Copycat Mexican pizza layers seasoned beef, refried beans, two crisp flour tortillas, red enchilada sauce, cheddar, and pepper jack. A quick shallow fry gives the tortillas the rigid, crunchy texture needed to support the filling, while a short oven bake melts the cheese without softening the base.
The recipe makes six individual pizzas from twelve taco-size tortillas. Preparing the beef, cheese, toppings, and baking sheet before frying makes assembly quick and helps every tortilla stay crisp.
Ingredients for Copycat Mexican Pizza
For the beef, use 1 pound ground beef, turkey, or chicken, one optional diced yellow onion, one packet taco seasoning, and 1/4 cup water. Fry twelve taco-size flour tortillas in 3/4 to 1 cup canola, vegetable, or avocado oil.
Assembly needs one 15-ounce can refried beans, one 10-ounce can red enchilada sauce, 8 ounces shredded cheddar, and 8 ounces shredded pepper jack. Finish with one or two chopped tomatoes and 2 to 3 tablespoons sliced green onions.
If you enjoy this recipe, you may also like Chicken Spaghetti.
How to Make Mexican Pizza
- Cook the beef. Brown the meat and optional onion over medium heat. Drain excess grease, stir in taco seasoning and 1/4 cup water, then simmer 3 to 5 minutes until thick.
- Fry the tortillas. Heat the oil in a separate skillet over medium-high. Fry each tortilla about 30 seconds per side until golden and crisp, then drain on paper towels.
- Prepare the oven. Heat to 400°F and line a sheet pan with parchment.
- Build the center. Spread beans on one crisp tortilla, add seasoned beef, and sprinkle with the mixed cheeses.
- Close each pizza. Set a second tortilla on top, then spread enchilada sauce over it and add more cheese.
- Repeat. Assemble six pizzas and arrange them without overlap on the sheet pan.
- Bake. Cook for 6 to 8 minutes, until the cheese is melted and bubbling.
- Finish. Add chopped tomatoes and sliced green onions immediately before serving.
For storage details after serving, the USDA leftovers and food safety guidance.
Season the Beef without Leaving Excess Liquid
Break the meat into small crumbles so it forms a stable, even layer. If onion is included, cook it with the beef until softened. Drain visible fat before adding the seasoning and water.
Simmer uncovered for the full 3 to 5 minutes. The mixture should be moist enough to hold together but not release liquid when spooned onto a tortilla. A wet filling quickly softens the crisp shells and makes the assembled pizzas difficult to lift.
If you enjoy this recipe, you may also like Cowboy Spaghetti.
Fry Thin, Crisp Tortillas
Use a skillet slightly wider than the tortillas and maintain a shallow layer of hot oil. Fry one at a time for about 30 seconds on each side, turning when the first surface becomes evenly golden. The tortillas should feel firm as they leave the pan.
Drain in a single layer on paper towels. Stacking hot tortillas traps steam and reverses the crisping. Give the oil a moment to return to temperature before the next tortilla if browning begins to slow.
Build Two Balanced Layers
Spread refried beans close to the edge of the lower tortilla without using so much that they squeeze out. Add a thin layer of beef and a modest amount of both cheeses. Press the second tortilla on lightly rather than compacting the filling.
Keep the red enchilada sauce on the upper tortilla only. It adds flavor and holds the final cheese while leaving the bottom layer dry enough to remain crisp. Divide the fillings across all six pizzas before heavily topping any one of them.
Bake Briefly and Serve Immediately
The components are already cooked, so the 6- to 8-minute oven time is only for heating the layers and melting the cheese. Remove the pizzas as soon as the top bubbles; a long bake lets sauce soak into the tortillas.
Add cool tomatoes and green onions after baking. Cut with a sharp knife or pizza wheel and serve at once. Sour cream, sliced jalapeños, or olives can be offered separately without changing the crisp base.
Plan the Assembly for Six Pizzas
Set out all 12 fried tortillas before you begin, then divide the beans, beef, enchilada sauce, and cheese into six roughly equal portions. Working this way keeps the first pizza from becoming overfilled and the last one from coming up short. A thin, even layer is more stable than a tall mound in the center.
Keep the bean-and-beef layer just inside the tortilla edge and press the second tortilla down gently. Spread enchilada sauce across the upper tortilla before adding cheese. The sauce belongs on top, where it can soften only the surface, rather than inside where it could make both crisp tortillas soggy.
If the tortillas were fried in batches, use the flattest ones for the bottom layers. Slightly curved pieces work well on top. Assemble directly on the parchment-lined baking sheets to avoid moving a filled pizza and cracking its shell.
Troubleshooting
- Soft tortillas: Fry until rigid and drain without stacking.
- Greasy pizza: Drain both beef and tortillas thoroughly.
- Layers slide: Use thin, even portions of beans and meat.
- Bottom becomes soggy: Keep enchilada sauce on the top tortilla.
- Cheese does not melt: Spread the shreds evenly and bake until visibly bubbling.
Storage and Reheating
Mexican pizzas are best immediately after baking. For leftovers, cool them completely and refrigerate in a shallow airtight container for up to 3 days, keeping fresh toppings separate.
Reheat on a rack or preheated sheet pan in a 375°F oven until hot and crisp at the edges. An air fryer also refreshes the tortillas well. Avoid covering during reheating, and add tomatoes and green onions afterward. Microwave reheating works but produces a softer shell.
Conclusion
Brown and season the beef, fry twelve flour tortillas for about 30 seconds per side, and layer them with refried beans, beef, cheddar, pepper jack, and enchilada sauce. Bake six pizzas at 400°F for 6 to 8 minutes and add fresh toppings.
Frequently Asked Questions
- → Can ground turkey or chicken replace the beef?
Yes. Brown either substitute completely and season it with the same taco seasoning and water.
- → Why are the tortillas fried first?
Frying makes them rigid and crisp enough to support the moist beans, beef, and sauce.
- → How many pizzas does the recipe make?
Twelve taco-size tortillas make six two-layer Mexican pizzas.
- → What is the best way to reheat Mexican pizza?
Use a 375°F oven or an air fryer so the tortillas become crisp again.