Irisa’s wild Mexican pizza pie :-)

Irisa Raina 9


Before I separated the “Tijuana pork and chicken smokey Mexican soup” and froze it, I put some of the soup in the refrigerator; I knew I wanted to do something different with it.

And as they say the wheels on the bus go round and round in my mind and this is what I came up with!

I keep these pre-made shells in the freezer for days much like today, you can do so many different styles of pizza once you get out of your comfort zone.

It is really important to drain the meat/vegetables very well, if not you could end up with a soggy pizza.


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1 Hr
2 Hr 25 Min


  • ·
    1 & ¼ cup meat/vegetable mixture drained very well, i put the mixture over a strainer over a bowl and put it in the fridge for at least an hour, and separated from the broth.
  • ·
    1 cup soup base
  • ·
    1 cup tomato sauce
  • ·
    6 ounces of queso panela mexican cheese { sliced as thin as you can get it }
  • ·
    1 small piece of red onion { cut really fine } optional
  • ·
    4 ounces of sharp cheddar cheese { grated }
  • ·
    1 pre made pizza shell

How to Make Irisa’s wild Mexican pizza pie :-)


  1. Put a strainer over a measuring cup, and keep putting the soup into it until you have 1 cup of liquid.
  2. Put enough soup into the strainer { 1 & ¼ cups } over another bowl and place in the refrigerator for at least one hour. You will want to have this mixture to be a dry as possible.
  3. In a small sauce pot put the soup base and tomato sauce bring it to a boil and then turn it down on low, cook till it reduces to ¾ cup. This will take some time but don’t try to rush this because all that will happen is it will burn. And that’s all the prep this dish needs, now all you’ll need to do is assemble it.
  5. Spread the soup base/tomato sauce on top of the pizza shell; keep out about 2 tablespoons to put on the Mexican cheese.
  6. Sprinkle with the minced red onions.
  7. Put the Mexican cheese on next and top with the remaining sauce.
  8. Then put the meat/vegetables on top.
  9. Top with the cheddar cheese.
  10. Bake at 350 for about 25 minutes { oven’s vary so the time may be different for you oven } till cheese is melted and everything is hot.
  11. I served this with a salad, tossed with a lemon & olive oil dressing.

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About Irisa’s wild Mexican pizza pie :-)

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