Homemade Mexican Pizza is one of my favorite ways to turn taco night into something a little more exciting. It’s layered with crispy tortillas, seasoned meat, creamy beans, and melty cheese—finished with fresh toppings for that perfect bite. I love making this at home because it’s easy, satisfying, and fun to build.

Homemade Mexican Pizza

Why You’ll Love This Recipe

I love this recipe because it gives me all the flavors of tacos and tostadas in a pizza-style format. The crispy base holds up well to the saucy toppings, and I get to add exactly what I like. It’s quick enough for a weeknight dinner, but flavorful enough to feel like a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Taco seasoning
Water
Refried beans
Flour or corn tortillas
Shredded cheese (cheddar, Monterey Jack, or a blend)
Enchilada sauce or taco sauce
Diced tomatoes
Green onions, chopped
Sliced black olives (optional)
Vegetable oil for frying

Directions

I start by browning the ground beef in a skillet over medium heat. Once it’s fully cooked, I drain any excess fat and stir in the taco seasoning with a splash of water. I let it simmer for a few minutes to develop the flavor.
In another skillet, I heat a little oil and fry the tortillas one at a time until golden and crisp on both sides. I place them on paper towels to drain.
To assemble, I take one tortilla and spread a layer of refried beans on it, followed by a spoonful of the seasoned beef and a sprinkle of cheese. I top it with another tortilla.
On the top layer, I spread a little enchilada or taco sauce and sprinkle more shredded cheese.
I place the assembled pizzas on a baking sheet and bake at 400°F (200°C) for about 8–10 minutes, just until the cheese on top melts and bubbles.
Once out of the oven, I finish them with diced tomatoes, green onions, and olives if I’m using them. Then I let them cool for a couple of minutes before slicing and serving.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Sometimes I use ground turkey or shredded chicken instead of beef. For a vegetarian option, I leave out the meat and use more beans and sautéed veggies like bell peppers or mushrooms. If I want extra spice, I top with jalapeños or drizzle with hot sauce.

Storage/Reheating

I keep any leftovers in the fridge for up to 3 days. To reheat, I use the oven at 350°F (175°C) for 10 minutes so the tortillas stay crisp. Microwaving works too, but it makes the base softer.

FAQs

Can I use pre-made tostadas instead of frying tortillas?

Yes, I’ve done that before and it works great. They’re already crispy and save some prep time.

Can I make these ahead of time?

I prep all the ingredients ahead, but I wait to assemble and bake right before serving so the tortillas stay crisp.

What cheese works best?

I usually go with a blend of cheddar and Monterey Jack. Anything that melts well and adds flavor will do the trick.

Do I have to use enchilada sauce?

No, I’ve used taco sauce or even salsa in a pinch. I just choose something with bold flavor and a smooth texture.

What do I serve with Mexican pizza?

I usually add a side of rice, guacamole, or a fresh salad. It’s also great with chips and salsa.

Conclusion

Homemade Mexican Pizza is a fun and flavorful twist on taco night. I love how easy it is to make and how versatile the toppings can be. Whether I’m keeping it simple or loading it up with extras, it’s always a hit at the table.