Ingredients for Homemade Mexican Pizza (8 Insanely Delicious Pizzas)
- 8 flour tortillas
- 1 lb ground beef
- 1 packet taco seasoning
- ½ cup water
- 1 can (about 16 oz) refried beans
- ¾ cup enchilada sauce or taco sauce
- 2 cups shredded Mexican cheese blend
- 1 cup diced tomatoes
- ½ cup sliced black olives (optional)
- ½ cup sliced green onions (optional)
- Optional toppings: sour cream, jalapeños, fresh cilantro, avocado
How I Make Insanely Good Mexican Pizza
- Prepare the Taco Beef:
I brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Once it’s almost done, I stir in the taco seasoning and water—simmering until thick and saucy. That aroma means dinner’s already sounding amazing! - Get Tortillas Crispy:
For restaurant-level crunch, I lightly spray both sides of the tortillas with oil and bake them directly on the oven rack at 400°F for 3–4 minutes per side. This step is my secret for pizzas that hold their toppings. - Layer the Pizzas:
I spread a thin layer of refried beans onto each tortilla—this keeps everything juicy and adds creamy flavor. Then I spoon on the taco beef, spreading to the edges. - Add the Sauce:
A spoonful of enchilada or taco sauce over the beef adds a tangy kick and binds all the flavors. - Cheesy Heaven:
I sprinkle each pizza generously with Mexican cheese blend. Sometimes I mix it up with colby jack or pepper jack for more melt and flavor. - Top to Taste:
I scatter diced tomatoes, sliced black olives, and green onions over each pizza. For extra heat or color, I sometimes add jalapeños or cilantro on top. - Bake to Perfection:
I place the assembled pizzas directly on oven racks or a large baking sheet and bake at 400°F for 10–12 minutes, until cheese is bubbly and the edges are golden brown. - Slice & Serve:
Once they’re hot and cheesy, I let the pizzas cool for a minute, then cut into quarters or thirds. I serve with sour cream, avocado, or salsa on the side for dipping.
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