Best 3 Rachael Rays Mexican Pizza Recipes

Indulge in the flavors of Mexico with Rachael Ray's Mexican Pizza, a delectable dish that combines crispy tortilla shells, seasoned ground beef, gooey cheese, and a zesty tomato sauce. Experience the perfect balance of textures and flavors with every bite.

This recipe features a homemade tomato sauce that adds a tangy kick to the dish. Made with fresh tomatoes, onions, garlic, and a blend of spices, this sauce is sure to elevate your Mexican Pizza to the next level.

For a fun twist, try Rachael Ray's alternative recipes included in the article. The Black Bean and Corn Mexican Pizza offers a vegetarian option packed with protein and fiber. And for those who love a spicy kick, the Chorizo and Potato Mexican Pizza delivers a smoky, flavorful twist.

Whichever recipe you choose, Rachael Ray's Mexican Pizza is sure to become a family favorite. Its ease of preparation and customizable toppings make it a perfect meal for any occasion. So gather your ingredients and get ready to embark on a culinary journey to Mexico!

Let's cook with our recipes!

TEX-MEX PIZZAS

Tex-Mex Pizzas image

Provided by Rachael Ray : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 11

Ingredients

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.

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

Ingredients

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

RACHAEL RAY'S MEXICAN LASAGNA

Rachael Ray's Mexican Lasagna image

Rachael must love her Mexican lasagna because she has several versions. I found this highly-rated recipe on the Food Network. This is broken into simple steps. The spinach flavored tortillas really make this something special. If you like spicy foods, be adventurous and try Jalapeno Cheddar tortillas. NOTE If you plan to have leftovers, the reviewers recommend serving the tortillas on the side and not layering with them. The tortillas get will be soggy after sitting in the refrigerator. Doing that makes assembly a snap! :)

Provided by Kats Mom

Categories One Dish Meal

Time 30m

Yield 1 pan, 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons extra virgin olive oil
2 lbs ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15 ounce) can black beans, drained
1 (14 ounce) can stewed tomatoes or 1 (14 ounce) can fire-roasted tomatoes
1 cup frozen corn kernels
salt
8 (8 inch) spinach tortillas, available on dairy aisle of market
2 1/2 cups cheddar cheese or 2 1/2 cups monterey jack pepper cheese, shredded
2 scallions, finely chopped

Steps:

Preheat the oven to 425 degrees F.
TO COOK THE FILLING: Preheat a large skillet over medium high heat.
Add 2 tablespoons extra-virgin olive oil - twice around the pan.
Add chicken and season with chili powder, cumin, and red onion.
Brown the meat, 5 minutes.
Add taco sauce or stewed or fire roasted tomatoes.
Add black beans and corn.
Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
ASSEMBLE LASAGNA: Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil.
Cut the tortillas in half or quarters to make them easy to layer with.
Build lasagna in layers of meat and beans, then tortillas, then cheese.
Repeat: meat, tortilla, cheese again.
Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
Top with the scallions.
*NOTE* - I omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.

Nutrition Facts : Calories 866.9, Fat 41.3, SaturatedFat 17.9, Cholesterol 219.4, Sodium 1295.6, Carbohydrate 49.8, Fiber 10.3, Sugar 5.4, Protein 76.2

Tips:

Choose the Right Tortillas: For the best Mexican pizza, look for sturdy corn tortillas that won't get soggy. You can use either fresh or store-bought tortillas, but make sure they are soft and pliable.
Use Fresh Ingredients: Fresh ingredients make all the difference in this recipe. Use ripe tomatoes, crisp lettuce, and juicy cilantro for the best flavor.
Don't Overcook the Beef: Cook the beef until it is just cooked through, but not overcooked. Overcooked beef will be tough and dry.
Season the Beef Generously: Use a generous amount of seasoning for the beef. This will give it a delicious flavor and help it stand up to the other ingredients.
Don't Skimp on the Cheese: Use plenty of cheese for the Mexican pizza. This will help it get nice and gooey when it melts.
Bake the Pizza Until the Cheese is Melted and Bubbling: Bake the Mexican pizza until the cheese is melted and bubbling. This will ensure that it is cooked through and delicious.

Conclusion:

Rachael Ray's Mexican pizza is a delicious and easy-to-make recipe that is perfect for a weeknight meal. It is packed with flavor and can be customized to your liking. Whether you like it spicy or mild, with or without beans, this recipe is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this Mexican pizza a try.