Easy Mexican Pizza
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
10 pizzas
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Calories
336 kcal
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Course
Main Course
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Cuisine
American
Easy Mexican Pizza
Description
This recipe starts with lean ground beef cooked with taco seasoning and water to create a flavorful meat filling. Corn tortillas are lightly fried individually until golden and crisp, forming the base and layers. Each tortilla is topped with refried beans, the seasoned beef, and cheddar cheese, then stacked and baked to meld the flavors and melt the cheese. The assembly of two layered tortillas forms personal-sized pizzas with crispy edges and a soft center.
Once baked, fresh diced tomatoes, sliced olives, and chopped green onions are scattered on top for brightness and contrast. Sour cream is suggested as a garnish for added creaminess and coolness against the warm savory pizza. This dish suits a casual meal or snack and provides a different way to enjoy familiar Mexican ingredients.
Using gluten-free enchilada sauce and seasoning makes this recipe suitable for gluten-sensitive diets. The tortillas can also be baked ahead or fried when ready to serve.
Ingredients
- 1 lb ground beef lean
- 1 taco seasoning packet or homemade
- 2/3 cup water
- 1 Tablespoon neutral cooking oil generic cooking oil
- 20 corn tortillas
- 2 cups refried beans (or 16 oz can refried beans)
- 1 1/4 cups Red Enchilada Sauce (or a 10oz can red enchilada sauce)
- 2 cups cheddar cheese shredded
- 1 Roma tomato diced
- 1/2 cup olives sliced
- 3 green onions , chopped
Instructions
- Cook ground beef, crumbling it into small pieces with a wooden spoon as it cooks. Remove any grease. Add taco seasoning and water and stir to combine.
- Heat oil in a small skillet over medium-high heat. Once hot, cook corn tortillas one at a time until golden and slightly crisp on both sides, flipping half way through. Remove to a paper towel.
Assemble Pizzas:
- Spoon a thin layer of enchilada sauce on top of one corn tortilla. Spread refried beans on and top with a spoonful of taco meat.
- Sprinkle cheese over the meat and place a second corn tortilla on top.
- Spread with another thin layer of enchilada sauce and sprinkle with more cheese.
- Bake at 400 degrees F for about 10 minutes, until cheese is melted and bubbly.
- Garnish with olives, tomatoes, green onion and sour cream. Cut into wedges to serve.
Notes
- For gluten-free adaptation, select gluten-free red enchilada sauce and taco seasoning.
- Frying tortillas one at a time prevents sogginess and ensures a crisp base.
- Garnish with sour cream just before serving for contrast and creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pizzas
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 51mg | 17% |
| Sodium | 852mg | 36% |
| Potassium | 299mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 591IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 229mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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