Do Share Recipe

Mexican Pizza Recipe | Easy, Cheesy, Crispy Weeknight Dinner

I just made this Mexican Pizza Recipe in my kitchen, and the crunch, the melt, the flavors all hit just right. As I layered beans, beef, tortillas, and cheese, I felt like I was recreating a favorite but fresher and better.

You might also try my Steak Quesadillas Recipe for another fun twist. In this guide I’ll walk you through each step so your homemade version turns out perfect every time.

Ingredients

Here’s what I used and why I chose each —
(Note: this quantity serves about 8 slices or 2 pizzas.)

½ lb ground beef — lean or 80/20; gives savory protein without too much grease
1 medium onion, diced — adds natural sweetness and moisture
1 clove garlic, minced — for depth of flavor
1 Tbsp chili powder — for that classic Mexican spice kick
1 tsp ground cumin — earthy counterpoint to chili
½ tsp paprika — for a mild smoky touch
½ tsp salt & ½ tsp black pepper — to balance flavors
1 (16 oz) can refried beans — creamy base layer that binds ingredients
4 flour tortillas (10-inch) — crisp nicely and hold layers without breaking
½ cup salsa — adds tomato tang and moisture
1 cup shredded Cheddar cheese — sharp, melts well
1 cup shredded Monterey Jack cheese — creamy, mild, excellent melt
2 green onions, chopped — for freshness and crunch on top
2 tomatoes, diced — juicy bite as garnish
¼ cup sliced jalapeños — optional, for heat
¼ cup sour cream (optional) — creamy garnish

Note: several serving

Pro tips:
• Grate your cheeses fresh—pre-shredded often includes anti-caking agents that interfere with melting.
• Use room-temperature refried beans (heat slightly) so they spread smoothly.
• Don’t use frozen spinach or watery veggies — they’ll make the tortillas soggy.

Cooking Time

Here’s how long this recipe takes:

Prep Time: ~20 minutes
Cooking Time: ~25 minutes
Total Time: ~45 minutes

How to Make Mexican Pizza

Step 1: Sauté the Beef & Onions

I start by heating a skillet to medium, then I add ground beef, diced onion, and garlic. I break the meat into small crumbles and cook until browned (about 5–7 minutes). Then I drain excess fat and stir in chili powder, cumin, paprika, salt, and pepper to infuse flavor into every bite.

Step 2: Prepare the Tortilla Layers

While the beef simmers, I place one tortilla flat in a greased pie dish or on a baking sheet. I spread a generous layer of refried beans over it, pressing gently so it sticks. On top, I distribute half the seasoned beef. Then I cover with a second tortilla, sealing the base portion before baking.

Step 3: Bake the Base Layers

With the assembled bottom half, I bake in a preheated 350 °F (175 °C) oven until the tortillas become crisp and golden — about 10 minutes. This ensures a solid, crunchy foundation before the final topping.

Step 4: Add Toppings & Melt Cheese

Once out of the oven, I spoon salsa over the top tortilla, followed by both Cheddar and Monterey Jack cheeses. Then I sprinkle the diced tomatoes, green onions, and jalapeño slices (if using). I return it to the oven for another 5–10 minutes, until the cheese melts perfectly and bubbles up.

Step 5: Slice & Serve

I let the Mexican Pizza rest a minute, then cut it into 4 pieces (or 8 smaller slices). I top each slice with a dollop of sour cream (if using) and scoop them onto plates, ready to enjoy.

Additional Tips for Making This Recipe Better

From my kitchen experience, here are a few tricks I love:

Let the beef cool slightly before layering to avoid soggy tortillas.
Use a wire rack under the baking sheet so air circulates and the bottom stays crisp.
I sometimes mix a little extra salsa into the beans for added moisture.
If I want extra zip, I toss in a bit of chipotle powder or hot sauce.
I always minimize watery toppings (like fresh tomatoes) until after baking.

Variations

Want to experiment? Here are some tasty alternatives (you can also wander over to discover other dinner recipes):

Vegetarian / Vegan option: Replace beef with spiced black beans or lentils, use refried beans (vegan), and swap in plant-based cheese.
Chicken or Steak version: Use grilled shredded chicken or thin steak strips seasoned with taco spices.
Gluten-free: Swap in corn tortillas (watch carefully—they can be fragile).
Extra flavor boost: Add corn kernels, bell peppers, or a drizzle of taco sauce or salsa verde.

You can also adapt this into a layered “Tortilla Lasagna Recipe” style, stacking more layers for a casserole version.

Equipment You Need

Oven-safe pie dish or baking sheet — to bake the pizzas
Skillet or frying pan — for cooking beef and onions
Grater — to shred cheese freshly
Knife & cutting board — for chopping
Wire rack (optional) — helps tortillas stay crisp during baking

How to Serve Mexican Pizza

Here’s how I like to present it for maximum appeal:

Serve slices on a warm plate so they don’t cool too fast.
Garnish with fresh cilantro, extra diced tomatoes, or green onion rings for a pop of color.
Offer side options like guacamole, chips, or a fresh salad.
Use shallow bowls for sour cream or salsa on the side for dipping.

These ideas make the dish pop visually and gastronomically.

Calories Count

Here’s a rough nutrition breakdown (per serving, assuming 8 servings):

Calories: ~370 kcal
Fat: 19 g
Carbohydrates: 32 g
Protein: 20 g
Saturated Fat: ~10 g
Sodium: ~848 mg
Dietary Fiber: ~5 g

How to Store the Leftovers

Refrigerating:
Store in an airtight container in the fridge. It stays good for up to 2 days.

Freezing:
Wrap slices individually in foil, then seal in freezer bags. Freeze for up to 1 month.

Reheating:
Warm in the oven or toaster oven (not microwave) to preserve the crisp texture, about 5–8 minutes at 350 °F.

Why You’ll Love This Recipe

Here’s what makes this Mexican Pizza a win (trust me, I’ve tasted it!):

It’s surprisingly easy to make, even on a weeknight.
The crispy tortilla + melty cheese combo is irresistible.
It’s versatile — you can adapt it for meat-free, gluten-free, or protein-rich versions.
Great flavor customization — you control spice, toppings, and sauce.
It feels like a fun mashup of pizza and tacos in one satisfying dish.

Extra Notes & Tips

Always preheat your oven so the tortillas crisp properly.
Don’t overload with wet toppings until after baking to avoid sogginess.
Use quality cheeses and fresh ingredients for best results.
If your tortillas seem floppy, you can briefly toast them before layering.
Let the pizza rest before slicing to let the layers set.

I hope you enjoy making and savoring this Mexican Pizza as much as I do. If you ever want more comfort-fusion dinner recipes or creative twists, just ask — I’ve got a whole kitchen’s worth of ideas waiting!

Ben Carraoli