Mexican pizza

Christina Giles Hester

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30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Pre-heat your oven to 400 degrees or your broiler to high.
  2. In a large skillet, prepare 1 pound of ground beef like you would for tacos by browning it, then draining any excess fat, and adding the taco seasoning/water according to package directions.
  3. While the meat is cooking, wash and chop the green onions and tomato, and shred the cheese.
  4. In a small skillet (I used an 8-inch omelet pan), heat a small amount of oil (about 1/2-1 tablespoon) over medium high heat. When the oil is heated, begin frying 1 tortilla at a time for a few seconds per side. You want each tortilla nice and crisp. Continue frying the tortillas until all are browned. You may need to add a little more oil as you go. Place the tortillas on a paper towel to absorb any excess oil.
  5. To assemble the pizzas, lay one fried tortilla down on a work surface. Spread a thin layer of refried beans, then top with as much ground beef as you’d like. Place another fried tortilla on top.
  6. Spread 1-2 tablespoons (more or less depending on your preference) of taco sauce or enchilada sauce over the top tortilla. Sprinkle with shredded cheddar cheese.
  7. Continue assembling all of the Mexican Pizzas until all of the beef is gone. You should get about 4-6 Mexican Pizzas from this recipe.
  8. Place each pizza on a non-stick baking sheet and bake in the oven for about 5 minutes, or until the cheese is melted. Alternatively, you could broil them for about 2 minutes, but keep a close eye on them so that they don’t burn.
  9. Top each pizza with chopped tomato and green onion and serve immediately.


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