Mexican Pizza with Crisp Tortilla

This copycat Mexican Pizza recipe brings the fun and flavor of your favorite fast food right to your home kitchen. Layers of crispy tortillas, savory beans and beef, melty cheese, and bright toppings come together in a playful way that always vanishes fast from my table. If you are craving something cheesy and bold, you will love making your own version

I first tried a homemade Mexican pizza on a weeknight when my kids were begging for takeout It was such a hit that now it is a regular part of our dinner rotation and everyone loves to help assemble their own

Ingredients

• Ground beef: Choose lean beef for less grease and a hearty flavor
• Taco seasoning: Adds all the classic Mexican spice notes Use a favorite brand or a homemade blend
• Water: Helps the seasoning soak into the beef
• Taco sauce: Adds tang and extra spice Look for one with real tomato or make your own
• Flour tortillas: Pick six inch size for easy layering Look for ones that feel soft and fresh no cracks
• Vegetable oil: Any neutral oil will work like avocado or olive Make sure it is fresh for a clean taste
• Refried beans: Buy a quality brand with just beans and salt or cook and mash your own
• Enchilada sauce: Brings extra sauciness and rich flavor Look for one with low sugar and plenty of chili
• Cheddar cheese: Use sharp cheddar for bold flavor Shred it yourself for best melting
• Pepper jack cheese: For a little creamy heat Shredding from a block gives the best melt
• Tomato: Pick a ripe large tomato or two small ones Seed them to avoid sogginess
• Black olives: Choose pitted sliced olives for convenience Look for ones that are glossy and not mushy
• Green onions: Bright flavor and color Snip with kitchen scissors for easy prep
• Sour cream: Optional but adds creaminess and helps balance spice Use full fat for smoothest texture

Step-by-Step Instructions

Brown the Beef:

Heat a large skillet on medium high Add the ground beef and break it up Cook until fully browned about eight minutes Drain any grease from the pan

Season the Meat:

Sprinkle taco seasoning over the cooked beef Pour in the water Stir well to coat all the meat Add the taco sauce Stir again Bring to a boil then reduce the heat to medium low Let it simmer for ten minutes Stir occasionally Remove from heat and cover to keep warm

Fry the Tortillas:

Pour oil into a clean large skillet and heat on medium Test the oil by dipping in the edge of a tortilla If it sizzles it is ready Gently slide each flour tortilla into the oil one at a time Fry for about sixty seconds per side until golden and crisp If bubbles form use a fork to gently pop them Place fried tortillas on a paper towel lined plate to drain Any soft spots can be fried an extra few seconds

Warm the Beans:

Open the can of refried beans and spoon into a small saucepan Warm over medium heat stirring often until soft and spreadable Do not boil Cover and keep on very low heat

Assemble the Layers:

Preheat oven to four hundred degrees Place a fried tortilla on a baking sheet Spread with a generous layer of warm beans Top with a scoop of seasoned taco meat Place another fried tortilla on top Spread with three or four tablespoons enchilada sauce Scatter cheddar and pepper jack cheese evenly over the sauce

Toppings:

Sprinkle with diced tomato and sliced black olives Repeat with remaining tortillas to make six pizzas

Bake:

Slide the baking sheet into the oven Bake for ten to twelve minutes until cheese is melted and bubbly and edges are golden

Finish and Serve:

Remove pizzas from the oven Top with fresh green onions Cut into wedges Serve warm with a dollop of sour cream if you like

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My favorite part of this recipe is that first crack through the crispy tortilla My kids always get excited sprinkling the cheese and tomatoes on top and it becomes a mini pizza party at our house every time we make these

Storage Tips

Store leftover pieces covered in the fridge for up to four days To keep the tortillas crisp reheat in the oven at three hundred fifty degrees for about six minutes or in an air fryer for two to three minutes The cheese melts again and the edges get crunchy

Ingredient Substitutions

You can swap the ground beef for turkey or make a vegetarian version by skipping the meat and using extra beans For a gluten free option use corn tortillas About the cheese You can use all cheddar or try Monterey jack for a milder flavor If you cannot find taco or enchilada sauce use salsa or tomato sauce spiced up with cumin and chili powder

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Serving Suggestions

These pizzas are even better with a side of guacamole or pico de gallo A green salad balances the richness beautifully Sometimes I serve chips and salsa to start If you want to stretch the meal add cooked rice or a bean salad

A Little History

This fun dish took inspiration from chain restaurant fusion and classic Mexican flavors While it is not traditional Mexican cuisine it definitely celebrates the love of cheese and beans in American style Mexican food I remember Mexican pizzas as a special treat in high school Now making them at home feels nostalgic and even more satisfying

Recipe FAQs

→ How do you keep the tortillas crispy?

Fry each tortilla in hot oil until lightly golden, then drain on paper towels before layering. This prevents sogginess when baked.

→ Can this be reheated without getting soggy?

Yes, reheat slices in an oven at 375°F or use an air fryer for 2-3 minutes to restore the crisp texture.

→ What toppings work best?

Classic choices include diced tomatoes, sliced black olives, green onions, and a dollop of sour cream. Customize as desired!

→ Can I use corn tortillas instead of flour?

Yes. Corn tortillas add a different flavor and texture but will work. Adjust frying time as needed for crispiness.

→ Are the beans and beef necessary?

Both add richness and heartiness, but beans or beef can be omitted for a vegetarian or lighter version if preferred.