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Mexican Pizza

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This homemade Mexican pizza is a Taco Bell copycat recipe that combines the crispy, cheesy goodness of pizza with the bold flavors of tacos. With layers of refried beans, seasoned ground beef, cheese, and a crispy tortilla shell, it’s perfect for any taco night.

Ingredients

4 flour tortillas (medium size, not burrito size)

1 lb ground beef (lean)

1 packet taco seasoning (or homemade)

½ cup water

½ cup enchilada sauce (or taco sauce)

1 can refried beans (about 15 oz)

2 cups shredded cheese (cheddar and mozzarella blend)

1 tomato, diced

1 red onion, diced

½ cup sour cream

¼ cup black olives, sliced

2 green onions, chopped

Optional: cilantro or parsley for garnish

Instructions

  1. In a skillet, cook ground beef over medium heat for 5-8 minutes until browned. Drain excess fat. Add taco seasoning, water, and enchilada sauce. Stir and simmer for 1-2 minutes.
  2. Spread a layer of refried beans on one tortilla. Top with a portion of taco meat, followed by a sprinkle of shredded cheese. Place another tortilla on top.
  3. Spread enchilada sauce on the top tortilla and cover with cheese.
  4. Air Fryer Method: Preheat to 400°F. Air fry the pizza for 5 minutes until crispy.
  5. Oven Method: Preheat to 350°F. Bake for 8-10 minutes or until the cheese melts and the tortillas are crispy.
  6. Pan Frying Method: Heat oil in a skillet, cook for 4-5 minutes with a lid on until crispy and the cheese melts.
  7. Top with diced tomato, red onion, sour cream, olives, and green onions. Enjoy!

Notes

  • Substitute ground beef with shredded rotisserie chicken for a chicken version.
  • Use grilled steak or carne asada for a steak version.
  • For a vegetarian or vegan version, use sautéed vegetables or tofu and vegan cheese.
  • For gluten-free, use corn tortillas instead of flour tortillas.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven at 350°F for 5-7 minutes or in a skillet until cheese melts.

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