These Mexican Pizzas are even BETTER (and healthier) than the ones you love from Taco Bell! They’re made with ground beef, refried beans, and cheese baked inside corn tortillas.
While Mexican Pizzas is definitely Americanized Mexican food, if you’re looking for authentic Mexican food check out my Authentic Mexican Rice, Homemade Tamales or Tres Leches Cake!
Mexican Pizzas
Who loves Mexican Pizzas from Taco Bell? Well, you’re in for a treat because I stole that idea but made it way BETTER! These homemade Mexican Pizzas are delicious and one of those meals that everyone can agree on. My kids love to build their own, which makes the process even easier for me, and I love cooking with them!
Ingredients in Mexican Pizza:
- ground beef
- packet of taco seasoning (or homemade)
- water
- oil
- corn tortillas
- refried beans
- red enchilada sauce
- shredded cheddar cheese
- roma tomato
- sliced olives
- green onions
How to make Mexican Pizzas:
- Cook ground beef. Add taco seasoning and water and stir to combine.
- Cook corn tortillas. Lightly pan fry them in a little bit of oil.
- Assemble. Spoon a thin layer of enchilada sauce on top of one corn tortilla, spread refried beans on and top with a spoonful of taco meat. Sprinkle cheese over the meat and place a second corn tortilla on top.
- Top with enchilada sauce. Spread thin layer of enchilada sauce on top of the tortilla and sprinkle with more cheese.
- Bake at 400 degrees for about 10 minutes, until cheese is melted and bubbly.
- Garnish with olives, tomatoes, green onion and sour cream. Cut into wedges to serve.
I think they taste best warm from the oven, but feel free to store leftovers covered in the refrigerator for up to a week. You can reheat them in the oven, in a skillet on the stove, or in the microwave.
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Easy Mexican Pizzas
Video
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning (or homemade)
- 2/3 cup water
- 1 Tablespoon oil
- 20 corn tortillas
- 1 16 oz can refried beans
- 1 10 oz can red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 roma tomato , diced
- 1 small can sliced olives
- 3 green onions , chopped
Instructions
- Cook ground beef, crumbling it into small pieces with a wooden spoon as it cooks. Remove any grease.
- Add taco seasoning and water and stir to combine.
- Heat oil in a small skillet over medium-high heat. Once hot, cook corn tortillas one at a time until golden and slightly crisp on both sides, flipping half way through. Remove to a paper towel.
Assemble pizzas:
- Spoon a thin layer of enchilada sauce on top of one corn tortilla. Spread refried beans on and top with a spoonful of taco meat.
- Sprinkle cheese over the meat and place a second corn tortilla on top.
- Spread with another thin layer of enchilada sauce and sprinkle with more cheese.
- Bake at 400 degrees F for about 10 minutes, until cheese is melted and bubbly.
- Garnish with olives, tomatoes, green onion and sour cream. Cut into wedges to serve.
Nutrition
HAVE YOU TRIED THIS RECIPE?!
RATE THIS RECIPE AND COMMENT BELOW! I WOULD LOVE TO HEAR YOUR EXPERIENCE.
Liz S says
So good! I used homemade enchilada sauce and refried beans.
Lauren Allen says
I bet those two homemade steps took them over the top! YUM!
Jessica Bradford says
I made my own enchilada sauce and refried beans, too. Great addition.
Sarah says
I made these tonight hoping for a recreation of that delicious crunchy Mexican pizza from TB.
I didnt get that. I even fried my tortillas longer but it seemed after baking them they went back to being soft.
Flavor was still good, husband and kids gave it a thumbs up.
I’ll make it again but will likely skip cooking the tortillas separately…which is honestly the most tedious part of this recipe.
gayle says
The first time I made these I cooked the tortillas in oil like the recipe states–and I HATE that smell of cooking oil in my house. So the second time I sprayed the tortillas with avocado cooking spray and baked them in the oven. Problem solved. Also, I had a heck of a time getting my beans to spread over the enchilada sauce and I didn’t think it really made a difference, so the second time I spread the beans first and then the sauce. Problem solved. I made mine vegetarian–I put the taco seasoning in the beans (about a half a package). Messy to eat but worth it. And don’t skimp on the toppings–those green onions and stuff is really what makes these great.
Lauren Allen says
Great idea, thanks for sharing!
Jessica Bradford says
This was great!! I was looking for a recipe, because I had a lot of tortillas (both corn and flour), plus, leftover taco meat from another Taco Bell CopyKat recipe. I made my taco meat with homemade taco seasoning and my sour cream was homemade. Amazing! I can’t believe that my sour cream turned out so good. I would love to master homemade tortillas. My Rotel and Enchilada sauce were homemade and I cooked my pinto beans at 3:00pm, so that they would be ready by 6:00 pm. I just mashed them and they were great. No pan frying, as one would think. I used a Pinterest recipe for everything.