A fun Mexican Pizza with a layer of refried beans and spicy ground beef sandwiched between two flour tortillas, topped with salsa, shredded cheese, jalapenos, green onions, and tomatoes. Then baked until it’s hot, melty, and gooey delicious.
❤️ Why You’ll Love This Recipe: These Mexican pizzas are easy to make with ingredients I usually have on hand. It’s a really filling lunch or dinner.
This recipe was one of the first I posted when I started blogging in 2008. It’s a copycat recipe for the Mexican Pizza they serve at Bajio Mexican Grill. Taco Bell Mexican Pizza is back on the menu.
It’s also a popular recipe on All Recipes. I’ve adapted it to better suit the way I like to prepare it and updated the post with new pictures.
How To Make Mexican Pizza
The original recipe was made in two pie plates, but I find it’s easier just to make them on a baking tray.
I like to line my baking trays with a Silpat, parchment, or tin foil to make clean up a breeze.
The recipe uses a whole can of refried beans, which makes a nice thick layer. If you’re not a big bean lover, you can cut that in half, but use some beans because it’s sort of the glue that holds it all together.
I used black refried beans, but use which refried beans you prefer.
The original recipe says it feeds 2 to 4 but I’ve changed it to 4 – 8 servings because one slice is enough for me.
My husband had two slices but I can’t image eating a whole pizza by yourself. Although maybe when my teenage boys were still wrestling, they could have pound a whole one down. Let me know what you think.
- 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
- 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.
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.
Thanks Margo! Sounds like tasty changes.
Made this recipe, it was ok nothing special
It’s a quick, shortcut meal that’s easy to change up to suit your tastes.
Can these be reheated in the microwave the next day for lunch at work?
Hi Sandra – yes, I have reheated them in the microwave with a paper towel under it to absorb moisture.
Can you use corn I have to be Gluten free what is the best to use
Hi Julie – yes, using gluten-free corn tortillas is a great option for you.
My husband and son easily eat a whole one each…
thanks for the recipe!
Awesome – thanks Kristin!
The ingredient: 1/1 cup diced onion Does this mean 1 onion or 1 cup diced onion? Thanks for clarifying.
Hi Terri – 1 cup onion. I’ve updated the recipe. Thanks!
All your food looks delicious. Thank you.
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.
Thanks Cena! Definitely change it up to suit your tastes 🙂
We used a tostada shell on the bottom.held up nicely
That’s a great tip. Thanks for sharing Jenn!
It’s better to fry the tortillas in some oil then place the pizzas in the oven. Comes out much better.