Santa Fe Nacho Pizzas – a delicious recipe with Black Bean, Chunky Salsa, Green Chilies, Green Onions, Olives, Cheddar Cheese. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
1.
2
Pre-heat oven to 350 degrees.
3
2.
4
Open biscuit dough and separate each biscuit.
5
Press or roll each biscuit into 5-inch circles and place on a parchment lined baking sheet.
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(Ive found its easiest to flatten the biscuits between two pieces of wax paper.)
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3.
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Spread bean dip over dough.
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(Alternative: I never buy black bean dip since its like triple the cost a can of black beans.
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A simple alternative is to drain a can of black beans and mash them into a consistency youre happy with.
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Then you simply add cumin and chili powder to taste.
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I also add the whole can of green chilies to the beans for some extra kick.)
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4.
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Top with salsa, chilies, onions and olives.
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Sprinkle with cheese and cilantro.
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5.
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Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted.
49
kcal
Calories
2
g
Fat
5
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 can (10.8 Oz. Size) Refrigerated Dough For Large Flaky Biscuits, 3 Tablespoons Black Bean Dip (can Use A Can Of Black Beans As Alternative), 1/4 cups Thick And Chunky Salsa, 2 Tablespoons Canned Green Chilies; Chopped, and more.
Yes, Santa Fe Nacho Pizzas falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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