Description
A delightful homemade Mexican pizza featuring crunchy tortillas, seasoned beef, and plenty of cheesy goodness.
Ingredients
- 1 pound of lean ground beef (or ground turkey/chicken)
- 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
- Optional: jalapeños or avocado slices
Instructions
- Preheat your oven to 375°F (190°C). Spray two baking sheets with non-stick spray.
- Place three tortillas on each sheet and bake for 3-5 minutes. Flip the tortillas and bake for another 2-5 minutes until they’re golden and crispy. Set them aside to cool.
- In a large skillet, cook and crumble the ground beef over medium-high heat until browned and fully cooked. Drain any excess grease.
- Stir in the taco seasoning and 1/2 cup of water into the cooked beef. Bring it to a boil, then reduce the heat to medium-low. Let the mixture simmer for about 10 minutes until it thickens. Set aside.
- In a microwave-safe bowl, warm the refried beans for about 1 minute. Stir to ensure they heat evenly.
- Start assembling your Mexican pizza by spreading a thin layer of refried beans on one crispy tortilla. Add 1/3 of the seasoned beef mixture on top. Place a second tortilla on top to create the second layer.
- Spread 3 tablespoons of enchilada sauce on the top tortilla, then sprinkle shredded cheddar cheese and pepper-jack cheese generously. Add diced tomatoes, green onions, and sliced black olives.
- Repeat this process for the remaining pizzas.
- Place the assembled pizzas back into the oven for about 5 minutes, or until the cheese melts and becomes bubbly.
- Let them cool slightly before slicing and serving.
Notes
Experiment with different toppings and proteins to customize your pizza. For a vegetarian version, skip the meat and load up on veggies.
