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Spicy Mexican pizza recipe

Spicy Mexican pizza recipe

5 ratings

Spice up your pizza topping with this Mexican-influenced chilli pizza with beef mince. Using ready-made pizza bases, it's topped with a rich, tomatoey chilli full of strong, spicy flavours. Garnish with chopped avocado and coriander. See method

  • Makes 2 pizzas (Serves 4)
  • 25mins to prepare and 55mins to cook
  • 953 calories / serving


  • 1 packet Tesco pizza bases 600g
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped or 2-3 teaspoons dried chilli flakes
  • 1tsp ground coriander
  • 1tsp ground cinnamon
  • 500g lean beef mince
  • 50ml red wine
  • 1 x 400g cans chopped tomatoes
  • 1 beef stock cube
  • 1 x 400g can chilli red kidney beans
  • salt
  • freshly ground black pepper
  • 2 avocados, peeled and roughly chopped
  • sprigs of fresh coriander, to garnish
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    40g 57%
  • Saturates

    10g 48%
  • Sugars

    15g 16%
  • Salt

    2.9g 49%

of the reference intake
Carbohydrate 107.5g Protein 46.8g Fibre 15.8g


  1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onions, garlic, chilli, coriander and cinnamon for about 5 minutes. Increase the heat and add the beef mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
  2. Pour in the red wine and boil for 2-3 minutes. Stir in the tinned tomatoes and crumble in the stock cube. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 30 minutes, stirring occasionally until the mixture is rich and thickened.
  3. Add the kidney beans. Cook for a further 5 minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary.
  4. Preheat the oven to 220C/ 425F/ Gas mark 7.
  5. Using a slotted spoon, spread the chilli mixture over the pizza bases (you do not want too much liquid).
  6. Bake for 10 minutes until the base is golden and crispy.
  7. To serve, top with chopped avocado and garnish with sprigs of coriander.

See more Mexican recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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