Instructions
- Prepare the Ground Beef: In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon as it cooks. Drain off any excess grease.
- Season the Beef: Add the taco seasoning packet and 1/2 cup water to the browned ground beef. Stir well and bring to a simmer. Cook for 5-7 minutes, or until most of the liquid has evaporated and the beef is well-seasoned. Remove from heat and set aside.
- Warm the Refried Beans: While the beef is simmering, open the can of refried beans. You can warm them gently in a small saucepan over low heat, stirring occasionally, or microwave them in a microwave-safe bowl for 1-2 minutes, stirring halfway through, until they are warm and easily spreadable.
- Prepare the Tortilla Shells: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully place one corn tortilla into the hot oil. Fry for 30-60 seconds per side, or until golden brown and crispy. (Be careful not to over-fry, as they can become bitter.) Remove with tongs and place on a plate lined with paper towels to drain excess oil. Repeat with the remaining tortillas, adding more oil to the skillet if needed. You should have 8 crispy tortillas.
- Preheat Oven & Assemble First Layer: Preheat your oven to 375°F (190°C). Place four of the crispy tortillas on a baking sheet. Spread about 1/4 cup of the warm refried beans evenly over each of these four tortillas, leaving a small border around the edge.
- Add Second Tortilla: Place a second crispy tortilla on top of the refried beans on each of the four base tortillas. This creates the signature double-layer crust.
- Add Beef and Cheese: Divide the seasoned ground beef evenly among the four assembled pizzas, spreading it over the top tortilla. Sprinkle about 1/4 cup of shredded cheese over the beef on each pizza.
- Bake Until Melty: Transfer the baking sheet to the preheated oven. Bake for 8-10 minutes, or until the cheese is completely melted, bubbly, and slightly golden.
- Finish and Serve: Carefully remove the Mexican Pizzas from the oven. Drizzle each pizza with taco sauce. Garnish generously with diced fresh tomatoes and sliced green onions.
- Optional Toppings: If desired, add a dollop of sour cream or Mexican crema, sliced black olives, or jalapeños for extra flavor and kick. Serve immediately while hot and crispy.
Cooking Tips and Variations
Achieving the Perfect Crispy Tortillas: While shallow frying gives the most authentic texture, you have options! For a lighter version, you can bake the tortillas: brush lightly with oil on both sides, then bake at 400°F (200°C) for 5-7 minutes per side until crisp. An air fryer also works wonders: spray lightly with cooking spray and air fry at 375°F (190°C) for 3-5 minutes, flipping halfway, until golden and crunchy. Regardless of method, drain them well on paper towels to prevent sogginess.
Enhancing the Beef Flavor: Don’t be afraid to customize your ground beef. If you don’t have a taco seasoning packet, you can make your own blend with 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, and salt and pepper to taste. For an extra kick, add a pinch of cayenne pepper or red pepper flakes. You can also brown the beef with finely diced onion and garlic for an added layer of flavor.
Bean Boosters: To elevate your refried beans, stir in a pinch of cumin, a dash of hot sauce, or a tablespoon of finely chopped cilantro (if using fresh). A splash of chicken broth or water can also help achieve a smoother, more spreadable consistency if your beans are too thick.
Cheese Please: While Mexican blend is convenient, feel free to experiment with other cheeses. Monterey Jack for extra meltiness, or a sharper cheddar for more bite. A blend usually offers the best balance of flavor and stretch.
Vegetarian/Vegan Adaptations: This recipe is incredibly versatile for dietary needs. For a vegetarian version, substitute the ground beef with plant-based ground “meat” crumbles seasoned with taco seasoning, or use black beans (mashed or whole) mixed with corn and spices. Ensure your refried beans are vegetarian (many are made with lard). For vegan, use plant-based crumbles/beans, vegan cheese shreds, and vegan sour cream or avocado cream.
