Save
Whenever I make this Mexican Pizza, it gets everyone at the table hyped for dinner. It totally nails that Taco Bell vibe but everything tastes fresher, and you get to pile on your favorite toppings, so honestly, it beats takeout every time.
I came up with these Mexican Pizzas on a packed weeknight when I just wasn't up for a drive thru run. My crew looked doubtful, but one bite in, they were all just silently happy. Now we end up making them a couple times monthly.
Ingredients
- Sour cream: cools things down and adds creamy tang—go for the full-fat stuff
- Shredded cheese: melts into those stacked layers—shred it fresh if you can, it melts smoother than the bagged kind
- Flour tortillas: the crispy layers that hold all the good stuff together—pick thin ones for max crunch
- Red onion: gives a punch of flavor and some crunch—chop it up small
- Enchilada sauce: this brings in that deep, tangy zing—pick mild, medium, or spicy, whatever you're into
- Ground beef: the main filling—85/15 is the sweet spot, not too greasy but plenty juicy
- Taco seasoning: packs in all those classic bold flavors—grab a no-MSG option or whip up your own
- Black olives: salty little bites that cut through all the richness—those pre-sliced ones work fine
- Green onions: sprinkle on for color and a mild onion bite—use both the green and white bits
- Refried beans: makes things creamy and ups the protein—traditional or vegetarian both work
- Tomatoes: adds fresh pops of flavor—Roma's great, not too watery
Step-by-Step Instructions
- Top and Finish:
- Once your pizzas are piping hot, decorate them with chopped tomatoes, red onion, olives, some sour cream, and a sprinkle of green onions. Make sure to get a bit of everything on each bite and dig in while they're still crispy and melty.
- Time to Bake or Fry:
- If you're using an air fryer, crank it to 400°F and go for about 5 minutes until the cheese has totally melted and the tortilla is golden. In the oven, bake at 350°F for 8 to 10 minutes, but watch those edges so they don't burn. On the stove, pop your creation in a pan with a lid; medium heat for 4-5 minutes does the trick for a crisp bottom and gooey cheese.
- Do the Sauce and Cheese:
- Spoon a bit of enchilada sauce right over that top tortilla so everything gets coated all the way to the edges. Cover with a good handful of cheese so it gets that bubbly, melty finish.
- Put Together the Base:
- Smear refried beans all over one tortilla, right to the edge, so your filling doesn't escape. Put your cooked, seasoned beef over the beans, spreading it out. Toss on a little cheese, then slap the second tortilla on top and press so it all sticks together.
- Brown the Beef:
- Break up your ground beef in a pan on medium, and keep stirring until you don’t see any pink—takes about 5-8 minutes. Drain off any grease (no one likes soggy pizza). Mix in taco seasoning, some water, and a splash of enchilada sauce. Simmer for a couple minutes so the flavors come together and it thickens up a bit.
Save
If you’re wondering, the enchilada sauce is what really levels up these pizzas beyond just a plain quesadilla. The first time I made them, I nearly subbed in taco sauce, but I’m so glad I didn’t—the rich, smoky flavor from the enchilada sauce brings that real-deal Taco Bell taste that keeps everyone grabbing seconds.
Make Ahead Options
You can totally meal prep with these. Cook the beef filling up to three days ahead and store it sealed in the fridge. Dish up your beans in advance too. When it’s time to eat, just build and cook your pizzas as usual. This trick saves tons of time on busy nights or if you’re feeding a crowd but want to chill, not be stuck in the kitchen.
Tasty Variations
Anyone going meatless can swap beef for a plant-based protein or just use extra beans with some sautéed peppers and onions. Add black or pinto beans for more bite and protein. Like it hot? Toss jalapeños into the beef or serve plenty of hot sauce on the side. If you want a twist, try corn tortillas—they’re gluten free and up the classic flavor, even if they don’t hold quite as firm.
Save
Serving Ideas
Mexican Pizza is filling on its own but goes great with a crisp green salad dressed with cilantro and lime. Spanish rice on the side helps mop up the saucy bits too. Want appetizers? Chips and guacamole are always a hit. For parties, slice each pizza into smaller pieces so folks can snack as they move around.
Recipe FAQs
- → Would corn tortillas work instead of flour ones?
Sure! Corn tortillas offer a crispier bite and a slightly different taste compared to flour ones.
- → How do I make the tortillas extra crispy?
Using an air fryer gives the crispiest result, but baking it or frying in a pan works nicely too.
- → Can I make a vegetarian version?
Definitely! You can swap the beef for plant-based crumbles or even sautéed veggies.
- → What’s the best way to keep leftovers fresh?
Store them in the fridge inside an airtight container for up to 3 days. For crispiness when reheating, use an air fryer or oven.
- → What should I add on top for extra flavor?
Try sour cream, diced veggies, black olives, or fresh green onions to elevate the taste!
- → Can I experiment with different fillings?
Of course! Shredded chicken, black beans, or even pulled pork would all make great swaps for the beef.