Tasty Homemade Mexican Pizza Recipe: A Fiesta on Your Plate

Hot cheese, crispy tortillas, and zesty toppings make this authentic mexican pizza recipe a true crowd-pleaser.

Forget boring takeout and bland imitations.

Bold spices dance across each perfectly crafted slice, bringing restaurant-quality flavors straight to your kitchen.

Street food meets gourmet cooking in this mouthwatering fusion dish.

Layers of seasoned meat, melted cheese, and fresh salsa create an irresistible combination.

The secret lies in using traditional ingredients and cooking techniques passed down through generations.

Every bite promises a delicious journey through Mexican culinary traditions.

Prepare to savor a pizza that breaks all the rules and delights every palate.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 470 kcal

Servings: 5

What’s In Homemade Mexican Pizza

• Large Flour Tortillas: Provides crispy foundation, choose fresh tortillas without tears or mold.
• Vegetable Oil: Helps create golden crispiness, use neutral-flavored oil for best results.

• Ground Beef: Brings rich meaty flavor, select lean beef for healthier option.
• Taco Seasoning: Infuses zesty Mexican spices, choose low-sodium blend for controlled salt intake.

• Refried Beans, Enchilada Sauce: Creates moisture and depth, opt for authentic Mexican brands.

• Shredded Cheese: Delivers melty goodness, blend of cheddar and monterey jack works perfectly.
• Diced Tomatoes, Black Olives, Green Onions: Adds fresh crunch and color contrast.
• Sour Cream, Guacamole: Optional creamy finishing touches for extra indulgence.

Gear You’ll Need For Homemade Mexican Pizza

• Baking Sheet: Essential for crisping tortillas and baking pizzas evenly.
• Skillet: Perfect for browning ground beef and cooking taco seasoning.
• Pastry Brush: Great for lightly oiling tortillas before baking.
• Sharp Knife: Needed for slicing pizzas and chopping toppings.
• Measuring Spoons: Helpful for measuring taco seasoning and water.
• Mixing Spatula: Useful for stirring beef and seasoning in skillet.

How To Make Homemade Mexican Pizza

• Crisp The Tortilla Base

Toast tortillas in the oven until they become golden and crunchy. Make sure both sides get an even crunch for a perfect foundation.

• Brown The Meat

Sizzle ground beef in a hot skillet, breaking it into small pieces. Mix in zesty taco seasoning to infuse rich flavor throughout the meat.

• Layer The Pizza

Spread a smooth layer of refried beans on the first tortilla. Add the spiced beef and top with another crispy tortilla. Pour enchilada sauce generously across the surface and sprinkle cheese for melty goodness.

• Melt And Bake

Pop the assembled pizzas into a hot oven. Watch the cheese transform into a bubbling, golden blanket that hugs all the delicious ingredients underneath.

• Garnish And Serve

Pull the pizzas from the oven and shower them with fresh diced tomatoes, sliced black olives, and chopped green onions. Add a dollop of sour cream or guacamole if desired. Slice into wedges and serve immediately while everything is warm and inviting.

Tasty Tips For Homemade Mexican Pizza

• Perfect Tortilla Crispness: Brush tortillas lightly with oil for extra crunch, ensuring they become golden and crisp without burning.
• Lean Protein Swap: Replace ground beef with ground turkey or shredded chicken for a lighter protein option that still delivers amazing flavor.
• Make-Ahead Magic: Prepare components separately and assemble pizzas just before baking to maintain tortilla crispness and prevent soggy texture.
• Spice Level Control: Adjust heat by choosing mild or hot taco seasoning, or mix in diced jalapeños for those who love extra kick. For milder versions, use less seasoning or opt for a tomato-based sauce with minimal spice.
• Dietary-Friendly Modifications

Serving Homemade Mexican Pizza With Style

• Fiesta Flavor Pairings: Serve alongside zesty Mexican rice or refreshing black bean salad for a complete meal that brings bold southwestern flair.
• Crowd-Pleasing Presentation: Arrange sliced pizzas on a colorful platter garnished with fresh cilantro and lime wedges to create an Instagram-worthy spread that wows guests.
• Personalized Pleasure: Let diners customize their slices with extra toppings like sliced jalapeños, hot sauce, or crumbled queso fresco for a fun, interactive dining experience that celebrates individual tastes.
• Leftover Love: Transform remaining pizzas into next-day lunch by reheating in a skillet or air fryer to maintain crispy tortilla edges and restore melty cheese goodness.

