| | Mexican pizza with corn chips & sour cream
Mexican pizza with corn chips & sour cream
Mexican pizza with corn chips & sour cream 4.3-5 9
  • Calories: 2964 kj
  • Fat: 51g
  • Carbohydrates: 5g

How to Make:

  1. Preheat a large non-stick frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until browned. Stir in the cumin and cayenne pepper. Cook, stirring, for 1 minute or until aromatic. Taste and season with salt and pepper.
  2. Place the avocado and lime juice in a small bowl. Use a fork to coarsely mash. Combine the tomato and coriander in a small bowl. Season with salt and pepper.
  3. Preheat oven to 220°C. Place the frozen pizza base on a baking tray. Spread the pizza sauce evenly over the base. Sprinkle with the cheddar. Top with the mince mixture. Bake in oven for 15-20 minutes or until the cheddar melts and the base is crisp and golden.
  4. Spoon the refried beans onto the centre of the pizza. Top with the avocado mixture and corn chips. Spoon over the tomato mixture. Top with a dollop of sour cream and the coriander leaves. Serve immediately.
Time for preparing:
25 min.


  • 200g lean beef mince
  • 1/2 teaspoon ground cumin
  • Large pinch of cayenne pepper
  • 1 avocado, halved, stone removed, peeled
  • 1 tablespoon fresh lime juice
  • 2 tomatoes, cut into 1cm pieces
  • 1/4 cup chopped fresh coriander
  • 1 McCain frozen pizza base (see note)
  • 70g Leggo's Pizza Sauce
  • 60g Mainland coarsely grated cheddar
  • 80g (1/3 cup) refried beans
  • 50g corn chips
  • Light sour cream, to serve
  • Fresh coriander leaves, to serve