Homemade Mexican Pizza (Print Version)

# Ingredients:

→ Base and Protein

01 - 6 medium flour tortillas
02 - 1 pound lean ground beef
03 - 1 packet (1 ounce) taco seasoning
04 - ½ cup water

→ Sauces and Cheese

05 - 1 can (16 ounces) refried beans
06 - 1 can (10 ounces) red enchilada sauce
07 - 1 cup shredded cheddar cheese
08 - 1 cup shredded pepper-jack cheese

→ Toppings

09 - 1 Roma tomato, diced
10 - 1 green onion, sliced
11 - 1 small can sliced black olives

→ Optional Additional Toppings

12 - Sour cream
13 - Guacamole
14 - Fresh cilantro, chopped
15 - Jalapeños, sliced

# Instructions:

01 - Preheat the oven to 375°F (190°C). Spray two baking sheets with non-stick cooking spray. Place 3 tortillas on each baking sheet in a single layer.
02 - Bake the tortillas for 3-5 minutes, then flip and bake for another 2-5 minutes until they become golden and crispy around the edges. Remove from the oven and set aside. Keep the oven on.
03 - In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon or spatula until it's fully browned and crumbled. Drain off any excess grease.
04 - Add the taco seasoning and water to the skillet with the beef. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until most of the liquid has been absorbed. Remove from heat and set aside.
05 - Place the refried beans in a microwave-safe bowl and heat for 1-2 minutes until warmed through and easier to spread. Stir well.
06 - Place three of the crisped tortillas on a clean baking sheet. Spread about ⅓ cup of warmed refried beans on each tortilla, creating a thin, even layer.
07 - Distribute the seasoned ground beef evenly over the refried beans on each tortilla, using about ⅓ of the meat mixture per pizza.
08 - Place another crisped tortilla on top of each meat layer, creating a sandwich.
09 - Spread approximately 3 tablespoons of enchilada sauce on top of each upper tortilla. Sprinkle each pizza with a combination of the shredded cheddar and pepper-jack cheeses, dividing them equally among the three pizzas.
10 - Distribute the diced tomatoes, sliced green onions, and black olive slices evenly over the cheese layer on each pizza.
11 - Place the assembled Mexican pizzas back in the oven and bake for approximately 5 minutes, or until the cheese is completely melted and bubbly.
12 - Remove from the oven and let the pizzas cool slightly for 2-3 minutes. Cut each pizza into quarters (like a regular pizza) and serve warm with optional toppings like sour cream, guacamole, fresh cilantro, or jalapeños if desired.

# Notes:

01 - For extra crispy tortillas, you can lightly brush them with oil before the initial baking.
02 - This recipe makes 3 complete Mexican pizzas, which can serve 3-6 people depending on appetite and sides.
03 - Leftover components can be stored separately in the refrigerator and assembled fresh for the best texture.
04 - For a spicier version, add diced jalapeños or use hot enchilada sauce instead of mild.

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