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Mexican Tortilla Pizzas with Chorizo

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4
  • Nutrition Info
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  1. Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chorizo and cook, stirring occasionally, until browned, about 4 minutes. Remove the chorizo to a plate with a slotted spoon. Transfer all but 1 tablespoon of the drippings to a small bowl; stir the remaining 1 tablespoon olive oil into the bowl (reserve the skillet). Divide the tortillas between 2 baking sheets and brush the tops with the drippings mixture. Bake until the tortillas are crisp and lightly golden, about 5 minutes.
  2. Heat the skillet with the reserved 1 tablespoon drippings over medium-high heat. Add the refried beans and cook, stirring, until warm and spreadable, about 2 minutes. Spread the beans over the tortillas and sprinkle with the chorizo and cheese. Bake until the cheese melts, about 5 minutes.
  3. Meanwhile, combine the lettuce, cilantro, radishes, jalapeño and lime juice in a large bowl; season with salt and toss. Top each tortilla with the salad, avocado and crema.

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