If you’re a fan of Taco Bell’s Mexican pizza, then you need to make this homemade version! It’s a delicious recipe that is a fun twist on taco night. While not a traditional Mexican recipe, this recipe combines the flavors and textures of classic tacos with pizza! What’s not to love about that?
If you have never tried Mexican pizza, then you’re in for a treat! The fried tortillas act as a crispy crust, and it’s filled with perfectly seasoned beef and cheese. Topped with another crispy tortilla, enchilada sauce, and your go-to taco toppings, your family will want to lick the plate clean! They’re so fun to make, and you can customize them however you’d like! Everyone can have their favorite toppings!
If you want another easy recipe for Taco Tuesday, then try my birria tacos recipe, fish tacos, or shrimp taco recipe.
What You Need to Make This Recipe
Beef — I like to use lean ground beef for this recipe, but if you have less lean beef or your ground beef seems very oily, then drain it before adding the taco seasoning.
Taco seasoning — use your favorite taco seasoning.
Tortilla — when selecting a tortilla, be sure to get taco-sized tortillas and not burrito sized. You can use flour tortillas or corn tortillas.
Refried beans — you can use store-bought or homemade refried beans. If you can’t find refried beans, then you can mash black beans.
Cheese — I use a Mexican cheese blend, but if you can’t find that, then you can use a blend of Monterey Jack cheese and cheddar cheese.
How to Make Mexican Pizza
1. In a large skillet over medium-high heat, cook the ground beef, stirring occasionally while breaking it into small pieces, until browned. Add the taco seasoning and water. Cook, stirring occasionally, until the liquid has evaporated and the meat is cooked through.
2. Heat the vegetable oil in a separate medium skillet over medium-high heat. Fry the tortillas, one at a time, until crispy and golden brown, pressing to deflate if they puff up. Transfer to a paper towel-lined baking sheet.
3. Arrange 4 crispy tortillas on a large baking sheet. Spread with evenly divided beans after warming them.
4. Top with evenly divided ground beef and some cheese.
5. Place the remaining 4 crispy tortillas on top, and spoon about 2½ tablespoons of enchilada sauce over each stack. Sprinkle with the remaining cheese.
6. Bake for 8 minutes or until the pizzas are heated through, and the cheese is melted. Garnish with tomatoes, green onions, and black olives. Serve immediately.
Pro Tips for Making This Recipe
- Make sure not to overload the ingredients inside and on top of the Mexican pizza. You do not want the filling and toppings to all spill out when you cut into it.
- You can bake the tortillas if you do not want to fry them in oil. Alternatively, you can buy crispy tostada shells and use them instead.
- Feel free to add your favorite taco toppings to your Mexican pizza, like pico de gallo, sour cream, guacamole, red onion, and queso.
- Don’t skip adding the cheese in the middle with the beef, as it helps bind the pizza together.
- If you’d like some heat in this recipe, you can add some jalapenos or use hot enchilada sauce.
- Don’t have ground beef? You can use any other ground meat or even leftover shredded chicken.
Frequently Asked Questions
Store leftover Mexican pizza in an airtight container in the fridge for up to 4 days. However, keep in mind that the pizza won’t be as crispy after storing it.
You can cook the beef and fry the tortillas in advance and store them separately in airtight containers in the fridge. Reheat the beef before assembling, and the tortillas will warm up when you bake the assembled pizzas.
For the best results, you should reheat leftover pizzas in the oven. Using the oven over the microwave will help crisp them.
If you love this recipe try these out!
If you’ve tried this easy Mexican Pizza recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Mexican Pizza
Equipment
- Skillets
- Heat-proof bowl
- Plastic wrap
- Baking Sheet
Ingredients
- 1 pound ground beef (450g)
- 1 (1-ounce/28g) packet taco seasoning
- ½ cup water (60ml)
- ½ cup vegetable oil (120ml)
- 8 5½-inch flour tortillas taco size
- 1 (16-ounces/454g) can refried beans
- 2 cups shredded Mexican cheese (8 ounces/226g)
- 1 (8-ounce/227g) can enchilada sauce
- ¼ cup diced tomato
- 2 green onion thinly sliced
- ¼ cup sliced black olives (25g)
Instructions
- Preheat the oven to 400°F.
- In a large skillet over medium-high heat, cook the ground beef, stirring occasionally while breaking it into small pieces, until browned, about 6 minutes. Add the taco seasoning and water. Cook, stirring occasionally, until liquid has evaporated and the meat is cooked through, about 3 minutes. Remove from the heat.
- Meanwhile, in a separate medium skillet over medium-high heat, heat the vegetable oil. Fry the tortillas, one at a time, until crispy and golden brown, about 30 seconds per side, pressing to deflate if they puff up. Transfer to a paper towel-lined baking sheet.
- Place the refried beans in a medium microwavable bowl and cover tightly with plastic wrap. Microwave on high until warm, 1 to 2 minutes.
- Arrange 4 crispy tortillas on a large baking sheet. Spread with evenly divided beans (about ⅓ cup each). Top with evenly divided ground beef (about ½ cup each) and about ¼ cup cheese. Place the remaining 4 crispy tortillas on top, and spoon about 2½ tablespoons enchilada sauce over each stack. Sprinkle with the remaining cheese (about ¼ cup each).
- Bake for 8 minutes or until the pizzas are heated through and the cheese is melted. Garnish with tomatoes, green onion, and olives. Serve immediately.
Notes
- Make sure not to overload the ingredients inside and on top of the pizza. You do not want the filling and toppings to all spill out when you cut into it.
- You can bake the tortillas if you do not want to fry them in oil. Alternatively, you can buy crispy tostada shells and use them instead.
- Feel free to add your favorite taco toppings to your Mexican pizza, like pico de gallo, sour cream, guacamole, and queso.
- Don’t skip adding the cheese in the middle with the beef, as it helps bind the pizza together.
- If you’d like some heat in this recipe, you can add some jalapenos or use hot enchilada sauce.
- Don’t have ground beef? You can use any other ground meat or even leftover shredded chicken.
Ummm….. YUM!!!!!! Can’t wait to eat this whenever I’m craving Mexican.
This made dinner time so easy!!!!! My kids LOVED IT!
HI John, so glad I found your blog…everything looks so yummy….
I thought I was the only one to make mexican pizzas! Just in case you are interested, I make mine with 1 greek style pita bread disc (the kind that don’t for a pocket)…and I will often use them as “get together ” do it your self appetizer at outdoor gatherings. I make piles of sheets of tin foil to build your pizza on and dishes of ingredients and let each guest build their own pizza on a piece of foil and add it to the grill…(closed on a hot grill still on the foil about 10 minuets).
Hi PJ — Great idea! Thanks for sharing. Best, John.