Homemade Mexican Pizza
Ingredients:
- 1 pound lean ground beef
- 1 packet (1 ounce) taco seasoning
- 1/2 cup water
- 6 medium flour tortillas
- 1 can (16 ounces) refried beans
- 1 can (10 ounces) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper-jack cheese
- 1 Roma tomato, diced
- 1 green onion, diced
- 1 small can sliced black olives
Instructions:
1. Preheat oven to 375°F. Spray two baking sheets with non-stick spray. Place 3 tortillas on each sheet.
2. Bake the tortillas for 3-5 minutes, flip them, and bake for another 2-5 minutes until golden and crispy. Set aside.
3. In a skillet, cook and crumble the ground beef over medium-high heat. Drain the grease.
4. Add taco seasoning and water to the beef, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes and set aside.
5. In a microwave-safe bowl, warm the refried beans. Spread a thin layer of beans on one tortilla.
6. Top with 1/3 of the meat mixture, then place another tortilla on top.
7. Spread 3 tablespoons of enchilada sauce on the top tortilla. Sprinkle with cheddar and pepper-jack cheese. Add diced tomato, green onion, and sliced black olives.
8. Repeat this process with the remaining tortillas to create three pizzas in total.
9. Bake the pizzas for 5 minutes, or until the cheese is melted and bubbly. Allow them to cool slightly before slicing and serving.
I absolutely adore making Mexican Pizza at home! It’s such a fun and flavorful twist on a classic, and honestly, it tastes even better than anything you can get from a drive-thru. Plus, making it yourself means you can load it up with all your favorite toppings and get that perfect, gooey melted cheese every single time. Here are some of my go-to tips to make your homemade Mexican tortilla pizza an absolute showstopper! The Secret to Crispy Tortillas: The base of any good Mexican pizza is a super crispy tortilla. While the recipe says to bake them, I sometimes like to give them a quick fry in a little oil for an extra-crispy, golden-brown finish. Just a minute or two per side in a hot skillet can really elevate the texture. If you're baking, don't rush it! Make sure they're genuinely golden and firm before adding your toppings. This prevents a soggy bottom – nobody wants that! Achieving That Perfect Melted Cheese: That luscious, melted cheese is key! Using a combination of cheddar and pepper-jack gives you both creaminess and a little kick, which I love. For an even melt, make sure your cheese is freshly shredded from a block rather than pre-shredded bags, as these often contain anti-caking agents that can inhibit a smooth melt. You can also experiment with other cheeses like Monterey Jack or a Mexican blend. Want extra cheesiness? Feel free to add a little more than the recipe calls for – I definitely do sometimes! Beyond the Basics: Topping & Filling Variations: While ground beef is classic, this pizza is incredibly versatile. I've often swapped it out for shredded chicken (rotisserie chicken works great for a shortcut!) or even a vegetarian option using black beans, corn, and bell peppers instead of meat. Don't be afraid to get creative with your toppings! Besides the diced tomatoes, green onions, and black olives, I love adding sliced red onions for a bit of bite, or some tangy pickled jalapeños for a spicy kick. A sprinkle of fresh cilantro right before serving also adds a wonderful fresh flavor. For an extra rich finish, a dollop of sour cream or guacamole on top after baking is a game-changer. Making it Your Own – Spice Levels and Sauces: If you like things spicier, you can easily add a pinch of cayenne pepper to your ground beef, or use hot enchilada sauce. Conversely, if you prefer milder flavors, stick to mild taco seasoning and enchilada sauce. You could even use a different sauce base like a mild salsa or a creamy white sauce for a unique twist. Serving Suggestions & Leftovers: This Mexican pizza is a meal in itself, but it pairs wonderfully with a simple side salad or a bowl of tortilla chips and salsa. If you happen to have any leftovers (which is rare in my house!), store them in an airtight container in the fridge. Reheat in a toaster oven for a few minutes to bring back some crispiness, or in the microwave if you're in a hurry, though it might be a bit softer. Trust me, once you try this homemade version, you'll be making it again and again!