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Mexican pizza - Image 3

Ultimate Mexican Pizza

This homemade Mexican pizza features a crispy double-tortilla crust, savory taco-seasoned beef, refried beans, and a triple-cheese blend, all baked until bubbly and finished with cool, fresh toppings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Mexican-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 8 count 6-inch flour tortillas Use thin, restaurant-style for best crispiness
  • 1/2 lb ground beef (85/15) or ground turkey for a lighter option
  • 1 packet taco seasoning or 2 tbsp homemade blend
  • 1/3 cup water
  • 1/2 cup refried beans canned, traditional or vegetarian
  • 1 cup shredded Mexican cheese blend or mix of cheddar, Monterey Jack, and quesadilla cheese
  • 1/4 cup enchilada sauce or mild taco sauce
  • 1 tbsp neutral oil like canola or vegetable, for frying
  • 1/4 cup diced tomato seeds removed for less sogginess
  • 2 tbsp sliced black olives
  • 2 tbsp thinly sliced green onion
  • 1/4 cup sour cream for serving
  • optional diced avocado or guacamole add just before serving

Equipment

  • Large skillet
  • Baking sheet
  • Parchment paper
  • Spatula
  • Pizza cutter or sharp chef's knife

Method
 

  1. Preheat your oven to 400°F (200°C). In a skillet over medium-high heat, cook the ground beef until no pink remains, breaking it into small crumbles. Drain excess fat. Stir in the taco seasoning and water. Reduce heat and simmer for 3-4 minutes until the liquid is absorbed. Set aside.
  2. Heat 1 tbsp of oil in a clean skillet over medium heat. Working one at a time, fry each tortilla for about 30-45 seconds per side until lightly golden and crisp. Transfer to a paper towel-lined plate. This step is non-negotiable for a sturdy, non-soggy base.
  3. Place two fried tortillas on a parchment-lined baking sheet. Spread about 2 tablespoons of refried beans evenly over each. Top each with a second fried tortilla to create a double-decker crust. This is your pizza base.
  4. Spread a thin layer of enchilada sauce over the top tortilla of each base. Divide the seasoned beef mixture evenly between the two pizzas, spreading it out. Sprinkle the shredded cheese generously over the beef, covering to the edges.
  5. Bake for 8-10 minutes, or until the cheese is fully melted, bubbly, and the edges of the tortillas are deep golden brown. Remove from the oven and let cool for 2-3 minutes to set before adding fresh toppings.
  6. Carefully top each pizza with diced tomato, sliced olives, and green onion. Slice into quarters with a pizza cutter or sharp knife. Serve immediately with dollops of sour cream and avocado on the side.

Notes

Chef's Tips:
• Let the baked pizza rest for 2-3 minutes before adding cold toppings; this prevents a soggy crust.
• Don't skip frying the tortillas! Baking them alone won't achieve the necessary crispness to hold the toppings.
• Serve with a simple side salad dressed with lime vinaigrette to cut through the richness.
Food Safety:
• Cook ground beef to an internal temperature of 160°F (71°C)
• Refrigerate leftovers within 2 hours of cooking