This Mexican Pizza Recipe brings all the crunchy, cheesy, savory flavors of your favorite Tex-Mex fusion right to your kitchen. Layers of crispy tortillas, seasoned beef, refried beans, melted cheese, and fresh toppings make it a fun, flavorful meal everyone will enjoy!
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Quick Recipe Overview
WHAT: These pizzas combine crispy tortilla layers with seasoned ground beef, creamy refried beans, and melted cheese into one craveable Tex-Mex creation.
WHY: It’s a quick 20-minute meal that turns simple pantry ingredients into restaurant-quality flavor the whole family will devour!
HOW: Crisp the tortillas, cook the seasoned beef, layer everything together, and bake until the cheese is golden and bubbly on top.
Jump to:
- Quick Recipe Overview
- Why I Love Making Mexican Pizza
- Ingredient Notes
- Homemade Mexican Pizza Recipe
- How To Make Mexican Pizza
- FAQs for Mexican Pizza Recipe
- My Favorite Toppings For Mexican Pizza
- My Best Tips for Making Mexican Pizza
- What to Serve With Mexican Pizza
- Storage & Reheating Tips
- More Delicious Main Dishes Recipes to Consider
Why I Love Making Mexican Pizza
Mexican pizza delivers big flavor in just 20 minutes—faster than ordering takeout. Most ingredients are pantry staples, making it an ideal solution for busy weeknights without requiring a grocery store run. Skip the Taco Bell drive-thru and do fake out-take out at home!
The recipe is easily customizable for different preferences. Kids enjoy mild salsa and extra cheese, while adults can add jalapeños and extra spice to the beef. The pizza-like presentation makes it feel special even on regular weeknights.
The texture combination of crispy golden tortillas, creamy beans, savory beef, and melted cheese creates a satisfying contrast in every bite. Leftovers reheat beautifully in the oven, maintaining that essential crunch.
🩷 Melissa
I always bake my tortillas until they’re genuinely crispy before assembling, as this prevents sogginess and ensures that perfect crunch in every bite.
I use freshly shredded cheese instead of pre-shredded for better melting and a creamier texture that blankets all my toppings perfectly.
I spread ingredients all the way to the edges of each tortilla to ensure every bite has the perfect combination of flavors and textures.
Ingredient Notes
Ground beef: Use 80/20 ground beef for best flavor, or substitute with ground turkey or chicken for a leaner option.
Flour tortillas: Choose 10-inch burrito-size tortillas for the perfect base. Corn tortillas work for a gluten-free version but are more delicate.
Refried beans: Canned refried beans work perfectly, or use mashed black beans or pinto beans as an alternative.
Mexican cheese blend: This mix typically includes cheddar and Monterey Jack. Shred from a block for best melting, or use pepper jack for extra heat. You can also sub in your favorite cheddar cheese, and it will be delish!
Salsa: Use store-bought or homemade salsa, pico de gallo, or taco sauce in any heat level – mild, medium, or hot all work well.
See the recipe card below for full information on ingredients and quantities.
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Homemade Mexican Pizza Recipe
Ingredients
- 4 10-inch flour tortillas
- ½ pound ground beef
- 1 cup diced onion
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon salt
- dash cayenne powder
- 1 16 ounce can refried beans
- ½ cup salsa
- 2 cups shredded Mexican cheese blend
- 2 green onions chopped
- 8 grape tomatoes diced
- ¼ cup finely chopped jalapeno peppers
- ¼ cup sour cream optional
Instructions
- Preheat the oven to 350°. Line a rimmed baking sheet with parchment, Silpat, or foil and spray with non-stick cooking spray.
- Place the tortillas on the pan and bake them for 3-5 minutes or until lightly crisped, flip over and bake for an additional 3-5 minutes until both sides are lightly crisped. Remove from the oven and set aside.
- In a large skillet, cook beef, onion and garlic over medium-high heat until beef is browned and onion is tender. Drain grease. Stir in chili powder, cumin, salt, pepper, and cayenne.
- Place two of the prepared tortillas side by side on baking sheet, and cover with a layer of refried beans. Scatter half of the seasoned ground beef over each tortilla, and then cover with a second tortilla.
- Bake 10 minutes. Remove the baking sheet from the oven.
- Spread salsa on top of each top tortilla stack. Top with cheeses, tomatoes, green onions, and jalapenos.
- Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.
Notes
Nutrition
How To Make Mexican Pizza
Step 1: Preheat the oven to 350°. Line a rimmed baking sheet with parchment paper, a Silpat mat, or foil and spray with non-stick cooking spray.
Step 2: Place all four tortillas on the prepared pan and bake for 3-5 minutes or until lightly crisped. Flip them over and bake for an additional 3-5 minutes until both sides are lightly crisped. Remove from the oven and set aside.
Step 3: In a large skillet over medium-high heat, cook the ground beef, diced onion, and minced garlic until the beef is browned and the onion is tender. Drain the grease, then stir in the chili powder, cumin, salt, black pepper, and cayenne.
