Mexican Style Tortilla Pizza (Print Version)
# Ingredients:
→ Base and Protein
01 -
6 regular-sized flour tortillas
02 -
1 pound ground beef (choose lean)
03 -
1 small packet (1 ounce) of taco seasoning
04 -
1/2 cup of water
→ Sauces and Cheese
05 -
1 large can (16 ounces) of refried beans
06 -
1 small can (10 ounces) of red enchilada sauce
07 -
1 cup shredded pepper-jack cheese
08 -
1 cup shredded cheddar cheese
→ Toppings
09 -
1 finely chopped tomato (Roma)
10 -
1 green onion, thinly sliced
11 -
1 petite can of pre-sliced black olives
→ Optional Additional Toppings
12 -
Guacamole
13 -
Fresh cilantro, chopped into bits
14 -
Sour cream
15 -
Sliced jalapeños
# Instructions:
01 -
Heat the oven to 375°F (190°C). Lightly coat two baking sheets with cooking spray to avoid sticking, then arrange three tortillas on each baking sheet in a single layer.
02 -
Pop the tortillas in the oven for about 3-5 minutes, then flip them and let them bake for another 2-5 minutes until the edges are crispy and golden brown. Once done, take them out and set aside. Keep the oven warm.
03 -
In a big skillet on medium-high heat, crumble and cook the ground beef, stirring often with a wooden spoon or spatula, until there’s no pink left. Drain the grease when done.
04 -
Add the taco seasoning and water directly to the cooked beef. Turn the heat to medium-low once it starts boiling and cook it down for about 10 minutes, stirring now and then, until it thickens and most of the liquid evaporates. Take off the heat when finished.
05 -
Scoop the refried beans into a microwave-safe dish and warm it up on high for 1-2 minutes. Stir it afterward to make it smooth and easy to spread.
06 -
Take three crispy tortillas and lay them out on a baking sheet. Using about 1/3 cup of the warm refried beans for each, spread them into thin, even layers on the tortillas.
07 -
Even out 1/3 of the seasoned beef over each tortilla, covering the refried beans layer.
08 -
Add a second crispy tortilla to each meaty base, like making a sandwich.
09 -
Spread about 3 tablespoons of enchilada sauce onto the top tortilla of each pizza. Then, sprinkle a mix of the cheddar and pepper-jack cheeses evenly over the top.
10 -
Scatter diced tomatoes, green onion slices, and black olives over the cheesy layer on each pizza.
11 -
Put the assembled pizzas in the oven and bake for about 5 minutes, until the cheese melts completely and bubbles.
12 -
Let the pizzas rest for a couple of minutes after baking. Slice into quarters like a regular pizza and serve warm. Toss on some extras like sour cream, guacamole, cilantro, or jalapeños if you’d like!
# Notes:
01 -
To get even crispier tortillas, try lightly brushing them with oil before baking.
02 -
This recipe makes three whole Mexican pizzas, enough for three to six people depending on what you’re serving with it.
03 -
You can store unused components separately in the fridge and build fresh pizzas later for the best crunch.
04 -
For a hotter kick, throw on diced jalapeños or go with spicy enchilada sauce instead of the mild one.