Beefy Mexican Pizza

If you’ve ever missed the fast-food Mexican pizza, this homemade version nails it, and it bakes the tortillas crisp instead of deep-frying them, so it’s lighter than the drive-thru original.

The build is the fun part. Two crisped corn tortillas sandwich a layer of warm refried beans and seasoned ground beef, like a crunchy double-decker. The top gets a smear of pizza sauce, a handful of Mexican cheese blend and fresh chopped tomatoes.

A quick two-minute trip back into the oven melts the cheese and welds the layers together without softening the crisp tortillas. That contrast of crunchy tortilla, creamy beans, savory beef and gooey cheese is exactly what makes it so addictive.

Baking the tortillas dry on the oven rack is the key to that signature crunch, no oil needed. Finish with fresh cilantro and serve right away while everything is hot and crisp.

Pro Tips

• Bake the tortillas until fully crisp; leave any bend in them and the pizza goes soggy.
• Drain the beef well after browning so the layers stay crisp, not greasy.
• Warm the refried beans first so the whole pizza heats through in that short final bake.
• Assemble and bake just before serving; these don’t hold well.

Variations

• Add a layer of sliced jalapenos or a drizzle of hot sauce.
• Swap the beef for shredded chicken, chorizo or seasoned beans for a vegetarian version.
• Top with diced avocado, sour cream or green onion after baking.