Mexican Pizza

This Mexican pizza is a Taco Bell copycat that features seasoned taco meat, cheese, and refried beans layered and baked between two tortillas.

Looking for more fun pizza recipes? Try birria pizza, chicken crust pizza, and Sicilian pizza.

If you’ve been lucky enough to indulge in a Taco Bell Mexican pizza, then you know just how delicious this Mexican-twist on the Italian staple is. Now, I’ve given it my own homemade spin and my family reckons it’s even better!

Why I love this recipe

• They are both adult and kid-approved. Mexican pizza puts a fun spin on traditional pizza. It tastes just like the tacos you know and love, but it’s in the shape of a pizza! Who wouldn’t love that?
• It’s healthier than the Taco Bell version. Generally, the homemade version is much better for you than the fast-food counterpart. You know exactly what’s going into these pizzas and you can adjust the ingredients and toppings to make them even healthier.
• So customizable! The fast food version limits the toppings you can add, but that isn’t the case for the homemade version. Customize the pizzas any way you like, with different toppings, another kind of taco meat, more veggies, and more!
• Quick and easy. This recipe cooks up in less than 15 minutes, so it makes a fun and delicious weeknight dinner.

Ingredients needed

If you’ve made my homemade taco meat already, you can skip this step but if not, here are the basics:

• Onion and garlic – This pair of aromatics is a must for the most flavorful beef. 
• Ground beef – Lean to extra lean ground beef is best. If your ground beef has more fat, you may need to brown the meat first, drain the excess fast, and then combine it with sauteed onion, garlic, and seasonings. 
• Taco seasoning – Use your favorite store-bought brand or make your own.
• Oil – To crisp the taco meat and the tortillas. 

For the pizza:

• Flour tortillas – These are best for this recipe. Corn tortillas will work but they don’t hold up as well when weighed down by the toppings. If all you have are corn tortillas at home, use a double layer for both the bottom and top.
• Refried beans – Keep it simple with store-bought refried beans or make your own.
• Enchilada sauce – Again, a can of red enchilada sauce from the store works, or you can make enchilada sauce from scratch. Green enchilada sauce is a great alternative, too!
• Cheese – I used equal parts mozzarella and Mexican-blend cheese, but any good melting cheese works. Try pepper jack, cheddar, Havarti, Colby, or Monterey jack. 
• Toppings – I used diced tomato, sliced black olives, finely chopped green bell peppers, and sour cream, but you can get as creative as you want. Check out the taco-topping ideas below.

How to make Mexican pizza

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Cook the ground beef: Heat the oil in a non-stick pan over medium heat. Once hot, add the onion and garlic and cook until fragrant. Next, add the ground beef and taco seasoning and continue cooking until the beef is no longer pink.

Step 2- Warm the tortillas: Warm more oil in a new pan, then add one or two tortillas (depending on the size of your pan) and crisp on both sides.

Step 3- Assemble the pizzas: To start assembling, place one crisped tortilla on a parchment-lined baking sheet and top it with refried beans and seasoned taco meat. 

Top it with a second crisped tortilla. Pour enchilada sauce and sprinkle both kinds of cheese on top (leaving room around the edges for the “crust”). 

Step 4- Bake: Transfer the assembled pizzas to the oven and bake until the cheese is melted. 

Step 5- Add the toppings and serve: When they’re done, top the Mexican pizzas with the taco toppings of your choice. Garnish with a dollop of sour cream, then enjoy!

Arman’s recipe tips and variations

• You don’t want the cheese to ooze off the sides as the pizzas bake, so leave about a ½-inch border around the edges of the tortillas. 
• Don’t crowd the pizzas on one baking sheet. You may need to use two baking sheets if your tortillas are large.
• Only craving one pizza? Cook it quickly in the air fryer! Spray the basket generously with cooking spray before cooking the pizza at 400°F for 4 to 6 minutes or until the cheese is melted.
• Swap out the ground beef with ground chicken, ground pork, or ground turkey.
• Change the vegetables, and use thinly sliced mushrooms, zucchini, and even summer squash.
• Love spice? Add some sliced jalapenos or sliced chilies. Extra salsa and guacamole are also must-haves or even a squeeze of lime juice.
• We often do this on meatless Mondays, but we substitute the beef for homemade sofritas.

Storage instructions

To store: I highly recommend eating the pizzas as soon as they come out of the oven. Any leftovers will keep for about two days in a sealed container in the fridge, but they tend to become soggy quickly. 

If you’re anticipating leftovers, don’t add any fresh toppings. Instead, store the pizzas and toppings in separate containers, so they don’t become soggy as quickly. 

To reheat: Place the leftover pizzas on a parchment-lined baking sheet and reheat in a 375°F oven until the cheese is remelted and the tortilla’s crispiness is restored. 

More recipes for Mexican night

• Quesabirria Tacos
• Tacos Dorados
• Mexican tortas
• Mulitas