Copycat Mexican Pizza (Print Version)
# Ingredients:
→ Base Components
01 -
8 8-inch flour tortillas
02 -
2 tablespoons vegetable oil
03 -
1 cup refried beans, warmed
04 -
1 cup cooked Mexican-seasoned ground beef
→ Sauce and Cheese
05 -
½ cup taco sauce
06 -
¼ cup red enchilada sauce
07 -
1 cup shredded mozzarella cheese
08 -
1 cup shredded Mexican cheese blend
→ Toppings
09 -
½ cup diced tomatoes
10 -
3 tablespoons black olives, sliced
11 -
3 tablespoons green onions, chopped
# Instructions:
01 -
Preheat your oven to 400°F. Heat vegetable oil in a non-stick skillet over medium heat. Fry each tortilla one at a time for 2-3 minutes per side until golden brown and crispy. Drain on paper towel-lined plates.
02 -
Place 4 of the fried tortillas on a large baking sheet. Spread an even layer of warmed refried beans over each tortilla, then add a layer of the cooked Mexican-seasoned ground beef.
03 -
Sprinkle half of the mozzarella cheese over the beef layer on each pizza. This helps hold everything together when you add the top tortilla.
04 -
Place the remaining 4 fried tortillas on top of each pizza base. In a small bowl, mix the taco sauce and enchilada sauce together, then spread 2 tablespoons of this sauce mixture over each top tortilla.
05 -
Sprinkle the remaining mozzarella cheese and all of the Mexican cheese blend evenly over the sauced tortillas. Make sure to cover the edges well.
06 -
Bake for 3-4 minutes until the cheese is completely melted and bubbly. Remove from oven and immediately top with diced tomatoes, black olives, and green onions. Cut each pizza into quarters and serve hot.
# Notes:
01 -
Make sure to fry tortillas until crispy - this prevents them from getting soggy under the toppings
02 -
Warm the refried beans before spreading to make them easier to work with
03 -
Pre-cook and season your ground beef with taco seasoning for authentic flavor
04 -
Don't overbake - just until cheese melts to keep the tortillas from getting too hard