Mexican Pizza

Mexican Pizza

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Shelia Baker


Taco meat is always on hand at my house. I buy a huge family pack of burger, bring it home & cook it in a little water until no longer pink, then drain it, add onion, black beans, prepared taco seasoning mixes, and any other spices you like, along with about a ¼ cup water, and let it simmer about 15 minutes, then cool. I store servings in quart freezer bags, then put all those into a gallon sized bag & freeze. Whenever we feel like Mexican for supper, I grab a bag in the morning & leave it in the fridge to thaw while I’m at work. No muss, no fuss, and dinner in minutes!!


★★★★★ 1 vote

2 easily or 1 really big eater
30 Min
15 Min


  • 2
    burrito-sized flour tortillas
  • 2 Tbsp
    vegetable oil, for frying
  • 1/2 c
    prepared taco meat
  • 1/2 c
    refried beans
  • 2 Tbsp
    taco sauce or salsa
  • 1/2 c
    diced tomatoes
  • 1/2 c
    shredded cheese

How to Make Mexican Pizza


  1. In large skillet, heat oil until screaming hot. Fry off tortillas until crispy (takes maybe a minute per side) and remove to paper-towel-lined plate to drain.
  2. Combine taco meat & refried beans and heat in small pan or in the microwave. If you don’t like refried beans, just use a little more taco meat.
  3. Start your pizza with a tortilla, placed on a cookie sheet sprayed with cooking spray. Spread the taco meat & bean mixture evenly over the tortilla. Sprinkle with about a tablespoon of the cheese, to keep the tortillas together. Top with second tortilla. Sprinkle the tomatoes over the second tortilla evenly. Spoon over the taco sauce or salsa, whichever you prefer (or both!!) and finish with remaining cheese.
  4. Bake under the broiler (or in a very hot oven) until cheese is completely melted & edges of tortillas are brown.
  5. Cut into quarters: a wedge is a good sized portion...two of them will have you loosening your belt!!

Printable Recipe Card

About Mexican Pizza

Main Ingredient: Beef
Regional Style: Mexican

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