Pizza and Tacos are both a favorite in my house so whoever invented Chili Taco Pizza THANK YOU your a genius! This packed a lot of flavor, and was loved by my whole family! It took about 25 minutes to get it all prepared and then cooked, which is a pretty quick dinner. I did also make guacamole cause I LOVE guac on anything, and it did taste amazing on the pizza! Even my kids who are not fans on black beans, thought it was good. Definitely worth a try!

CHILI TACO PIZZA

INGREDIENTS

• 1 can (15 oz each) Wolf® Brand Chili No Beans
• 1/2 cup Hunt’s® Tomato Sauce-No Salt Added
• 1/2 teaspoon ground cumin
• 2 12-inch prebaked thin pizza crusts
• 2 cups shredded Cheddar cheese
• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained well
• 1 cup shredded lettuce

DIRECTIONS

Preheat oven to 450°F. Combine chili, tomato sauce and cumin in medium bowl. Spread evenly over pizza crusts.

Sprinkle each pizza with 1 cup cheese. Top each evenly with black beans and drained tomatoes.

Bake on baking sheets or on oven rack 8 to 10 minutes or until crust is light golden brown and cheese melts. Sprinkle lettuce evenly over each pizza. Cut each into 4 slices.