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.
PG
OMG!!! I simply must make this Pizza, I’m hungry just from looking at the picture!!! I Love Mexican food, I must add a dollop of guacamole and cut back on the heat meaning pepper because of health reasons. Thank you so very very much for this recipe I love Mexican pizza. You are an angel ? and again thank you.?
Shakila Erandi
Oh my, love the recipe!
Lindsey
I made this last night with ground turkey and cumin! We used small tortilla shells and my husband ate THREE!! He wanted more but we ran out of shells ?
Barbara Schieving
Thanks for sharing Lindsey – sounds like a nice problem to have 🙂
Lisa Williams
I just made this for Dinner with regular refried beans. Very good!! My kids loved it!!! A hit for sure. With 3 boys in the house and husband I made 8 and 4 wasted. Thank you for recipe!!!
Cathyt
Not a comment but a question. Do yhe tortillas become crispy when it is baked, or do they stay soft?
Barbara Schieving
Hi Cathy – they crisp up a little bit on the edges, but mostly stay soft. Enjoy!
Lindsey
If you’d like crispy tortillas we sometimes lightly “fry” our soft shells in olive oil in the skillet before assembling ?
Sharon
Made these last night with a few alterations. Used cumin instead of chili and peppers and bison since it’s a leaner and healthier meat. I’m thankful to you for sharing your recipe idea. It was delicious! Thank you for contribution to meal ideas that are quick and easy yet full of flavor!
Barbara Schieving
That’s so nice – thanks Sharon! Sounds like delicious changes.
Lindsey
I did something very similar! We used turkey meat and cumin because we budget and limit the amount of ingredients per meal, but I’ll try again in the summer when I have fresh picked peppers in my garden!
Cindy P
Wayyyyy too spicy. Cooked perfectly, smelled divine, would have loved it but threw about $7 worth of fresh groceries right into the garbage and went to bed with no dinner 🙁 Disappointed!
Barbara Schieving
Sorry you thought it was too spicy. You should definitely pick a salsa that isn’t too spicy for your tastes.
Leif Voss
Went to bed without dinner? Sounds like you messed up the recipe and can’t cook anything else. I’m not the best cook, occasionally I mess up a dish. But I try to fix it or move on to something else. Can’t blame this lady for you starving yourself because you found it to be a waste. P.S. Cook your own way. I don’t ever follow anyones recipes. My wife has tried to cook Rachael Ray or whatever her name is, 3 times, and each time it came out god-awful and nothing like what she advertised the food to look like so I had to fix it. Just cook your own way. Cooking is a form of self expression and allows you to unleash your own creativity.
Natasha
Love your comment ..i cracked up…too funny….lolololo..lmaooo im going to try this tonight.
Cena
Lol totally agree with you. I always cut down on the spices and choose mild salsas because i know i cant handle anything spicier. This person needs to be mad at themselves for not cooking to their taste.
Nbell
What was spicy in it? Leave off the salsa if needed?
Jessica
Made this with corn shells and veggie ground! Delicious!! So simple, quick and yummy. Thanks!
Vicki
Back in the late 80s, early 90s on the island of Oahu I found a small Mexican restaurant that made this quite similar to yours only with 3 crispy layers. It was incredibly delicious and I found myself going back numerous times (I lived on Kauai at the time). I went back in 2003 and found the restaurant was gone….so sad. I will definitely make this to bring back the yummy flavor and warm memories of my times in Hawaii. Thank you Barbara for posting this!
Sapana
This looks interesting, but I dont eat beef. I will try it with Chicken.
Foodiewife
I hate to admit it, but I’ve ordered this from Taco Bell in the past. Your version looks much healthier, and delicious. Beautiful photos, as always.
Mary Frances
Oh my, love the recipe! I have been craving mexican food for a while. I’m definitely going to try out this recipe 🙂
Nagi@RecipeTinEats
I love the vibrant colors this dish have, Barbara. It’s really tempting and I love your combination of flavors!
Adr
This sounds so tasty. The cheese and the beans, oh I can taste it now! With something nice and cool to drink, I could go for this.
Carol
Boy does that look delicious…..I could go for a slice right now! Bob would be able to eat a couple of slices I bet….but not a whole pie. What a super meal for a busy weeknight-easy to assemble and uses things I always have on hand.
Can’t wait to try it. Thank you Barbara! 🙂
Rosa
Such a wonderful idea! Those “pizzas” look really mouthwatering. I love the refried bean layer.
Cheers,
Rosa
Lorraine @ Not Quite Nigella
This looks so good mum! I make a quesadilla cake which is similar but not nearly as pretty as yours 🙂 xxx
Tracy
That looks wonderful, even though I’ve never heard of Bajio!
Also, I tagged you for a meme…
Barbara Bakes
Thanks Deborah I hope you enjoy!
Deborah
I have never had this at Bajio, but it sure does look good! I can’t wait to try it!