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This homemade Mexican Pizza captures every nostalgic bite of the Taco Bell original but uses fresh ingredients and customizable toppings. Layers of beefy filling, creamy beans, melty cheese, and crisp tortillas make it a weeknight favorite that feels like fast food at home.
Recreating this Mexican Pizza brought back memories of road trips stopping by Taco Bell for a quick bite. Now my family loves to dig in on taco night with a homemade version that tastes even better.
Ingredients
- Ground beef: Choose lean beef for less grease and easier cleanup
- Garlic powder: for mellow savory flavor look for fresh and clump-free powder
- Onion powder: gives depth with no chopping needed check freshness for best taste
- Chili powder: delivers subtle heat use your favorite brand for consistency
- Ground cumin: adds rich earthy notes opt for whole cumin seeds and grind yourself for fresher flavor
- Salt and pepper: essential for balanced taste use coarse salt for easy pinching
- Flour tortillas: Choose large and soft tortillas for folding without tearing
- Refried beans: Canned beans work well smooth texture blends flavors
- Mexican blend cheese: Pre-shredded saves time but shred your own for extra meltiness
- Diced tomatoes: Add a juicy bite and color choose ripe and firm tomatoes
- Black olives: for briny depth optional but tasty pick a can with no dents for freshness
- Green onions: bring crunch and zesty flavor go for bright green tops
- Iceberg lettuce: for cool crispness look for tightly packed heads
- Sour cream: Adds creaminess and tang full-fat gives best richness
- Tomato sauce: Pulls the layers together smooth texture is best
Step-by-Step Instructions
- Prep the Beef:
- Cook ground beef in a skillet over medium heat stirring and breaking up clumps until all pink is gone to ensure no raw bits remain. Drain away any grease for a less oily pizza.
- Season the Meat:
- Add garlic powder onion powder chili powder cumin salt and pepper directly to the beef in the hot skillet. Cook for an extra minute while mixing well so the spices bloom and coat each bit of meat.
- Warm the Tortillas:
- Heat another skillet or a griddle over medium. Warm each tortilla one at a time just 20 seconds a side to make them soft and flexible. Stack warmed tortillas with a cloth so they stay pliable and do not crack.
- Layer the First Side:
- Spread a quarter cup of refried beans as the base on one tortilla. Top immediately with a quarter of the beef mixture for even coverage.
- Add Sauce and Cheese:
- Dot the beef layer with half a tablespoon tomato sauce and sprinkle generously with a quarter cup cheese. Scatter diced tomatoes and olives here if you like.
- Top and Cook:
- Place a second tortilla over the stack. Press it down lightly to seal. Transfer the layered pizza into your skillet over medium-low heat. Cook two to three minutes on each side using a wide spatula to press gently so the cheese melts and both sides get golden.
- Repeat and Garnish:
- Repeat the layering and cooking for remaining tortillas. Top each with a generous handful of shredded lettuce a big spoonful of sour cream and a scattering of chopped green onions right before serving.
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I look forward to adding lots of green onions every time. Their bright flavor lifts each bite and always reminds me of making these pizzas for summer sleepovers when everyone piled on their favorite toppings.
Storage Tips
Store leftover Mexican pizza slices in an airtight container in the fridge. Use parchment between layers to prevent sticking. Reheat slices in a skillet over low heat so the crust regains crispness and the cheese remelts nicely. Avoid reheating in the microwave as the tortilla can go soft and soggy.
Ingredient Substitutions
Swap the ground beef for ground turkey or crumbled tofu for a lighter take. Vegetarian versions taste fantastic with a double layer of beans and extra cheese. Gluten-free tortillas work well but tend to be more delicate so handle gently during flipping.
Serving Suggestions
Cut pizzas into wedges and serve with lime wedges and salsa. A side of Mexican rice or a simple chopped avocado salad balances the richness. For parties set up a topping bar with jalapenos extra olives and hot sauce so everyone can build their dream pizza.
Common Queries
- → How do I prevent the tortillas from becoming soggy?
To avoid soggy tortillas, warm them briefly before assembling and cook each side on a skillet until golden and crisp. This creates a sturdy base that holds up to the toppings.
- → Can I use corn tortillas instead of flour?
Flour tortillas work best for a soft yet sturdy texture, but you can use corn tortillas for a different flavor and crispier bite. Adjust cooking time as corn tortillas may brown faster.
- → Is it possible to make this vegetarian?
Yes, simply omit the ground beef or substitute with cooked lentils or a meat alternative. Increase the beans for added texture and flavor.
- → What cheese works best for melting?
A Mexican blend cheese melts smoothly and delivers great flavor, but cheddar or Monterey Jack are excellent alternatives.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the refrigerator for up to two days. Reheat in a skillet or oven to regain crispness before serving.