Description
This homemade Mexican pizza recipe features layers of seasoned ground beef, refried beans, and melted cheddar cheese between crispy flour tortillas, topped with enchilada sauce and fresh toppings for a flavorful and satisfying meal.
Ingredients
Scale
Meat and Seasoning
- 1 lb lean ground beef
- 1 packet (1 oz) taco seasoning
- ½ cup water
Base and Sauce
- 6 medium flour tortillas
- 1 can (16 oz) refried beans
- 1 can (10 oz) red enchilada sauce
Cheese and Toppings
- 1 cup shredded cheddar cheese
- Diced tomatoes (to taste)
- Sliced black olives (to taste)
- Chopped green onions (to taste)
- Jalapeños (to taste)
- Sour cream or guacamole (for serving)
Instructions
- Brown the Beef: In a skillet over medium heat, cook the lean ground beef until it is fully browned. Add the taco seasoning packet and ½ cup of water, then simmer the mixture for 5 minutes to allow the flavors to meld.
- Prep Tortillas: Lightly toast the flour tortillas in a skillet until they are golden and slightly crisp to provide a firm base for the layers.
- Layer It Up: On a baking sheet, spread a generous layer of refried beans onto one toasted tortilla. Add the seasoned ground beef on top, then cover with a second tortilla to form the pizza layers.
- Sauce & Cheese: Spoon the red enchilada sauce evenly over the top tortilla and then sprinkle a generous amount of shredded cheddar cheese over the sauce.
- Bake: Place the assembled pizza in a preheated oven at 400°F (200°C) and bake for 10 to 12 minutes, or until the cheese is melted and bubbly.
- Top & Serve: Once baked, remove from the oven and add your favorite fresh toppings such as diced tomatoes, sliced black olives, chopped green onions, and jalapeños. Serve with sour cream or guacamole and slice into quarters.
Notes
- For a spicier pizza, increase the amount of jalapeños or add hot sauce to the beef mixture.
- You can substitute ground turkey or chicken for leaner protein options.
- Use corn tortillas for a gluten-free alternative, though they may be less sturdy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Serve with a side of Mexican rice or a fresh salad for a complete meal.