Spicy Kick: If you love heat, incorporate finely diced jalapeños or serrano peppers into your ground beef, or add a generous dash of your favorite hot sauce to the taco sauce layer. A sprinkle of chipotle powder in the beef can also add smoky heat.
Make-Ahead Magic: You can prepare the seasoned ground beef and crisp the tortillas ahead of time. Store the beef in an airtight container in the refrigerator for up to 3 days. Keep the crispy tortillas in an airtight container at room temperature (they can get soggy if refrigerated). Warm the beans and assemble just before baking for the best results.
Serving Suggestions: While delicious on its own, this Mexican Pizza pairs wonderfully with a side of fresh guacamole, a simple green salad with a lime vinaigrette, or a bowl of cilantro-lime rice. It also makes a fantastic appetizer when cut into smaller wedges.
Storage and Reheating
Storage: Mexican Pizza is definitely best enjoyed fresh, when the tortillas are at their crispiest and the cheese is perfectly melty. However, if you have leftovers, allow them to cool completely before storing. Wrap individual slices tightly in plastic wrap or aluminum foil, or place them in an airtight container. Refrigerate for up to 2-3 days. Be aware that the tortillas will lose some of their crispness upon refrigeration.
Reheating: Reheating Mexican Pizza can be a bit tricky to retain its texture, but it’s certainly doable. The goal is to get it hot and the cheese re-melted without making the tortillas soggy.
- Oven Method (Recommended): This is the best method for restoring some crispness. Preheat your oven to 350°F (175°C). Place the pizza directly on a baking sheet or on a wire rack set over a baking sheet. Heat for 10-15 minutes, or until the cheese is bubbly and the pizza is heated through.
- Air Fryer Method: For individual slices, an air fryer works wonderfully. Place the slice in the air fryer basket (single layer) and air fry at 325°F (160°C) for 5-8 minutes, checking periodically, until hot and crispy.
- Skillet Method: If you only have one or two slices, a dry, non-stick skillet can work. Heat a skillet over medium-low heat. Place the pizza in the skillet and cover with a lid. Cook for about 5-7 minutes, or until the bottom is crispy and the cheese is melted. The lid helps to trap heat and melt the cheese.
- Microwave Method (Least Recommended): While the quickest, the microwave will result in a very soft and potentially soggy crust. If you must use it, microwave in 30-second intervals until heated through. It will be edible but won’t have the desired texture.
Avoid reheating toppings like fresh tomatoes and green onions if possible, as they can become mushy. It’s best to add fresh toppings after reheating.
Frequently Asked Questions
What kind of tortillas should I use for Mexican Pizza?
For the most authentic taste and texture, 6-inch yellow corn tortillas are highly recommended. They crisp up beautifully and provide that distinct flavor base. While flour tortillas can be used, they tend to be softer and might not achieve the same level of crispness, and their flavor profile is different.
Can I make this recipe ahead of time for a party?
Yes, you can definitely prep components in advance! You can cook and season the ground beef up to 2-3 days ahead and store it in the refrigerator. The tortillas can be fried until crispy a few hours ahead of time and kept at room temperature. Warm the refried beans and assemble the pizzas just before baking to ensure the best crispy-cheesy experience.
My tortillas aren’t getting crispy enough, what am I doing wrong?
There are a few common culprits. First, ensure your oil is hot enough (medium heat) before frying. Second, don’t overcrowd the pan; fry one or two tortillas at a time to maintain oil temperature. Third, make sure you’re frying them long enough, about 30-60 seconds per side, until they are visibly golden brown and stiff. Lastly, drain them thoroughly on paper towels to wick away excess oil, which can contribute to sogginess.
Can I use leftover cooked meat instead of ground beef?
Absolutely! This recipe is fantastic for using up leftovers. Shredded chicken, pulled pork, or even leftover steak (finely diced) can be seasoned with taco seasoning and used in place of the ground beef. Just ensure the meat is already cooked and then seasoned appropriately before layering.