Smart Storage Plan For Homemade Mexican Pizza

• Quick Refrigeration Strategy: Store leftover Mexican pizzas in an airtight container in the refrigerator for 3-4 days. Separate layers with parchment paper to prevent sogginess and maintain crispy texture.
• Smart Reheating Technique: Warm pizzas in a preheated oven at 350F for 8-10 minutes to restore crispiness. Avoid microwave to prevent tortillas from becoming rubbery and losing their delightful crunch.
• Freezer-Friendly Approach: Wrap individual pizzas tightly in plastic wrap, then aluminum foil. Freeze up to 2 months. Thaw overnight in refrigerator before reheating in oven for best results.
• Ingredient Freshness Tip: Keep toppings like diced tomatoes, green onions, and sour cream separate until serving time. This prevents moisture buildup and maintains the pizza's structural integrity and appetizing appearance.

Authentic Mexican Pizza Recipe

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4.5 from 31 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Mexican Pizza, a delightful crossover between Italian and Mexican cuisines, combines crispy tortillas with savory ground beef and melted cheese. Layers of zesty toppings create a quick, satisfying meal you’ll want to enjoy again and again.

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Ingredients

Scale 1x2x3x

• ½ lb (0.5 pound) ground beef
• 1 cup shredded Mexican blend cheese
• 4 large flour tortillas
• ½ cup refried beans
• ½ cup enchilada sauce
• ½ packet (about 1 tbsp) taco seasoning
• 1 tbsp vegetable oil
• ¼ cup water
• ¼ cup diced tomatoes
• ¼ cup sliced black olives
• 2 tbsps chopped green onions
• ¼ cup sour cream (optional)
• ¼ cup guacamole (optional)

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Instructions

1. Crisp Foundations: Brush tortillas with vegetable oil and bake at 400F (200C) for 5-7 minutes until golden and rigid, ensuring both sides achieve a perfect crunch.
2. Flavor Development: Brown ground beef in a skillet, drain excess fat, then incorporate taco seasoning and water, simmering until the mixture thickens and becomes aromatic.
3. Pizza Assembly: Layer the first crisp tortilla with refried beans and seasoned beef, then top with a second tortilla to create a sturdy base for the pizza.
4. Sauce and Cheese: Generously coat the top tortilla with enchilada sauce, then sprinkle an even layer of shredded cheese to ensure complete coverage.
5. Final Baking: Return the assembled pizza to the oven at 400F for 5-7 minutes, allowing cheese to melt completely and flavors to meld together.
6. Garnish and Serve: Adorn the hot pizza with diced tomatoes, black olives, green onions, and optional toppings like sour cream and guacamole.
7. Presentation: Slice the pizza into four quarters and serve immediately to preserve optimal flavor and texture.

Notes

• Manage Tortilla Crispness: Select sturdy, thick tortillas to prevent sogginess and ensure structural integrity during baking and layering.
• Drain Meat Thoroughly: Remove excess fat completely from ground beef to prevent greasy texture and maintain clean, robust flavor profile.
• Control Cheese Melting: Use low-moisture shredded cheese for even melting and avoid potential watery or separated cheese layers.
• Customize Dietary Needs: Substitute ground beef with plant-based crumbles for vegetarian version, or use lean turkey for lower-fat alternative.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 470
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 4 g
• Protein: 22 g
• Cholesterol: 65 mg