Mexican Pizza
This copycat Mexican Pizza features crispy fried tortillas layered with seasoned beef, refried beans, and melty cheese, all topped with red sauce. It's a fast, flavorful, and crunchy meal that tastes even better than the drive-thru.
Equipment
- Large Skillet
- Large baking sheet
- Paper towels
Ingredients
- 1 lb. ground beef
- 1 packet taco seasoning (1oz)
- 2/3 cup water
- 20 corn tortillas
- 1/4 cup oil, for frying
- 1 can enchilada sauce (15 ounces)
- 1 can refried beans (16 ounces)
- 3 cups shredded cheddar or Mexican blend cheese
Optional Garnish
- sliced olives
- diced tomatoes
- sliced green onion
- sour cream
Instructions
- Brown the ground beef in a large skillet over medium heat, then drain off the grease and stir in the taco seasoning and water; let it simmer for 5 minutes. The meat should look evenly coated and moist but not soupy.
- Pour oil into a second skillet over medium-high heat and fry the tortillas one at a time for about 30 seconds per side, adding more oil as needed. They should look lightly golden and feel crisp enough to hold their shape when lifted out onto paper towels.
- Heat the oven to 400°F and line a large baking sheet with parchment paper or a silpat mat. The pan should be ready before you start assembling so the tortillas stay crisp.
- Set 10 tortillas on the prepared baking sheet, then spread each with a thin layer of refried beans, add some taco meat, and sprinkle on a little cheese before topping with a second tortilla. Keep the layers even and light so the stack stays neat and crisp.
- Spread a thin layer of enchilada sauce over each top tortilla and finish with more cheese. The sauce should lightly cover the surface without pooling around the edges.
- Bake for 8 to 12 minutes. The cheese should be fully melted and just starting to bubble.
- Top with olives, tomatoes, green onion, sour cream, or any garnish you like, then cut into wedges and serve right away. The shells stay at their crispiest when they hit the table hot.
Notes
Crispness Tip: To prevent a soggy pizza, fry the tortillas until they are stiff and crisp, drain the beef thoroughly, and apply only thin layers of beans, meat, and sauce.
Easy Assembly: Warm the refried beans slightly before spreading. This makes them glide over the crispy tortillas without breaking them.
Flavorful Glue: Sprinkle a small amount of cheese on top of the meat layer before adding the top tortilla. It helps hold the pizza together when you slice it.
Reheating Leftovers: The best way to reheat Mexican pizza is in an oven or air fryer at 350°F for 5-10 minutes. This will make the shells crispy again. Avoid using the microwave, as it will make the tortillas soft.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.