Step 4: Place two of the crisped tortillas side by side on the baking sheet and cover each with a layer of refried beans. Scatter half of the seasoned ground beef over each tortilla, then top each with a second crispy tortilla to create two stacks.
Step 5: Bake the assembled pizzas for 10 minutes, then remove the baking sheet from the oven.
Step 6: Spread salsa on top of each tortilla stack, then top with shredded cheese, diced tomatoes, chopped green onions, and jalapeño peppers. Return the pizzas to the oven and bake for 5-10 more minutes until the cheese is melted and the edges of tortillas are golden brown. Remove from the oven, let cool slightly, then slice each pizza into 4 pieces.
FAQs for Mexican Pizza Recipe
Yes, you can assemble the pizzas completely and refrigerate them for up to 24 hours before the final baking step. Add a few extra minutes to the baking time if cooking from cold.
Ground turkey, chicken, or even plant-based crumbles work wonderfully. You can also use shredded rotisserie chicken or keep it vegetarian with just beans and extra vegetables.
Use a sharp pizza cutter or large chef’s knife, and let the pizzas cool for 2-3 minutes before slicing to allow the cheese to set slightly for cleaner cuts.
My Favorite Toppings For Mexican Pizza
This Taco Tuesday fan favorite “pizza” is delicious without any additional toppings, but everyone in my family always wants their favorite taco toppings so here’s what I usually set out.
- Diced fresh tomatoes
- Additional diced onions, either red or yellow
- Fresh or pickled jalapeño slices
- Sliced black olives
- Extra salsa
- Sour cream
My Best Tips for Making Mexican Pizza
☞Don’t Skip the Tortilla Crisping Step: I always bake the tortillas on their own first to create a sturdy, crunchy base that won’t get soggy under all those toppings.
☞Layer Strategically for Maximum Flavor: I spread the refried beans all the way to the edges – they act as a moisture barrier and help hold everything together for perfect slices.
☞Let It Rest Before Slicing: I let the pizzas sit for 2-3 minutes after baking so the cheese sets slightly, making it much easier to slice into clean wedges.
☞Make Ahead Tip: Once every couple of months I brown a bulk package of ground beef, drain the extra grease, and then season with my homemade taco seasoning. Freezing this into single meal-sized portions of taco meat makes putting together meals like Mexican pizza even easier!
What to Serve With Mexican Pizza
Mexican pizza is hearty and filling on its own, but I love pairing it with fresh, light sides that complement the rich, cheesy flavors. A crisp side salad with lime vinaigrette, cilantro lime rice, or Mexican street corn makes the perfect accompaniment. I also like to set out bowls of guacamole, extra sour cream, and pico de gallo so everyone can customize their slices with additional toppings.
For a complete Tex-Mex feast, I serve tortilla chips with salsa or queso dip as an appetizer while the pizzas bake. Black beans, refried beans, or Mexican rice also work wonderfully as side dishes.
Storage & Reheating Tips
Store leftover Mexican pizza in an airtight container in the refrigerator for up to 3 days. Place parchment paper between slices to prevent sticking. To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months.
Avoid the microwave when reheating, as it makes tortillas soggy. Instead, reheat on a baking sheet at 350° for 10 minutes until warmed and crispy. Frozen slices need a few extra minutes without thawing. For best results, use an air fryer at 350° for 3-5 minutes to restore the perfect crunch.
More Delicious Main Dishes Recipes to Consider
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Margo
Used black beans since that’s what I had. Added corn to meat bean mixture. This was a very filling quick meal. Served with rice and lettuce salad on the side. Will make again. Thanks for sharing your recipe.
Barbara Schieving
Thanks Margo! Sounds like tasty changes.
Taris
Absolutely delicious!!!
KB
Made this recipe, it was ok nothing special
Barbara Schieving
It’s a quick, shortcut meal that’s easy to change up to suit your tastes.
Sandra White
Can these be reheated in the microwave the next day for lunch at work?
Barbara Schieving
Hi Sandra – yes, I have reheated them in the microwave with a paper towel under it to absorb moisture.
julie myers
Can you use corn I have to be Gluten free what is the best to use
Barbara Schieving
Hi Julie – yes, using gluten-free corn tortillas is a great option for you.
Kristin
My husband and son easily eat a whole one each…
thanks for the recipe!
Barbara Schieving
Awesome – thanks Kristin!
Terri
The ingredient: 1/1 cup diced onion Does this mean 1 onion or 1 cup diced onion? Thanks for clarifying.
Barbara Schieving
Hi Terri – 1 cup onion. I’ve updated the recipe. Thanks!
Rika
All your food looks delicious. Thank you.
Cena
Kind of upset at how soft they came out, but its my own fault. Next time ill crisp them longer in some oil than i did this time and hope they hold their crispy-ness after being layered with beans and meat. Thanks for this recipe! Still great none the less.
Barbara Schieving
Thanks Cena! Definitely change it up to suit your tastes 🙂
Jenn
We used a tostada shell on the bottom.held up nicely
Barbara Schieving
That’s a great tip. Thanks for sharing Jenn!
Brian P
It’s better to fry the tortillas in some oil then place the pizzas in the oven. Comes out much better.