Best 7 Rachael Rays Mexican Pizza Recipes

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Are you craving a delicious and easy-to-make Mexican pizza that will tantalize your taste buds? Look no further than Rachael Ray's delectable recipe for Mexican pizza. With its crispy tortilla crust, flavorful fillings, and gooey melted cheese, this dish is sure to become a favorite in your household. Whether you're a seasoned home cook or just starting, Rachael Ray's Mexican pizza recipe is accessible and enjoyable for all skill levels. Get ready to embark on a culinary adventure and discover the perfect recipe for a mouthwatering Mexican feast that will satisfy your cravings and leave you wanting more.

Let's cook with our recipes!

RACHAEL RAY'S MEXICAN PIZZA



Rachael Ray's Mexican Pizza image

This is from the Everyday with Rachael Ray magazine. It's very delicious and also versatile. You can add or subtract ingredients to suit your taste. The recipe says to use a regular baking sheet for this, but I prefer to use a pizza baking sheet to make it look more pizza-like.

Provided by andrea.e

Categories     Lunch/Snacks

Time 1h15m

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 10

12 ounces cheddar cheese, shredded (3 cups)
4 ounces monterey jack cheese, shredded (1 cup)
3 tablespoons extra virgin olive oil
12 small flour tortillas
3/4 cup finely chopped onion
2 (15 1/2 ounce) cans red kidney beans, rinsed
salt and pepper
1 (8 ounce) jar taco sauce
1 (4 1/2 ounce) can chopped green chilies
1 (3 1/2 ounce) package cooked chorizo sausage, thinly sliced

Steps:

  • Preheat the oven to 375 degrees.
  • In a medium bowl, combine 1 1/2 cups cheddar with the monterey jack and set aside.
  • Brush a rimmed baking sheet with 1 tablespoon olive oil. Arrange 6 tortillas on a sheet so that the surface is covered, overlapping as needed. Sprinkle the remaining 1 1/2 cups cheddar cheese evenly over the tortillas, leaving a 1/2-inch border on all sides; cover with the remaining 6 tortillas, overlapping as needed. Prick the top layer with a fork and bake until the tortillas begin to brown, about 10 minutes.
  • In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and cook until golden-brown, about 10 minutes. Add the beans and 1/4 cup water and mash until the beans are soft and the liquid is absorbed, about 5 minutes. Season with salt and pepper.
  • Spread the bean mixture over the tortillas, leaving a 1/2-inch border. Top with the taco sauce, chiles, chorizo and reserved cheese mixture. Bake until the cheese is melted, 25 to 30 minutes.

Nutrition Facts : Calories 1271.3, Fat 65.2, SaturatedFat 30.6, Cholesterol 138.1, Sodium 2038.8, Carbohydrate 111, Fiber 20, Sugar 9.5, Protein 62.1

MEXICAN MEAT-ZZA: MEXICAN DEEP-DISH PAN PIZZA



Mexican Meat-zza: Mexican Deep-Dish Pan Pizza image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings, 2 slices each of Mexican deep dish pizza pie

Number Of Ingredients 21

2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup

Steps:

  • Preheat oven to 400 degrees F.
  • Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
  • Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
  • Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.

MEGA MEATBALL PIZZA



Mega Meatball Pizza image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 14

1 pizza dough, store bought or from your favorite pizza shop
A palm full all-purpose flour or cornmeal
Extra-virgin olive oil, for drizzling, plus 2 tablespoons - 2 turns of the pan
2 tablespoons finely chopped rosemary leaves, a couple of sprigs
Coarse salt
1 1/2 pounds ground sirloin
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
Black pepper
1 (6-ounce) can tomato paste
1/2 cup grated Parmigiano-Reggiano
A handful flat-leaf parsley, chopped
1 teaspoon dried oregano
3/4 pound fresh mozzarella or brick mozzarella, your choice, sliced or grated

Steps:

  • Preheat oven to 425 degrees F.
  • On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes.
  • Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the cheese, parsley and oregano.
  • Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.

TEX-MEX PIZZAS



Tex-Mex Pizzas image

Provided by Rachael Ray : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 11

4 mushroom caps, thinly sliced
2 tablespoons sliced salad olives with pimento, drained
1 small onion, chopped
1 handful cilantro, chopped
1/2 small red bell pepper, seeded and diced
1 jalapeno, chopped
2 tubes refrigerated pizza dough (found on dairy aisle)
1 1/2 cups prepared salsa, any variety (I like smoky chipotle salsa)
8 ounces smoked cheddar, shredded
1/2 pound chorizo, casing removed and sausage thinly sliced
1 cup shredded Monterey Jack (found on dairy aisle)

Steps:

  • Preheat oven to 450 degrees F.
  • Combine first 6 ingredients in a bowl and mix.
  • Press out 2 pizza shells on 2 cookie sheets. Spread 3/4 cup salsa on each pie and top with each pie with half of the shredded smoked cheese. Top each pie with half the vegetable blend and half of the sliced chorizo. Top with the shredded Monterey Jack and bake the pizzas for 15 minutes, until cheese is golden and toppings tender. Cut pizzas into squares and serve.

