Description
Homemade Mexican Pizza is the ultimate Tex-Mex mashup! Crisped flour tortillas are stacked with seasoned taco beef, tangy enchilada sauce, and loads of melted cheese. Baked to golden perfection and topped with fresh tomatoes and cilantro, it’s everything you love about tacos and pizza—combined. A quick, family-friendly dinner that brings bold flavor to your table with minimal effort!
Ingredients
For the Base:
8 small flour tortillas
Neutral oil for frying (or brushing, if baking)
For the Meat Layer:
1 lb ground beef
1 tbsp taco seasoning
¼ cup water
For Topping & Assembly:
1 cup enchilada sauce
2 cups shredded cheddar cheese (or Mexican blend)
1 medium tomato, diced
¼ cup chopped onions (optional)
Fresh cilantro, chopped (optional)
Sour cream or salsa (optional, for serving)
Instructions
Cook the meat:
In a skillet over medium heat, cook ground beef until browned and fully cooked. Drain excess grease. Stir in taco seasoning and ¼ cup water. Simmer for 2–3 minutes until slightly thickened. Set aside.Crisp the tortillas:
You can either fry or bake the tortillas:Frying: Heat a small amount of oil in a skillet and lightly fry each tortilla for about 30 seconds per side until golden and crisp.
Baking: Brush both sides of each tortilla with oil and bake at 400°F (200°C) for 5–6 minutes per side until crisp and golden.
Assemble the pizzas:
Place 4 tortillas on a baking sheet. Top each with taco meat, a spoonful of enchilada sauce, and a sprinkle of cheese. Add the second tortilla on top. Spread more enchilada sauce and another layer of cheese.Bake:
Bake at 425°F (220°C) for 8–10 minutes, or until the cheese is bubbly and slightly browned.Top and serve:
Remove from the oven. Let cool slightly, then top with diced tomato, onion, and cilantro. Slice into quarters and serve with sour cream or salsa if desired.
Notes
Want to make it vegetarian? Swap the meat for refried beans or seasoned black beans.
Monterey Jack, Pepper Jack, or Mexican blend cheese all melt beautifully.
For added heat, toss in some sliced jalapeños or drizzle with hot sauce before serving.
These mini pizzas reheat well in a toaster oven—just 5–7 minutes at 375°F!
Make it a full meal by serving with Mexican rice, elote, or a crisp cabbage slaw.
Gluten-free tortillas can be used, but baking is better than frying for structure.