This Mexican Pizza recipe layers crunchy tortillas with seasoned beef, warm refried beans, and melty cheese, all baked till golden and topped however you like. It’s fast, budget-friendly, and you don’t need anything fancy — just a pan and some solid pantry stuff.

Jump to Recipe

Quick Summary

Prep time: 10 mins
Cook time: 20 mins
Flavor: cheesy, crispy, saucy
Great for: game nights, family meals, cleaning out the fridge

Why I Like This Recipe

Didn’t really plan on making these. Just had leftover tortillas and beans… you know how it goes. Tossed some stuff together and ended up with this crunchy, cheesy tower of a pizza. Definitely adding this to my “didn’t want to cook but did anyway” rotation.

Ingredients

For the Crispy Tortillas

¼ cup vegetable oil (or less if you’re doing light fry)
16 corn tortillas (6-inch)

For the Pizza Layers

2 cups refried beans (warmed)
1 tsp vegetable oil
1 lb ground beef
1 tbsp taco seasoning
2 cups enchilada sauce (or taco sauce)
8 oz shredded cheddar cheese
Salt, to taste

Toppings (go wild or keep it basic)

Diced tomato
Sliced black olives
Green onion
Hot sauce

How To Make Mexican Pizza

Crisp the tortillas: Heat some oil in a pan over medium. Add tortillas (1–2 at a time) and fry 2–3 mins per side until golden and crispy. Drain on paper towels. Salt ’em lightly.
Cook the beef: In a clean pan, heat 1 tbsp oil. Add the ground beef and brown it up, about 6–7 mins. Toss in taco seasoning + ¼ cup water. Let it simmer to soak in flavor.
Build the pizzas: Line 8 tortillas on a baking sheet. Spread with beans, then beef, then a splash of enchilada sauce.
Stack and top: Place another tortilla on top of each, add more sauce and a handful of shredded cheese.
Bake it: Into the oven at 350°F for about 10 mins — just until the cheese melts and everything’s warmed through.
Garnish and serve: Top with diced tomato, olives, scallions, or whatever’s on hand. Hit it with hot sauce if that’s your thing.

Tips for Success

Don’t skip crisping the tortillas — soft ones get weird.
Want less oil? Use an air fryer instead. Works fine.
Taste your sauce before dumping it — some are spicier than others.
Shred your own cheese if you can. Melts better and feels fancier.
If stacking’s tricky, press down gently before baking to help it hold.

Storage and Reheating

Fridge: Store assembled but unbaked pizzas for 1–2 days. Reheat in oven till crisp again.
Freezer: You can freeze them, but the texture changes. I’d say make fresh if you can.
Microwave: Not recommended unless you’re okay with soft tortillas.
Oven/Air Fryer (recommended): 350°F for 8–10 mins in the oven. Or 375°F in the air fryer for about 5–6 mins.

Frequently Asked Questions

Can I use flour tortillas?
Yeah, but they don’t crisp up quite the same. Still good though.
Is there a veggie version?
Totally — swap the beef for sautéed peppers, onions, or even lentils.
Can I use taco sauce instead of enchilada?
Yes. Both work, it just depends on what flavor you’re going for.
Do I need to fry the tortillas?
You don’t have to. Air fry or brush with oil and bake till crisp — just don’t skip the crisping altogether.
How spicy is this?
Mild by default. Add jalapeños or hot sauce if you’re chasing heat.

Common Mistakes and How to Dodge Them

Stacking too early: If the bottom layer’s too wet before you bake, it gets soggy. Keep beans and meat evenly spread and not overloaded.
Using too much oil: A little goes a long way. If your tortillas are swimming, they’ll taste greasy.
Skipping seasoning: Refried beans and beef both need a little salt or seasoning to pop. Don’t be shy.
Cheese clumping up: Spread it evenly across the top tortilla. Don’t dump it in one spot unless you like surprise bites of solid cheddar.
Burning the tortillas: Medium heat only. If the oil’s smoking, it’s too hot — back it down.

Nutrition Facts (Per Serving)

Calories: 502 kcal
Total Fat: 30g
Saturated Fat: 11g
Cholesterol: 69mg
Sodium: 1137mg
Potassium: 272mg
Total Carbohydrate: 36g
Dietary Fiber: 7g
Sugars: 6g
Protein: 23g