If you love Mexican food and you’re also partial to a good old pizza, then this recipe is going to be a real treat! Flour tortillas are topped with taco flavored beef, beans, cheese, and more, and then baked in the oven until crisp and delicious.
The tortilla saves time and effort making a flour crust and it also comes out nice and crispy, so if thin crust happens to be your favorite kind of pizza base, you’re in luck because this Mexican pizza is ideal for you.
As for the toppings you can mix and match what goes on there, perhaps swapping the ground beef for ground chicken or even ground pork, or adding some finely chopped vegetables. Another idea is to prepare a variety of toppings and then just let everyone assemble their own Mexican pizza! This is a very easy recipe that’s always a huge hit.
Why You’ll Love the Recipe:
These delicious Mexican pizzas are made with crispy tortillas, juicy beef and more. They make a lovely dinner, paired with your favorite Mexican or Italian sides.
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How to Serve Them:
Enjoy the pizzas hot, as soon as they’re cooked. They’re good with anything from Spanish rice to steamed vegetables or a crisp salad.
Can You Make Them Ahead?
Prepare the beans, cook the taco meat and assemble the pizzas in advance if you want to.
Storage Instructions:
Leftovers will keep for up to 3 days in a covered container. The tortilla will get a little less crispy.
Variations and Substitutions:
Use monterey jack, cheddar or any other cheese in place of the colby jack if you like. You can also swap the taco seasoning for individual spices like cumin, chili powder, garlic powder, and ground paprika.
Mexican Pizza
Ingredients
- 1 pound ground beef
- 15- ounce can refried beans
- 1 package taco seasoning
- 1 ½ cups shredded colby jack cheese
- 10- ounce can enchilada sauce
- ¾ cup water
- 1 tablespoon vegetable oil
- ¼ cup diced fresh tomatoes
- 8 taco-sized flour tortillas
Instructions
- Preheat the oven to 400°F.
- Brown the meat in a skillet, breaking it up using a wooden spoon.
- Stir in the water and taco seasoning, and simmer until most of the liquid is gone.
- Pour half the oil into a skillet and heat it up.
- Add 4 of the tortillas and cook for 4 to 5 minutes, flipping often, until crisp.
- Repeat with the rest of the oil and the rest of the tortillas.
- Spread ¼ cup of beans over 4 of the tortillas and top with the beef mixture.
- Put another tortilla on top of each one and add enchilada sauce and tomatoes on top.
- Sprinkle over the cheese.
- Bake for 8 to 10 minutes or until the cheese is melted.
- Enjoy!
