Mexican Pizza

Ingredients and substitutions

Core ingredients

• 1 pound ground beef
• 1 packet taco seasoning
• 3/4 cup water
• 1 (15 oz) can refried beans
• 1 (10 oz) can enchilada sauce
• 1/4 cup diced tomatoes
• 1 1/2 cups shredded Colby Jack cheese
• 8 taco-sized flour tortillas
• 1 tablespoon vegetable oil

Many homemade Mexican pizza recipes use nearly identical ingredients—ground beef seasoned with taco mix, refried beans, enchilada or taco sauce, shredded cheese, tomatoes, and small flour tortillas.​

Ingredient notes

• Ground beef:
  • 80–90% lean is commonly recommended; enough fat for flavor but not so much that the pizza becomes greasy.​
  • Ground turkey or chicken can be substituted for a lighter version, as mentioned in several Mexican pizza adaptations.​
• Refried beans:
  • Canned refried beans are standard; some recipes thin them slightly with a bit of water or broth so they spread more easily.​
  • Vegetarian refried beans or black bean refried style can be used for a vegetarian twist with other toppings.​
• Enchilada sauce:
  • Mild red enchilada sauce is most common, though some use taco sauce or a blend of the two.​
• Cheese:
  • Colby Jack, cheddar, a Mexican blend, or a mix of cheddar and Monterey Jack are all typical; freshly shredded cheese melts more smoothly than bagged cheese.​
• Flour tortillas:
  • Taco-sized (around 6–7 inches) work well for individual pizzas.
  • Some recipes use corn tortillas for a more tostada-like vibe, but most Taco Bell–style copycats specify flour.​

Step-by-step instructions

Step 1: Cook the seasoned beef

1. Preheat the oven to 400°F (200°C).
2. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon or spatula, until browned and no pink remains.
3. Drain excess fat if necessary (depending on the fat content of your beef).

Most Mexican pizza recipes either drain the fat or use lean beef so the pizzas don’t turn out greasy.​

4. Stir in the taco seasoning and 3/4 cup water.
5. Bring to a simmer, then reduce heat and cook until most of the liquid is absorbed and the beef is coated in a thick, flavorful sauce.

Copycat instructions consistently say to simmer taco-seasoned beef until the liquid is mostly gone to avoid soggy tortillas and to concentrate flavor.​

Step 2: Crisp the tortillas

Crispy tortillas are crucial for structure, and recipes take different approaches—pan-frying, baking, or air-frying.​

1. Heat half of the vegetable oil in a large skillet or griddle over medium heat.
2. Working with one tortilla at a time, place it in the hot pan and cook for 4–5 minutes total, flipping occasionally, until golden and crisp on both sides.
3. Add a bit more oil as needed and repeat with remaining tortillas.
4. Transfer crisped tortillas to a paper towel–lined plate or wire rack to cool slightly.

Alternate methods from other recipes include:

• Baking tortillas on a sheet at 375–400°F, flipping once, until crisp and lightly browned.​
• Air-frying tortillas brushed lightly with oil until crisp.​

Your pan-crisping method aligns closely with recipes that aim to get a fried, crunchy base similar to fast-food versions.​

Step 3: Assemble the pizzas

You’ll make four Mexican pizzas, each using two tortillas.

1. Warm the refried beans in a small pan or microwave until spreadable. This step is common to make beans easier to work with.​
2. Spread about 1/4 cup refried beans over one crisp tortilla, going close to the edges.
3. Top the beans with a layer of the seasoned ground beef (about 1/4 of the mixture).
4. Place a second crisp tortilla on top to form the “pizza lid.”

This double-tortilla, beans-and-beef “sandwich” is exactly how many Taco Bell–style Mexican pizza recipes structure the base.​

5. Spread about 2 tablespoons enchilada sauce over the top tortilla, using the back of a spoon to create an even layer.
6. Sprinkle with diced tomatoes.
7. Top generously with shredded Colby Jack cheese.

Most recipes finish with sauce, tomatoes, and cheese, sometimes adding olives or green onions before or after baking.​

Repeat with remaining tortillas and fillings to form all 4 pizzas.

Step 4: Bake until bubbly

1. Place the assembled pizzas on a baking sheet (you may line it with parchment for easy cleanup).
2. Bake in the preheated 400°F oven for 8–10 minutes, or until the cheese is melted and the pizzas are heated through.

Copycat recipes typically bake Mexican pizzas at 375–400°F for under 15 minutes to melt cheese and re-crisp edges.​

3. Remove from oven and let rest for a couple of minutes so the layers can settle.
4. Slice each pizza into quarters using a sharp knife or pizza cutter.
5. Serve immediately while hot and crispy.