Mexican Pizza with Ground Beef

Few things satisfy a weeknight craving faster than a homemade Mexican Pizza it is got layers of crisp tortillas creamy beans seasoned beef and all your favorite toppings For years this has been my go to whenever I want Tex Mex flavor without the fuss of takeout Your oven does the work while you kick back and watch the cheese bubble

I first whipped this up for a movie night and it quickly became our Friday tradition The kids love turning their pizza into smiley faces with veggies and I love that clean up is a breeze

Ingredients

• Medium flour tortillas: Give structure and crunch use fresh tortillas for best results
• Ground beef: Offers classic taco flavor choose lean ground beef for less grease
• Taco seasoning: Brings spice and depth Homemade or store bought works
• Water: Needed to blend seasonings into the meat mixture
• Refried beans: Add creamy texture and hold everything together Look for low fat or vegetarian options if desired
• Enchilada or taco sauce: Adds tangy zippy moisture Look for a robust sauce with simple ingredients
• Shredded Mexican blend cheese: Melts perfectly and delivers that signature gooeyness Freshly grated is best
• Diced tomatoes: Provide juicy freshness go for firm ripe tomatoes
• Sliced green onions: Add a mild bite and color snip fresh for the brightest flavor
• Sliced black olives: Optional but offer a briny punch Use from a jar or can
• Oil: For brushing tortillas Ensures maximum crispness Use a neutral oil like canola or avocado

Instructions

Prep the Oven and Sheet:

Preheat your oven to four hundred degrees Fahrenheit Place a large baking sheet on the center rack to heat which helps crisp the pizza bottoms

Brown the Beef:

Add ground beef to a skillet and break up over medium heat Let cook until browned with no pink left about eight minutes Drain off any extra fat with a spoon or paper towels

Season the Meat:

Stir taco seasoning into the beef with half a cup of water Simmer gently for five minutes stirring often until the liquid reduces and coats the meat so it is thick but scoopable

Crisp the Tortillas:

Brush both sides of each tortilla lightly with oil Lay in a single layer on a clean baking sheet or work in batches in a skillet Bake or pan fry each until golden and crisp usually four minutes per side Rotate as needed for even crispness

Layer the Base:

Spread a generous spoonful of refried beans evenly on the center of four crisp tortillas Top with a scoop of warm seasoned beef Spread to the edges without overfilling

Build the Pizza Stack:

Place another crispy tortilla over the beans and beef to make a sturdy sandwich Press gently to seal the layers

Add the Sauces and Toppings:

Spread a few spoonfuls of enchilada or taco sauce over each top tortilla Keep the sauce away from the edges to avoid dripping Pile on shredded cheese diced tomatoes green onions and black olives if you like

Bake to Melty Perfection:

Return the stacked pizzas to the oven Bake for eight to ten minutes or until the cheese is melty and bubbling and edges look deeply golden Remove from oven and let rest two minutes before slicing

Slice and Serve:

Use a sharp pizza cutter or large knife to slice each pizza into quarters or sixths Serve hot and enjoy with extra toppings or salsa on the side

My personal favorite part is the cheese layer especially when it gets golden at the edges My kids always argue over who gets the corner slice because it is the crispiest

Storage tips

Cool leftovers completely before transferring to an airtight container Mexican Pizza will keep in the fridge for three days Reheat on a baking sheet in a hot oven to revive the crispiness avoid the microwave if possible because that will soften the tortillas

Ingredient substitutions

Swap ground turkey or chicken for the beef or try a vegetarian version with extra beans Lentil taco filling works beautifully Use pepper jack or cheddar if you do not have Mexican blend cheese Add fresh jalapenos if you want extra heat

Serving suggestions

Serve sliced with salsa sour cream or guacamole Offer with a crunchy salad or grilled corn to round out the meal Mexican Pizza also makes a great appetizer for casual get togethers

Cultural and historical context

Mexican Pizza as we know it is a Tex Mex invention popularized by fast food but inspired by Mexican tostadas The layered crispy tortillas and melty cheese pay homage to both cuisines I appreciate how it brings people together to celebrate flavor and fun

Seasonal Adaptations

Use roasted summer veggies like corn and peppers in place of beef for a lighter take Add diced avocado and a squeeze of lime in late spring for extra brightness Top with pickled jalapenos or radishes in cooler months for crunch

Success stories

Many home cooks have told me this recipe convinced picky eaters to love refried beans One friend prepped a double batch for a birthday party and it was the first platter to vanish My favorite part is watching the kids sprinkle toppings and get excited about eating what they helped make

Freezer meal conversion

Assemble the pizzas up to the baking step Wrap tightly and freeze for up to one month Bake straight from frozen at four hundred degrees Fahrenheit for fifteen to eighteen minutes until hot and bubbly Then add your cold toppings

Mexican Pizza never fails to make my family smile Keep experimenting with toppings and make it your own

Recipe FAQs

→ How do I get tortillas crispy?

Lightly brush tortillas with oil and bake or pan-fry until golden and crisp before assembling.

→ Can I use chicken instead of beef?

Yes, shredded or ground chicken seasoned with taco spices is a tasty alternative to beef.

→ What toppings work well?

Try fresh diced tomatoes, sliced green onions, black olives, jalapeños, or cilantro for extra flavor.

→ Is it possible to make this vegetarian?

Omit beef and use more beans or a meat alternative to enjoy a satisfying vegetarian version.

→ How do I prevent sogginess?

Ensure tortillas are well-crisped and avoid overloading with sauce to maintain a sturdy, crunchy base.