Layered Beef And Cheese Mexican Pizza
Crispy tortillas, seasoned beef, and melty cheese meet a saucy finish—this Mexican Pizza layers fast-food nostalgia with fresh-from-the-oven flavor.
A good weeknight win is all about texture and contrast. Here, tostada-crisp tortillas sandwich creamy refried beans and spiced beef, then get glossed with a tangy red sauce and a generous blanket of cheese. A quick blast in the oven melts everything together, and a sprinkle of tomatoes and scallions adds that fresh, snappy finish.
It’s a build-your-own kind of dinner that loves a crowd. Crisp the tortillas (fried or baked), keep warm components on standby, and let everyone stack, sauce, and top to taste. The result is familiar in the best way—only crisper, hotter, and a whole lot more fun.
What You Need to Make This Mexican Pizza
- Tortillas (6-inch, flour or corn) — The “crust” that crisps into tostada-style layers; flour bakes shatter-crisp, corn brings classic taco-shop bite.
- Ground meat (beef, turkey, or chicken) — Savory center seasoned with taco spices; beef gives the richest flavor.
- Taco seasoning + splash of water — Quick route to warm chili, cumin, and garlic notes that bind the crumbles.
- Refried beans — Creamy layer that anchors the stack and keeps toppings from sliding.
- Red enchilada or taco sauce — Zesty glaze for the top tortilla, adding moisture and tang.
- Shredded cheese (Mexican blend or cheddar/Jack) — Melts into a bubbly, golden cap with stretchy pockets.
- Fresh toppings (diced tomatoes, green onions, olives) — Bright, cool contrast against the warm, saucy base.
- Oil or cooking spray — For frying tortillas or baking them to an even crunch.
Step-by-Step Mexican Pizza (Layered & Crispy)
STEP 1: Brown the meat in a skillet over medium heat, breaking it into fine crumbles. Drain excess fat, then stir in taco seasoning with water; simmer briefly until thick and glossy. Keep warm.
STEP 2: Warm refried beans in a small saucepan with a splash of water until smooth and spreadable. Gentle heat makes the base easy to swipe across tortillas without tearing.
STEP 3: Crisp the tortillas. For ultra-crunch, shallow-fry each side in a thin layer of hot oil until golden, then drain on paper towels. For a lighter route, brush or spray both sides with oil and bake on a sheet at 400°F (200°C) for 5–7 minutes per side until evenly crisp.
STEP 4: Assemble on a sheet pan. Spread a bottom tortilla with a generous layer of warm beans, then a layer of seasoned meat. Cap with a second tortilla, spoon on enchilada or taco sauce, and shower with shredded cheese. Add tomatoes, scallions, and olives if using.
STEP 5: Bake at 400°F (200°C) for 8–10 minutes until the cheese melts and bubbles and the edges of the tortilla turn deeply golden. Rest a minute, then slice into quarters like pizza. Serve hot with extra sauce or a dollop of sour cream.
Helpful Tips
- Double-crisp insurance: If baking tortillas, flip halfway and bake to deep gold; pale tortillas soften under sauce.
- Spread edge-to-edge: Beans and sauce to the rim keep the top from drying and ensure every bite is seasoned.
- Warm components: Warm beans and meat help the cheese melt quickly and the layers adhere cleanly.
Perfect Pairings
- Mexican rice or cilantro-lime rice to soak up extra sauce.
- Charred corn salad with lime and cotija for bright sweetness.
- Quick black beans with cumin and garlic for a hearty side.
Best tortillas for a sturdy base
Flour tortillas crisp into an even, shattery shell that holds layers neatly and slices cleanly, echoing the fast-food original. Corn brings a classic tostada flavor and a slightly heartier bite. Light frying delivers the strongest structure; baked tortillas are excellent but benefit from a few extra minutes for deep color and durability.
Achieving an ultra-crisp top layer
A fully dried, well-browned top tortilla resists sogginess once sauced. Baking on a wire rack set over a sheet pan promotes airflow, while a modest layer of sauce—spread thin to the edges—prevents pooling. A final minute under the broiler adds blistered cheese without over-softening the crust beneath.
