This homemade Mexican pizza is a delicious mashup of crispy tortillas layered with seasoned ground beef, beans, melty cheese, and all my favorite toppings. It’s flavorful, satisfying, and way better than the fast-food version.
Why You’ll Love This Recipe
I love how easy and fun this recipe is to make. It’s like a taco and pizza rolled into one! The crispy tortilla base holds up perfectly under all the saucy, cheesy toppings. It’s great for a weeknight dinner, game day snack, or whenever I’m craving something a little indulgent but super easy.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Flour tortillas
- Ground beef
- Taco seasoning
- Refried beans
- Enchilada sauce or taco sauce
- Shredded cheddar or Mexican cheese blend
- Diced tomatoes
- Sliced black olives (optional)
- Green onions (optional)
- Sour cream and salsa for serving (optional)
directions
- I preheat the oven to 400°F (200°C).
- In a skillet, I cook the ground beef over medium heat until browned, then drain the fat and stir in the taco seasoning with a splash of water.
- I heat the refried beans in a small pan or microwave until soft and spreadable.
- I bake or pan-fry the tortillas until they’re crispy, about 2-3 minutes per side.
- On a baking sheet, I spread refried beans over one crispy tortilla, top it with the seasoned beef, and place another tortilla on top.
- I spoon enchilada or taco sauce over the top, sprinkle with cheese, and add tomatoes and olives if using.
- I bake for 5-7 minutes, just until the cheese is melted and bubbly.
- I slice and serve hot, topped with green onions, sour cream, and salsa if I like.
Servings and timing
This recipe makes 4 individual Mexican pizzas. Prep time is about 15 minutes, and bake time is around 7 minutes. Everything comes together in about 25 minutes.
Variations
Sometimes I swap ground beef for shredded chicken or use black beans instead of refried beans. I also like adding jalapeños or using spicy taco sauce when I want extra heat. For a vegetarian version, I skip the meat and load it up with beans, corn, and sautéed peppers.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them in the oven or air fryer at 350°F for about 5-7 minutes to keep the crust crispy. The microwave works too, but it softens the tortilla a bit.
FAQs
Can I use corn tortillas instead of flour?
Yes, I’ve made them with corn tortillas, but they’re smaller and a bit more delicate.
What’s the best cheese for Mexican pizza?
I usually use a Mexican blend or cheddar, but Monterey Jack or pepper jack are also great.
Can I make these ahead of time?
I prep all the ingredients ahead, but I assemble and bake right before serving to keep the tortillas crispy.
How do I get the tortillas really crispy?
I either bake or pan-fry them until golden brown on both sides before layering.
Can I freeze Mexican pizza?
It’s not ideal once assembled, but I freeze the meat and beans ahead of time to make things faster later.
Conclusion
This homemade Mexican pizza is one of my favorite ways to switch up taco night. It’s crunchy, cheesy, and packed with flavor. I love how customizable it is, and it always disappears fast at the dinner table. Once I try it homemade, I won’t want the drive-thru version again.
Homemade Mexican Pizza
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 25 minutes
- Yield: 4 individual pizzas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Description
This homemade Mexican pizza features crispy tortillas layered with seasoned ground beef, refried beans, melted cheese, and fresh toppings. Better than the fast-food version, it’s quick, easy, and fully customizable for a weeknight dinner or game day favorite!
Ingredients
- Flour tortillas
- Ground beef
- Taco seasoning
- Refried beans
- Enchilada sauce or taco sauce
- Shredded cheddar or Mexican cheese blend
- Diced tomatoes
- Sliced black olives (optional)
- Green onions (optional)
- Sour cream and salsa for serving (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, cook ground beef until browned. Drain fat, then add taco seasoning with a splash of water. Simmer until thickened.
- Heat refried beans until warm and spreadable.
- Bake or pan-fry tortillas for 2–3 minutes per side until crispy.
- On a baking sheet, spread beans over one crispy tortilla, top with seasoned beef, and add another tortilla on top.
- Spoon enchilada or taco sauce over the top, sprinkle with cheese, and add tomatoes and olives if using.
- Bake for 5–7 minutes, until cheese is melted and bubbly.
- Slice and serve hot with green onions, sour cream, and salsa if desired.
Notes
- Use shredded chicken, ground turkey, or black beans as protein alternatives.
- Add jalapeños or spicy sauce for extra heat.
- Vegetarian? Skip the meat and use beans, corn, and sautéed peppers.
- For ultra-crispy tortillas, lightly oil them and bake or fry until golden.
- Store leftovers in the fridge up to 3 days; reheat in oven or air fryer for best texture.
