There’s something irresistibly comforting about a homemade Mexican Pizza that brings together the best of two beloved cuisines. This delicious fusion dish combines crispy tortillas layered with savory refried beans, seasoned ground beef, melted cheese, and fresh toppings that create an explosion of textures and flavors in every bite.
Whether you’re missing the discontinued fast-food version or simply looking for a fun weeknight dinner, this homemade version delivers all the satisfaction without the drive-thru. Ready in just 45 minutes, it’s the perfect solution for those busy evenings when you want something special but don’t have hours to spend in the kitchen.
Why You’ll Love This
- Customizable for everyone at your table—add or omit toppings based on preferences
- Uses pantry staples and ingredients you likely already have on hand
- Crispier, fresher, and more flavorful than any restaurant version
- Perfect for weeknight dinners or casual entertaining
- Kids love to help assemble their own pizzas, making it a fun family cooking activity
Ingredients
- 6 medium flour tortillas
- 1 pound lean ground beef
- 1 packet (1 ounce) taco seasoning
- ½ cup water
- 1 can (16 ounces) refried beans
- 1 can (10 ounces) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper-jack cheese
- 1 Roma tomato, diced
- 1 green onion, sliced
- 1 small can sliced black olives
- Sour cream
- Guacamole
- Fresh cilantro, chopped
- Jalapeños, sliced
Instructions
- Preheat the oven to 375°F (190°C). Spray two baking sheets with non-stick cooking spray. Place 3 tortillas on each baking sheet in a single layer.
- Bake the tortillas for 3-5 minutes, then flip and bake for another 2-5 minutes until they become golden and crispy around the edges. Remove from the oven and set aside. Keep the oven on.
- In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon or spatula until it’s fully browned and crumbled. Drain off any excess grease.
- Add the taco seasoning and water to the skillet with the beef. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until most of the liquid has been absorbed. Remove from heat and set aside.
- Place the refried beans in a microwave-safe bowl and heat for 1-2 minutes until warmed through and easier to spread. Stir well.
- Place three of the crisped tortillas on a clean baking sheet. Spread about ⅓ cup of warmed refried beans on each tortilla, creating a thin, even layer.
- Distribute the seasoned ground beef evenly over the refried beans on each tortilla, using about ⅓ of the meat mixture per pizza.
- Place another crisped tortilla on top of each meat layer, creating a sandwich.
- Spread approximately 3 tablespoons of enchilada sauce on top of each upper tortilla. Sprinkle each pizza with a combination of the shredded cheddar and pepper-jack cheeses, dividing them equally among the three pizzas.
- Distribute the diced tomatoes, sliced green onions, and black olive slices evenly over the cheese layer on each pizza.
- Place the assembled Mexican pizzas back in the oven and bake for approximately 5 minutes, or until the cheese is completely melted and bubbly.
- Remove from the oven and let the pizzas cool slightly for 2-3 minutes. Cut each pizza into quarters (like a regular pizza) and serve warm with optional toppings like sour cream, guacamole, fresh cilantro, or jalapeños if desired.
Tips & Variations
- For a vegetarian version, substitute the ground beef with plant-based meat alternative or an extra can of black beans.
- Save time by using store-bought tostada shells instead of frying your own tortillas.
- Prep components ahead of time and assemble just before baking for a quick weeknight meal.
- Add a layer of guacamole between the beans and beef for extra creaminess.
- Spice lovers can add hot sauce or cayenne pepper to the beef mixture for an extra kick.
- For a lower-carb option, use low-carb tortillas and reduce the amount of beans.
Serving Suggestions
Serve your Mexican Pizza with a side of Mexican rice and a simple green salad dressed with lime vinaigrette for a complete meal. A small bowl of fresh pico de gallo or your favorite salsa makes an excellent accompaniment for those who enjoy extra zing.
For a fun family dinner, set up a topping bar with additional options like pickled jalapeños, different cheeses, and various salsas so everyone can customize their portion to their liking.
Notes
- Store any leftover components separately in the refrigerator for up to 3 days.
- The tortillas should be golden and crisp, but not too dark or they’ll taste bitter.
- If reheating leftovers, the microwave will make the tortillas soggy—use a toaster oven or regular oven at 350°F for about 5 minutes instead.
- Pat the diced tomatoes with a paper towel to remove excess moisture before topping the pizzas.
FAQs
Can I make these Mexican Pizzas ahead of time?
You can prepare all components ahead of time, but assemble and bake just before serving for the best texture and flavor.
How do I prevent my tortillas from getting soggy?
Make sure to fry the tortillas until they’re crisp, and don’t overload with wet toppings. If your beans are very wet, cook them down slightly to reduce moisture.
Can I freeze Mexican Pizzas?
While you can freeze the cooked beef and beans separately, assembled Mexican Pizzas don’t freeze well as the tortillas lose their crispness when thawed.
What’s the best cheese to use?
A Mexican cheese blend works best, but you can also use a combination of cheddar and Monterey Jack, or even pepper jack for extra spice.
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