Picking the right meat and seasoning balance
Beef gives the most savory punch, but turkey or chicken absorb seasonings beautifully and keep things lighter. A packet of taco seasoning offers consistency; a homemade blend with chili powder, cumin, paprika, garlic, and oregano adds nuance. Simmering with a little water creates a cohesive, spoonable filling that stays put.
Keeping layers from slipping during slicing
A warm bean layer acts like edible glue between the tortillas, especially when spread edge-to-edge. Allowing the pizzas to rest for a minute after baking lets the cheese set slightly. Using a sharp chef’s knife (press straight down rather than sawing) yields tidy quarters without dragging toppings off.
Easy swaps for dietary needs
Corn tortillas and a gluten-free taco seasoning keep the stack friendly for gluten-free eaters. Dairy-free shreds melt well when paired with a thinner layer of sauce and a minute under the broiler. For vegetarian pizzas, seasoned black beans or plant-based crumbles mimic the hearty texture while staying fully meat-free.
Recipe Tips
- Cheese strategy: A mix of cheddar and Monterey Jack marries sharp flavor with stretchy melt.
- Tomato timing: Add fresh toppings before baking for warm, softened bites or after for cool freshness.
- Batch flow: Keep crisped tortillas in a low oven (200°F/90°C) so assembly stays hot and efficient.
Serving Ideas for Mexican Pizza
- Guacamole & pico de gallo for scooping between bites.
- Simple slaw with lime and a pinch of cumin for crunch and acid.
- Jalapeño pickles to cut through the richness with heat and snap.
Storage & Reheating
Refrigerate: Store leftover quarters in an airtight container for up to 3 days.
Reheat: Return to 375°F (190°C) on a wire rack set over a sheet pan until hot and crisp (about 8–10 minutes). A skillet on medium with a lid for the first minute then uncovered works, too.
Freeze: Assemble and bake, cool completely, then wrap individual quarters tightly and freeze up to 1 month. Reheat from frozen at 375°F until the cheese remelts and the tortillas re-crisp. Fresh toppings are best added after reheating.
Layered Beef And Cheese Mexican Pizza
Ingredients
For the Beef Mixture:
- 1 pound lean ground meat beef, turkey, or chicken
- ⅔ cup water
- 2 tablespoons homemade taco seasoning mix or one standard seasoning packet
For Building the Pizzas:
- 8 soft flour tortillas each about 6 inches in diameter (corn tortillas can be used if lightly fried beforehand)
- 15- ounce can of refried beans
- ¼ cup water used to loosen the beans
- 1 cup of mild taco sauce or red enchilada sauce
- 2 cups grated cheese blend cheddar, Monterey Jack, or Mexican-style mix
- ½ cup chopped fresh tomatoes
- ¼ cup sliced scallions
- ¼ cup sliced black olives optional
- Cooking oil for frying or nonstick spray if baking tortillas
Instructions
- In a skillet set over medium heat, cook the ground meat until no longer pink, stirring frequently to break it apart. Once browned, drain any excess fat. Stir in the taco seasoning and ⅔ cup water. Simmer the mixture for about 5 minutes, or until the sauce thickens and coats the meat well.
- Meanwhile, place the refried beans in a small saucepan. Stir in ¼ cup water and warm the mixture over low heat, mixing until smooth and spreadable.
- To crisp the tortillas, either fry or bake them:
- For frying, heat a few tablespoons of oil in a skillet and cook each tortilla individually for 1–2 minutes per side, or until crisp and golden. Drain on paper towels.
- For a lighter option, brush or spray each tortilla lightly with oil and bake on a sheet pan at 400°F (200°C) for 5–7 minutes per side, flipping halfway through.
- To assemble, lay one tortilla on a baking tray. Spread a layer of the warm refried beans over the surface, followed by a layer of the seasoned meat.
- Place a second tortilla on top to create a sandwich. Spoon a layer of taco or enchilada sauce over the upper surface. Sprinkle with shredded cheese, then add diced tomatoes, green onions, and olives if using.
- Transfer the assembled pizzas to a preheated oven and bake at 400°F (200°C) for 8 to 10 minutes, or until the cheese is completely melted and bubbly.
- Remove from the oven and cut each pizza into quarters. Serve hot, optionally accompanied by additional taco sauce or a dollop of sour cream.