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Easy Mexican Chicken Pizza

Serve chicken, Old El Paso® Refried beans and salsa over Pillsbury® refrigerated pizza crust for an easy Mexican dinner - ready in 30 minutes!

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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4

Ingredients

1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1
cup Old El Paso® Refried Beans, stirred
1/2
cup Old El Paso® Thick 'n Chunky Salsa
1 1/2
cups shredded hot pepper Monterey Jack cheese (6 oz)
1
package (6 oz) refrigerated cooked southwestern-flavored chicken breast strips
1/4
cup diced plum (Roma) tomato

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Directions

  • 1 Heat oven to 425°F. Spray 12- or 14-inch pizza pan with cooking spray. Unroll dough; place in pan. Starting at center, press out dough to form 12-inch round. Bake about 8 minutes or until crust begins to brown.
  • 2 Spread refried beans evenly over partially baked crust. Spread salsa over beans. Sprinkle with cheese, chicken and tomato.
  • 3 Bake 9 to 12 minutes longer or until edges of crust are golden brown and cheese is melted. Cut into wedges to serve.

EXPERT TIPS

Expert Tips

Try your favorite shredded cheese, such as Cheddar or Mexican blend, in place of hot pepper Monterey Jack cheese.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
1600mg
1600%;
Total Carbohydrate
61g
61%
(Dietary Fiber
4g
4%
  Sugars
9g
9%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
4%;
Calcium
30%;
Iron
25%;
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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