Best Mexican Pizza

Mexican pizza is a crispy, layered tortilla pizza loaded with seasoned beef, enchilada sauce and melted cheese, made famous by Taco Bell. This homemade version uses baked tortillas for crunch and comes together quickly with simple pantry ingredients.

Why This Mexican Pizza Works

Taco Bell knew what it was doing when it made the Mexican pizza. And here is why.

• Double tortilla = structure + crunch – Because we use two tortillas, there is more structure and crunch for stability.
• Thin cheese layer acts as “glue” – What is cheese good for besides being delicious? Sticking two tortillas together of course!
• Baking before topping prevents sogginess – No soggy pizzas here! We bake them first to provide structure for the toppings.

What You’ll Need

One of the best things about this easy mexican pizza recipe is that it is totally customizable! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Flour tortillas – I much prefer to use flour tortillas for this recipe. But if all you have is corn (or if you prefer corn) go ahead and use those. They will just get slightly crunchier.
• Enchilada sauce – Instead of tomato sauce, we smother each tortilla with zesty enchilada sauce, fresh vegetables and gooey cheese. You can even use a green enchilada sauce! This serves as the “pizza sauce” instead of traditional tomato mixture.

How to Make Mexican Pizzas (Step-by-Step)

Forget taco night, these pizzas are so easy that they might be your new go to.

1. Baste tortillas with seasoning and bake. Using two baking sheets, place 3 tortillas on each. Mix together the vegetable oil with the ground cumin. Baste half of the mixture over each tortilla, reserving the remaining. Bake for 5 minutes.
2. Add cheese and remaining tortillas. Bake. Remove and evenly divide the cheddar cheese between the tortillas, it will be thin- it is just the glue to hold both layers together. Top with the remaining tortillas and baste them with the remaining oil. Bake until the top tortilla is a little crispy.
3. Cook taco meat. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef , breaking up as you cook. Allow it to brown well. Add the taco seasoning and toss until mixed. Remove from the heat.
4. Top with sauce, beef and cheese. Spoon a thin layer of the enchilada Sauce on each flour tortilla. Evenly spoon the cooked ground beef mixture on the 6 pizzas. Sprinkle the shredded cheddar cheese and cotija cheese.
5. Bake again until cheese melts. Bake again until the cheese melts and edges are lightly browned.
6. Add toppings. Top with a drizzle of cream Mexicana, fresh cilantro, pico de gallo or guacamole.

Toppings and Variations

There are plenty of ways for you to make these mexican pizzas your own. Here are a few ideas as well as more topping suggestions.

• Tortillas – Instead of flour tortillas, swap them out for corn tortillas instead. You can also use the carb conscious ones.
• Cheese – You don’t have to use the cheeses I used. Swap them out for pepper jack, montery jack, mozzarella or anything else that tickles your fancy.

Make it A Meal

You can serve your Mexican pizzas with just about anything you’d like to. I like to serve mine with a side of refried beans and spanish rice. But something like Mexican street corn salad would be great too.

If you’re like me, you’re a sucker for chips and salsa. That and some fresh guacamole is always a great starter to this meal.

More Mexican Inspired Dishes

Mexican night is always a winner at our house! Here are some of our favorites.

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Mexican Pizza Recipe

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This homemade Mexican pizza recipe uses crispy tortillas, seasoned beef, enchilada sauce, and melty cheese. Ready in minutes.

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

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Servings: 6

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Equipment

• Large Cast Iron Skillet

Ingredients

Tortillas:

• 12 6-inch flour tortillas
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1/2 cup cheddar cheese , freshly shredded

Topping:

• 2 teaspoons vegetable oil
• 1/2 pound ground beef
• 1 tablespoon taco seasoning
• 1 cup enchilada Sauce
• 1 cup cheddar cheese , freshly shredded
• 1 cup cotija cheese ,crumbled

Garnish:

• crema Mexicana
• cilantro leaves
• pico de gallo
• guacamole or fresh avocado slices

Instructions

• Preheat the oven to 350°F degrees. Using two baking sheets, place 3 tortillas on each. Mix together the 2 tablespoons vegetable oil with 1 teaspoon ground cumin . Baste half of the mixture over each tortilla, reserving the remaining. Bake for 5 minutes.
• Remove and evenly divide the shredded 1/2 cup cheddar cheese between the tortillas, it will be thin- it is just the glue to hold both layers together. Top with the remaining 6 tortillas and baste them with the remaining oil. Bake for another 5 minutes, or until the top tortilla is a little crispy.

Pizza Toppings:

• Heat the 2 teaspoons vegetable oil in a large skillet over medium-high heat. Add the 1/2 pound ground beef , breaking up as you cook. Allow it to brown well. Add the 1 tablespoon taco seasoning and toss until mixed. Remove from the heat.
• Spoon a thin layer of the 1 cup enchilada Sauce on each flour tortilla. Evenly spoon the cooked ground beef mixture on the 6 pizzas. Sprinkle the shredded 1 cup cheddar cheese and 1 cup cotija cheese.
• Bake again for 5 minutes until the cheese melts and edges are lightly browned.
• Top with a drizzle of cream Mexicana, fresh cilantro, pico de gallo or guacamole.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

If you want to make double decker pizzas, simply put a layer of sauce and cheese on the first tortilla and top it with a second. Continue the instructions as stated.

Storage: Store any unbaked pizzas in the fridge for up to 24 hours. Store any baked leftovers in an airtight container for 2-3 days.

Freezing: Wrap your pizzas tightly in plastic wrap and add to a freezer bag. Freeze for up to 2 months.

Nutrition

Calories: 532 kcal, Carbohydrates: 35 g, Protein: 22 g, Fat: 33 g, Saturated Fat: 14 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 9 g, Trans Fat: 1 g, Cholesterol: 77 mg, Sodium: 1318 mg, Potassium: 220 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 699 IU, Vitamin C: 1 mg, Calcium: 420 mg, Iron: 4 mg

Author: Chef Jessica Formicola

Calories: 532

Course: Appetizer, Main Course, Snack

Cuisine: Mexican

Keyword: copycat taco bell mexican pizza, mexican pizza, mexican tortilla pizza, taco bell mexican pizza, taco pizza, tortilla pizza

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