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Corn Tortilla Pizzas

Total Time

Prep/Total Time: 30 min.


32 pizzas

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
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  • 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


  1. 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.
  2. 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.
  3. Bake at 375° for 5-7 minutes or until the cheese is melted.

Nutrition Facts

2 pizzas: 369 calories, 14g fat (7g saturated fat), 50mg cholesterol, 727mg sodium, 36g carbohydrate (6g sugars, 5g fiber), 24g protein.

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