Beefy Mexican Pizza
Submitted by fullmoon
Beefy Mexican pizza stacks crisp baked tortillas with refried beans and seasoned ground beef, then tops it with pizza sauce, melty Mexican cheese, tomatoes and cilantro. A homemade copycat ready in 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
8 minREADY
20 minIf 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.
Ingredients
Directions
To make the Crispy Tortillas:
Place all 8 tortillas directly on the oven rack of a 350℉ (180℃) F oven and bake for 8 minutes. Remove from the oven and reserve on your work surface.
Heat the 1 cup of refried beans for 1 minute in the microwave to get hot and reserve for the recipe build.
Season the ground beef with salt and pepper and sauté for 8 minutes in a non-stick pan, drain and reserve hot for the recipe build.
To build 1 Mexican Pizza:
Place 1 crisp tortilla on work surface. Evenly spread tortilla with ¼ cup hot refried beans. Evenly top refried beans with ¼ (approximately 4 ounces) of the cooked ground beef.
Top ground beef with second crisp tortilla and evenly spread 1 heaping tablespoon of pizza sauce over the tortilla.
Evenly top the pizza sauce with ¼ cup grated Mexican cheese blend and 2 tablespoons chopped tomatoes. Repeat steps 1 through 5 for remaining 3 servings.
Place all 4 pizzas, at one time, in 350℉ (180℃) F oven on a cookie pan/flat pan, and bake for 2 minutes to melt the cheese.
Sprinkle 1 teaspoon chopped cilantro evenly over the top of each pizza. Serve.
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