Homemade Mexican Pizza: A Cheesy, Crispy Fiesta of Flavor
If you’re a fan of Taco Bell’s famous Mexican Pizza—or just love the combination of crispy tortillas, seasoned beef, melty cheese, and all your favorite Mexican toppings—this Homemade Mexican Pizza recipe will be your new go-to dinner idea. It’s quick, budget-friendly, customizable, and incredibly satisfying. Plus, it’s baked to perfection for that golden crunch!
Perfect for family dinners, casual gatherings, or even as a fun weekend cooking project, these layered pizzas come together fast and taste even better than takeout.
Ingredients You’ll Need:
For the Base:
1 lb lean ground beef
1 packet (1 oz) taco seasoning
1/2 cup water
6 medium flour tortillas (soft taco size)
1 can (16 oz) refried beans
1 can (10 oz) red enchilada sauce
For Toppings:
1 cup shredded cheddar cheese
1 cup shredded pepper-jack cheese
1 Roma tomato, diced
1 green onion, finely sliced
1 small can sliced black olives (drained)
Pro Tip: You can swap the ground beef for shredded chicken, black beans, or even a meatless crumble for a vegetarian version!
Step-by-Step Instructions
1. Preheat and Crisp the Tortillas
Preheat your oven to 375°F (190°C). Spray two baking sheets lightly with non-stick spray.
Place 3 tortillas on each baking sheet (or as many as fit without overlapping).
Bake for 3–5 minutes, flip them, and bake for another 2–5 minutes, until they’re golden and crispy. Set aside to cool slightly.
2. Cook the Beef
In a large skillet over medium-high heat, add the ground beef. Cook and crumble the meat for about 6–8 minutes, or until no longer pink. Drain off any excess grease.
Add in the taco seasoning and ½ cup water. Stir to combine, bring to a light boil, then reduce the heat and simmer for 10 minutes until thickened. Set aside.
3. Warm the Beans
Scoop the refried beans into a microwave-safe bowl and heat for 1–2 minutes, stirring occasionally, until smooth and spreadable.
4. Assemble the Pizzas
You’ll build 3 Mexican pizzas in total:
Layer 1:
Spread a layer of warm refried beans on one crispy tortilla.
Add 1/3 of the seasoned beef mixture on top.
Place another crispy tortilla on top to make a sandwich.
Layer 2:
Spread about 3 tablespoons of enchilada sauce over the top tortilla.
Sprinkle generously with cheddar and pepper-jack cheese.
Add diced tomatoes, green onion, and sliced olives.
Repeat this layering process to make 2 more pizzas.
5. Bake
Place the assembled pizzas back onto the baking sheets and bake in the preheated oven for 5–7 minutes, or until the cheese is melted, bubbly, and golden.
Let them cool slightly before slicing into wedges.
Serving Suggestions
Serve your Homemade Mexican Pizzas with:
A side of sour cream or guacamole
Mexican rice or corn salad
Extra hot sauce or jalapeño slices for heat lovers
They also pair perfectly with a refreshing drink like agua fresca, limeade, or a cold margarita!
Nutrition & Recipe Info
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories per Serving: ~400 kcal
Servings: 6
Recipe Tips & Variations
Crispier tortillas? Try brushing with a light bit of oil before baking for extra crunch.
More veggies? Add sautéed bell peppers or corn between layers.
Cheese swap: Use mozzarella, Monterey Jack, or a Mexican blend if desired.
Spicy version: Add sliced jalapeños or a drizzle of chipotle sauce before baking.
Why You’ll Love This Recipe
Family-friendly
Budget-conscious
Customizable for any diet
Freezer-friendly (assemble and freeze before baking)
This Homemade Mexican Pizza brings bold flavors, a satisfying crunch, and all the cheesy goodness you crave—without the drive-thru line. It’s easy enough for a weeknight, but impressive enough for guests. Once you make it, it’ll become a regular request in your kitchen!
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
To Reheat: Warm in the oven at 350°F for 8–10 minutes or in the air fryer for 5 minutes.
Freezer Tip: Freeze unbaked pizzas (without fresh toppings) wrapped in foil. Bake from frozen at 375°F for 15–20 minutes. Potsticker Soup with Mushrooms Bok Choy