Back in the day, I used to live for those fast food Mexican pizzas. Crispy tortillas, saucy beef, melty cheese—it hit all the cravings. But as I got older (and a little more ingredient-aware), I wanted a version that didn’t leave me feeling bloated and blah.

Enter this Homemade Mexican Pizza—crispy, cheesy, saucy, and just spicy enough to keep things interesting. It comes together in under 30 minutes, uses real ingredients, and still gives you that nostalgic flavor without the drive-thru guilt.

Bonus: it’s a total hit with the kids and makes a fun, mess-free taco night swap.

Ingredients:

For the Meat Layer:

• 1 lb ground beef or ground turkey

• 1 tbsp taco seasoning (store-bought or homemade)

• 1/3 cup water

For Assembly:

• 8 small flour or corn tortillas

• 1 cup refried beans (canned or homemade)

• 1/2 cup enchilada sauce or taco sauce

• 1 1/2 cups shredded Mexican blend cheese

• Optional toppings: diced tomatoes, sliced olives, green onions, jalapeños, cilantro, sour cream

Instructions:

1. Cook the meat: In a skillet over medium heat, brown the ground beef. Drain excess fat, then stir in taco seasoning and water. Simmer until thickened, about 5 minutes.

2. Crisp the tortillas: Lightly spray or brush tortillas with oil. Bake at 400°F for 4–5 minutes per side until crispy, or pan-fry until golden and crunchy.

3. Assemble the pizzas: Spread a layer of refried beans on one crispy tortilla. Top with seasoned meat, then place another tortilla on top.

4. Top it off: Spread enchilada or taco sauce over the top tortilla. Sprinkle with cheese and any toppings you want baked in (like olives or jalapeños).

5. Bake: Place pizzas on a baking sheet and bake at 400°F for 8–10 minutes, until cheese is melted and bubbly.

6. Serve: Garnish with fresh toppings and slice into quarters. Serve with salsa, guac, or a simple side salad.

Sarah’s Tips & Swaps:

• Want it vegetarian? Skip the meat and double up on beans, or use sautéed mushrooms and onions instead.

• Low-carb option: Try low-carb tortillas or use baked cheese wraps as the base.

• Make it gluten-free: Use corn tortillas and double-check your taco seasoning and enchilada sauce.

• Make ahead: You can prep the meat and beans ahead of time, then just assemble and bake when ready to eat.

Flavorful Conclusion:

This Homemade Mexican Pizza brings all the bold, saucy, crunchy goodness—without the mystery ingredients. It’s quick, customizable, and totally crave-worthy. Whether you’re feeding a crowd or just switching up taco night, this one’s going into your regular dinner rotation.

Nutrition (Per Pizza – makes 4 servings):

• Calories: 430

• Protein: 22g

• Carbohydrates: 35g

• Fat: 24g

• Fiber: 5g

• Sugar: 3g

• Sodium: 670mg