The Ultimate Mexican-Italian Fusion Experience
Step into the world of fusion cuisine with this incredible homemade Mexican Pizza recipe that perfectly blends the bold flavors of Mexican street food with the beloved format of Italian pizza. This dish, popularized by Taco Bell but perfected in home kitchens, brings together crispy tortillas, seasoned beef, melted cheese, and fresh toppings to create a meal that’s both exciting and satisfying. Whether you’re planning a casual family dinner or entertaining friends, this Mexican Pizza is sure to become a new favorite.
Ingredients
For the Base
- 454 g (1 pound) lean ground beef
- 28 g (1 ounce) taco seasoning packet
- 120 ml (1/2 cup) water
- 6 medium flour tortillas (20 cm/8-inch diameter)
For the Layers
- 450 g (16 ounces) refried beans
- 284 g (10 ounces) red enchilada sauce
- 113 g (1 cup) shredded cheddar cheese
- 113 g (1 cup) shredded pepper-jack cheese
For the Toppings
- 1 Roma tomato, finely diced
- 1 green onion, thinly sliced
- 1 small can sliced black olives (120 g/4.25 ounces)
Instructions
- Prepare the Oven
- Preheat oven to 190°C (375°F)
- Prepare two baking sheets with non-stick spray
- Arrange 3 tortillas on each sheet
- Crisp the Tortillas
- Bake tortillas for 3-5 minutes
- Flip carefully
- Continue baking 2-5 minutes until golden
- Remove and set aside
- Prepare the Meat
- Brown ground beef in skillet over medium-high heat
- Break into small crumbles while cooking
- Drain excess fat thoroughly
- Add taco seasoning and water
- Bring to boil, then reduce heat
- Simmer 10 minutes until liquid reduces
- Assemble the Pizzas
- Warm refried beans in microwave until spreadable
- Spread thin bean layer on first tortilla
- Add 1/3 of seasoned meat mixture
- Top with second tortilla
- Spread 3 tablespoons enchilada sauce
- Sprinkle combined cheeses
- Add tomatoes, green onions, and olives
- Repeat process for remaining pizzas
- Final Bake
- Return assembled pizzas to oven
- Bake 5 minutes until cheese melts
- Let rest 2-3 minutes before cutting
Nutritional Information
(Per pizza, serves 6)
- Calories: 580
- Protein: 32g
- Carbohydrates: 45g
- Fiber: 8g
- Fat: 28g
- Sodium: 1250mg
Timing:
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
Pro Tips and Tricks
- For Crispier Tortillas
- Brush with oil before baking
- Use a pizza stone if available
- Don’t skip pre-baking step
- For Better Assembly
- Warm beans for easier spreading
- Layer ingredients evenly
- Don’t overload toppings
Variations and Substitutions
- Protein Options: Ground turkey, chicken, or plant-based crumbles
- Cheese Alternatives: Mexican blend, Monterey Jack, or dairy-free cheese
- Bean Options: Black beans, pinto beans, or white beans
- Tortilla Choices: Corn tortillas, whole wheat, or gluten-free alternatives
- Additional Toppings: Jalapeños, guacamole, sour cream, or Mexican crema
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Prepare components separately up to 24 hours ahead, assemble just before serving.
Q: How do I prevent soggy tortillas?
A: Pre-bake tortillas until crispy and avoid overloading with wet ingredients.
Q: Can I freeze these pizzas?
A: Best enjoyed fresh, but can freeze assembled pizzas before final bake for up to 1 month.
Q: How do I make this spicier?
A: Add diced jalapeños, hot sauce, or use spicy enchilada sauce.
Storage and Make-Ahead Tips
- Components Storage:
- Cooked beef: refrigerate up to 3 days
- Prepared beans: refrigerate up to 5 days
- Chopped toppings: refrigerate up to 2 days
- Assembled Pizza Storage:
- Room temperature: up to 2 hours
- Refrigerator: up to 24 hours
- Freezer: up to 1 month (unbaked)
- Reheating:
- Oven: 350°F (175°C) for 5-7 minutes
- Avoid microwave to maintain crispiness