RICOTTA FRITTATA SUPREME PIZZA



Ricotta Frittata Supreme Pizza image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 18

8 eggs
1 1/2 cups sheep's milk ricotta
Salt and pepper
Olive oil
2 cloves garlic, grated or minced
1 link Italian sausage, removed from casing
1/2 small yellow onion, diced
1 cubanelle pepper, sliced or chopped
4 crimini mushrooms, stemmed and sliced
1/2 cup Pizza Sauce, recipe follows
1/4 cup diced pepperoni
3/4 cup shredded mozzarella
3/4 cup grated Parmigiano-Reggiano
One 14-ounce can San Marzano tomatoes
Drizzle of good olive oil
Pinch salt
3 to 4 fresh basil leaves, torn
1/2 teaspoon dried oregano

Steps:

  • Preheat the oven to 425 degrees F.
  • Whisk together the eggs and ricotta in large mixing bowl and season with salt and pepper.
  • Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the garlic and stir for a few seconds, until fragrant. Add the egg-ricotta mixture and cook, stirring gently, until it starts to set, a few minutes. Transfer to the oven and bake until nearly set, about 12 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in another medium skillet over medium-high heat. Add the sausage to the pan, breaking it up with the back of a wooden spoon; cook until cooked through and browned, 5 to 7 minutes. Add the onions, peppers and mushrooms, season with salt and pepper, and let cook for a few minutes. Remove from the heat and set aside until ready to use.
  • Remove the frittata from the oven and spoon the pizza sauce over the top. Top with the sausage mixture, pepperoni, mozzarella and Parmesan. Return to the oven and bake until cheese has melted, another 8 to 10 minutes.
  • Let the frittata cool in the pan for a few minutes before sliding it out onto a cutting board. Cut into slices and serve.
  • Add the tomatoes, olive oil, salt, basil and oregano to a food processor and puree until smooth. Pour the sauce into a medium saucepot and bring to a boil. Reduce the heat and hold at a simmer until ready to use.

RACHAEL RAY'S MEATZA PIZZA BURGERS



Rachael Ray's Meatza Pizza Burgers image

These burgers will satisfy two cravings at once: a craving for Italian food and a burger craving. Perfect. I found them in Rachael Ray's book "30-Minute Meals," and I haven't tried them yet, so tell me how they are!

Provided by CorriePDX

Categories     Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb extra lean ground beef
2 tablespoons tomato paste
1/4 lb chopped chorizo sausage or 1/4 lb pepperoni
chopped fresh oregano, to taste
2 garlic cloves, minced
black pepper, to taste
4 slices provolone cheese
romaine lettuce
1 firm tomatoes, sliced
4 rolls (try to find round, crusty, sesame-seeded ones)

Steps:

  • Combine ground beef, tomato paste, chorizo or pepperoni, oregano, garlic, and pepper. Form into 4 patties.
  • Now it's time to cook the burgers. Ray's directions are for grilling: cook burgers for 5 minutes on each side over medium-high gas heat or charcoal. But I bet you can just pan fry them or pop them on an indoor grill.
  • In the last minute, melt a slice of provolone on each burger. Serve with romaine lettuce and slice tomato on crusty rolls.

Nutrition Facts : Calories 486.9, Fat 22.4, SaturatedFat 9.8, Cholesterol 88.5, Sodium 935.2, Carbohydrate 34.5, Fiber 2, Sugar 3, Protein 35.1

MEXICAN DEEP DISH PIZZA- CORNBREAD CRUST



Mexican Deep Dish Pizza- Cornbread Crust image

Mexican pizza from Rachael Ray. We had this tonight and loved it. I think we will have this quite often.

Provided by ruthbomer

Categories     Mexican

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

2 (8 1/2 ounce) boxes corn muffin mix (Jiffy)
2 eggs
4 tablespoons butter (melted)
1 1/2 cups milk
1 cup frozen corn
extra virgin olive oil
2 tablespoons extra virgin olive oil
1 lb ground beef
1 small onion, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon cayenne pepper sauce
2 1/2 cups monterey jack cheese
1/2 red bell pepper
2 tablespoons green olives, sliced
1 cup salsa
2 tomatoes, chopped and seeded
2 scallions, chopped

Steps:

  • Mix together 2 packages muffin mix with 2 eggs, 4 T melted butter 1 1/2 cup milk and corn. Wipe non stick skillet with a little olived oil and pour in muffin mix. (I used 9 by 13 pan) Place pan in oven and bake at 400 degrees for 12 to 15 minutes or until browned. While the cornbread is cooking brown the beef in a little olive oil. Add onions and spices and cook meat for 5 minutes longer. Remove cornbread from oven and top with meat, cheese and veggies. Add pan back to oven and cook 5 more minutes or till cheese is melted. Cut and serve with salsa.

Nutrition Facts : Calories 1362, Fat 79, SaturatedFat 35.2, Cholesterol 291.5, Sodium 2465.7, Carbohydrate 108.6, Fiber 12.2, Sugar 30.4, Protein 56.8

Tips:

  • Use fresh ingredients: The key to a delicious Mexican pizza is using fresh and flavorful ingredients. If you can, use fresh tortillas, ripe tomatoes, and crisp lettuce.
  • Season your meat: Before cooking your meat, be sure to season it well with a variety of spices. This will help to give it a delicious flavor.
  • Cook your meat thoroughly: Make sure to cook your meat all the way through before assembling your pizza. This will help to ensure that it is safe to eat.
  • Go easy on the cheese: Too much cheese can make your pizza soggy. Use just enough cheese to cover the tortillas and toppings.
  • Add your favorite toppings: Feel free to add your favorite toppings to your Mexican pizza. Some popular options include onions, peppers, sour cream, guacamole, and salsa.

Conclusion:

Mexican pizza is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy tortillas, flavorful meat, and gooey cheese, it is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy dinner idea, give Mexican pizza a try.

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