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Mexican Pizza Recipe
Ben Carraoli

Mexican Pizza Recipe

I just made this Mexican Pizza 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.
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Prep Time 20 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.