterey Jack cheese. Scatter 1 tablespoon of the green chilies, 1/3 of the green pepper strips, and 1/3 of the red pepper strips followed by 1/3 of the remaining chopped tomato.

  • Make a layer of only 4 tortillas over the toppings, and spread with remaining sour cream. Top with shredded chicken, then a second 1/3 of both cheeses, red and green bell peppers, chilies, and tomatoes. Arrange the final layer using remaining 4 tortillas as a base, cheeses, peppers, tomatoes, chilies, and ending with shredded cheese on the top. Fold the overhanging edges inward, and secure with toothpicks. Brush exposed tortilla surfaces with melted butter.

  • Bake for 35 to 45 minutes in the preheated oven, or until heated through, and cheese is melted and bubbly. Remove toothpicks, and let stand for at least 5 minutes before slicing. Spoon picante sauce over according to individual tastes.

Note

This pizza may be assembled 24 hours in advance and refrigerated until ready to bake. It may also be frozen for 2 to 3 months. Thaw overnight in the refrigerator before baking. (It weighs 5 pounds when complete!)

Nutrition Facts

1376 calories; 73.5 g total fat; 197 mg cholesterol; 2751 mg sodium. 113.3 g carbohydrates; 65.6 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/31/2003
This is a good straight-on dish. Being from Texas I eat and cook a fair amount of Tex-Mex Mexican and Southwestern food. This is a comfort food type dish and works extremely well at that. I happened to have some cooked pintos and made my own refried beans. I also had some leftover smoked chicken that I used. I cut back on the bell peppers a bit in deference to my 12 year-old's taste. It was great! I am sure it would have been as good had I stuck to the recipe completely. I will be doing variations of this recipe in the future. It's a fun one to play with not to mention eat! Read More
(18)

Most helpful critical review

Rating: 2 stars
11/15/2004
Sorry - I did not really care for this. It was not yucky but just not great. Read More
(6)
25 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/31/2003
This is a good straight-on dish. Being from Texas I eat and cook a fair amount of Tex-Mex Mexican and Southwestern food. This is a comfort food type dish and works extremely well at that. I happened to have some cooked pintos and made my own refried beans. I also had some leftover smoked chicken that I used. I cut back on the bell peppers a bit in deference to my 12 year-old's taste. It was great! I am sure it would have been as good had I stuck to the recipe completely. I will be doing variations of this recipe in the future. It's a fun one to play with not to mention eat! Read More
(18)
Rating: 5 stars
12/31/2003
This is a good straight-on dish. Being from Texas I eat and cook a fair amount of Tex-Mex Mexican and Southwestern food. This is a comfort food type dish and works extremely well at that. I happened to have some cooked pintos and made my own refried beans. I also had some leftover smoked chicken that I used. I cut back on the bell peppers a bit in deference to my 12 year-old's taste. It was great! I am sure it would have been as good had I stuck to the recipe completely. I will be doing variations of this recipe in the future. It's a fun one to play with not to mention eat! Read More
(18)
Rating: 5 stars
02/23/2005
Though this takes a little time to prepare it is worth it. I did do a short by using packaged pre-coooked smoked chicken. I also cut the amount of refried beans by half...family preference and used more ground beef. This is a hearty dish that can feed quite a crowd. Be sure to let sit about 10 minutes then it slices into nice size serving squares. You can have so much fun changing this recipe around each time you make it! Read More
(14)
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Rating: 5 stars
08/30/2007
This is really really good. More like a Mexican Lasagna than a pizza in my opinion. I did cut down on the red and green peppers as I felt it would be too much. Also I only had a 15oz can of refried beans but this turned out to be great as I'm afraid it would've been to soggy with the called for amount of 30oz. I also added sliced black olives because we like them. The only other change I would make is serving it with guacamole along with the picante sauce. A keeper but be warned; this makes a lot! If you're feeding four or less I'd halve it. Thanks for a terrific recipe! Read More
(13)
Rating: 5 stars
01/13/2007
This was OUTRAGEOUS!! Not at all your typical pizza. The flavors were suberb. Prep time was longer than the 45 min. indicated but worth every minute. I will do again! Read More
(6)
Rating: 2 stars
11/14/2004
Sorry - I did not really care for this. It was not yucky but just not great. Read More
(6)
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Rating: 5 stars
07/07/2008
My husband is not a fan of mexican food however he loved this! This recipe is very easy to improvise when you don't have all the ingredients. Thank you! Read More
(6)
Rating: 5 stars
04/18/2008
This thing is huge!!! I used black beans and only green pepper but it was so yummy. We topped it with tons of guacomole and even the three year old wanted more. Next time I'll cut it in half and freeze the second portion. Read More
(4)
Rating: 5 stars
12/31/2003
This pizza was very good!!!! I also cut back on the peppers for personal taste. I added a little bit of breakfast sausage and used dried red peppers for more heat. Well worth the time and effort. Read More
(4)
Rating: 5 stars
11/04/2008
This is a great recipe! I had to omit a few things that I didn't have at home: peppers chicken and some of the seasoning but it was still delicious. I'm not sure why it's called a pizza it seemed to taste a lot like enchiladas but is made like lasagna. I only made two layers that's all I had room for. My husband now calls it 'tacosagna'. It makes perfect leftovers! Thanks for the submission!! Read More
(3)