Weight Watchers Mexican Pizza Taco Bell | WW Smart Recipes (2024)

This Weight Watchers lightened-up version of a fast food favorite hits the spot when you are craving fast food but don’t want all the calories or points!

Servings: Makes 4 servings.

8 Points® per serving

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HOW DO I MAKE MY MEXICAN PIZZA?

1. Add ground turkey to a large pan and cook until browned, over medium-high heat.

2. Add the water and taco seasoning.

3. Combine and cook over low heat for about 5 minutes.

3. Remove from heat and set aside.

5. Line a baking sheet with parchment paper or foil then place as many tortillas as will fit on the baking sheet without overlapping.

6. You can get all 8 on mine if you need to, put on two sheets or bake in batches.

7. Lightly brush both sides of the tortillas with oil, then sprinkle with salt.

8. Bake for eight minutes, flipping the tortillas over about halfway through.

9. Spread a half cup of refried beans over 4 tortillas.

10. Evenly sprinkle a half cup of the cooked ground turkey over the refried beans.

11. Sprinkle evenly with 2 tablespoons of grated cheddar on the turkey.

12. Top each one with one of the remaining tortillas.

13. Spread 2 tablespoons of the enchilada sauce on top of the tortilla.

14. Drizzle with tomatoes and green onions over the enchilada sauce.

15. Add 2 tablespoons of cheese.

16. Bake at 400F for 7-8 minutes until the cheese is completely melted.

Mexican Pizza Ingredients

Ingredients:

• 8 oz Shady Brook Farms 93% lean ground turkey
• 1 Tbsp Taco seasoning mix
• 1/4- 1/3 cup Water
• Eight White corn tortillas (I use Pueblo Lindo)
• Member’s Mark Olive oil non-stick cooking spray 10-second spray(s)
• 1 cup Fat-free refried beans
• 1 cup Kroger Reduced fat 4 cheese Mexican blend finely shredded cheese
• 1⁄2 cup of Old El Paso Enchilada Sauce, Mild
• 1 medium Fresh tomatoes, chopped
• 1⁄4 cup Uncooked scallion(s)
• 1/4 tsp salt

Instructions:

1. Add ground turkey to a large pan and cook until browned, over medium-high heat.
2. Add the water and taco seasoning.
3. Combine and cook over low heat for about 5 minutes.
4. Remove from heat and set aside.
5. Line a baking sheet with parchment paper or foil then place as many tortillas as will fit on the baking sheet without overlapping.
6. You can get all 8 on mine if you need to, put on two sheets, or bake in batches.
7. Lightly brush both sides of the tortillas with oil, then sprinkle with salt.
8. Bake for eight minutes, flipping the tortillas over about halfway through.
9. Spread a half cup of refried beans over 4 tortillas.
10. Evenly sprinkle a half cup of the cooked ground turkey over the refried beans.
11. Sprinkle evenly with 2 tablespoons of grated cheddar on the turkey.
12. Top each one with one of the remaining tortillas.
13. Spread 2 tablespoons of the enchilada sauce on top of the tortilla.
14. Drizzle with tomatoes and green onions over the enchilada sauce.
15. Add 2 tablespoons of cheese.
16. Bake at 400F for 7-8 minutes until the cheese is completely melted.