Crispy Baked Mexican Pizza with Seasoned Beef
A homemade version of the fast-food classic, this Mexican pizza layers seasoned ground beef and refried beans between crispy flour tortillas, topped with melted cheddar cheese and fresh vegetables. The dish combines savory spiced meat with creamy beans for a satisfying handheld meal that's less greasy than fried versions. Perfect for casual weeknight dinners, game day gatherings, or feeding a crowd affordably. This rendition lets you control sodium levels and customize toppings beyond chain-restaurant limitations.
Ingredients
- 3 tsp ground cumin
- 3 tsp garlic powder
- 2 tsp chili powder
- 2 tsp paprika
- ⅛ tsp cayenne pepper
- 1 tsp kosher salt
- ⅛ tsp ground black pepper
- 1 pound lean ground beef, or ground turkey or chicken
- ½ cup water(optional)
- 15 oz taco sauce, divided
- 8 count flour tortillas, 10 inch
- 16 oz refried beans, canned
- 8 oz cheddar or colby jack cheese, shredded
- 1 large tomato, chopped
- 1 bunch green onion, sliced
- 4 oz sliced black olives, canned
- taco toppings, sour cream, salsa, guacamole, etc.(optional)
Instructions
- 1
Preheat oven to 400 degrees.
- 2
Combine cumin, garlic powder, chili powder, paprika, cayenne, salt, and pepper in a small bowl.
- 3
Cook ground beef in a skillet over medium-high heat until browned and cooked through, about 5 minutes. Drain excess fat if needed.
- 4
Add taco seasoning and 4 ounces taco sauce to beef. Mix well and simmer on low heat for 5 minutes. Transfer to a shallow bowl.
- 5
Lay 4 tortillas on a lightly oiled baking sheet.
- 6
Spread 4 ounces refried beans on each tortilla.
- 7
Top beans with 4 ounces cooked taco meat.
- 8
Place a second tortilla on top of meat and press down gently.
- 9
Spread 2-3 tablespoons taco sauce on top of each tortilla.
- 10
Sprinkle 3 ounces cheese over each pizza.
- 11
Bake for 5 minutes until cheese melts.
- 12
Remove from oven. Garnish with tomatoes, green onions, and olives.
- 13
Serve with sour cream, salsa, guacamole, or preferred accompaniments.
Tips
Use 93/7 lean ground beef to minimize fat drainage and reduce stovetop cleanup.
Oil the baking sheet lightly to prevent tortilla edges from sticking and tearing during assembly.
Assemble pizzas up to 4 hours ahead, cover with plastic wrap, and refrigerate before baking. Add 2-3 minutes to bake time if chilled.
Good to Know
Refrigerate leftover assembled pizzas in an airtight container for up to 3 days. Do not freeze after baking; freeze unbaked assemblies for up to 1 month, then thaw overnight and bake.
Assemble pizzas up to 4 hours before baking. Cover and refrigerate. Bake directly from cold, adding 2-3 minutes to bake time.
Serve hot from oven with sour cream, salsa, and guacamole on the side. Pairs well with Mexican rice or black beans as sides.
Common Mistakes
Do not skip draining fat from beef to avoid a greasy, soggy pizza base.
Do not overbake to avoid cheese browning excessively and tortilla edges hardening.
Do not press tortillas too hard when layering to avoid breaking them and releasing fillings.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different cheese besides cheddar?
Yes. Monterey Jack, pepper jack, or a Mexican blend work well. Avoid fresh cheeses like queso fresco as they don't melt smoothly. For dairy-free, use a melting plant-based cheddar alternative.
What if I don't have taco sauce on hand?
Combine 1 can tomato sauce with 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, and salt to taste. Or use salsa and reduce water by half.
Can I freeze assembled pizzas?
Yes. Assemble, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before baking. Add 2-3 minutes to bake time if baking from partially thawed state.