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Craving something quick and tasty on a weeknight? These loaded Mexican-style pizzas are just the thing. You'll get crunchy tortillas, cheesy goodness, seasoned beef, rich beans, and all your favorite toppings. They come together super fast—quicker than you could grab takeout—and are a fresh spin on taco night that everyone will want seconds of.
Once when I whipped up two trays for a game night, not a single bit was left. People kept coming back for more—they’re seriously irresistible.
Mouthwatering Ingredients
- Small fajita flour tortillas: crispy and golden after a quick fry Choose soft and flexible ones so they get the perfect crunch
- Vegetable oil: needed for frying tortillas Any light, neutral oil works well here
- Diced tomatoes: fresh and juicy Go for bright red tomatoes or chop up a handful of grape tomatoes
- Refried beans: creamy and rich Warm them so they’re easier to spread and layer
- Chopped green onions: add a pop of color and fresh bite Find ones with crisp tops and skip any wilted bits
- Shredded Colby Jack cheese: super melty and flavorful Grate a block yourself for the best oozy top
- Ground beef: hearty and rich Try for 80% lean for just the right texture
- Taco sauce: brings tang and mild heat Pick something medium spicy—store-bought or whipped up at home
- Minced garlic: bumps up the flavor Fresh is best, but jarred garlic does the job
- Cumin and dried cilantro: classic Tex Mex flavor Smell your cumin before using it for best results
- Chili powder: gives depth and smokiness Choose a vibrant red one with a warm scent
- Chopped onion: adds a bit of sweetness Only use onions that are firm with shiny skin
- Salt and pepper: brighten up the filling Use cracked pepper if you can
- Cayenne: brings just a hint of heat Tweak to suit your taste buds
Super Simple Steps
- Make It Fresh:
- Pull your pizzas out of the oven and scatter diced tomatoes and green onions over the top. Wait a minute so they’re easier to cut and serve.
- Bake to Perfection:
- Place all the layered pizzas on a baking sheet. Pop them in a 400 degree Fahrenheit oven for ten minutes until the cheese is bubbly and the edges get crisp. Peek in now and then so the cheese doesn’t overdo it.
- Assemble Layers:
- Once tortillas are fried, spread each one with warmed refried beans. Scoop on the beef filling, then sprinkle generously with cheese.
- Stack Your Pizza:
- Lay a second crunchy tortilla on top of your layered base. Press lightly. Top with more cheese and drizzle taco sauce over. This double stack makes these so filling!
- Fry Up Tortillas:
- Heat a tablespoon or so of oil in a skillet on medium. Add tortillas one by one, frying a minute or two each side until nice and crisp. Set them on paper towels so they stay crunchy.
- Sauté and Season:
- Stir in the seasonings—add onion, salt and pepper, chili powder, cumin, cilantro, cayenne, and garlic to your cooked beef back in the pan. Cook two to three minutes until onions are softer and it all smells amazing. That’s how you get that classic taco meat taste.
- Brown Your Beef:
- Get your beef sizzling in a large skillet over medium-high. Break it up as it cooks, letting it go for about 6–8 minutes until it’s totally browned, then pour off the extra grease for less mess.
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The cheese is the real hero here—I always sneak on extra so every bite is extra gooey and golden. It reminds me of fighting my brother for the cheesiest slice when we were kids!
Storing Leftovers
Stash any leftovers in an airtight container in the fridge for up to three days. Rewarm a slice in your air fryer or toaster oven and the crust will be crisp again in no time. Got extras before baking? Stick assembled pizzas in the freezer—you can bake them straight from frozen, just add a few more minutes.
Swap It Up
Want a lighter meal? Use ground turkey or shredded cooked chicken instead of beef. Try black beans if you’re out of refried, or go for pepper jack cheese for an extra kick. If taco sauce isn’t on hand, salsa is a solid switch.
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What Goes Well
Serve up slices with a generous scoop of sour cream, diced avocado, or a few tangy pickled jalapeños. A side salad with crunchy romaine tossed in lime dressing and some sweet corn makes it dinner. Or, slice into wedges for a killer party snack.
Fun Origins
These Mexican-inspired pizzas come from a blend of Tex Mex favorites and comfort foods like pizza and tacos. You might know them from fast food spots, but the homemade version is crispier and has way richer flavor. My relatives always said ours beat drive-thru hands down.
Recipe FAQs
- → What’s the secret to keeping tortillas crisp?
Fry tortillas lightly in oil before layering. It keeps them sturdy and golden through baking.
- → What other cheese could I use?
Cheddar, Monterey Jack, or a mix of Mexican cheeses work great for melting and flavor.
- → Can this be made vegetarian?
Sure, skip the beef and pile on beans or cooked veggies like mushrooms, peppers, or onions.
- → What are good topping ideas?
Fresh toppings like green onions, tomatoes, avocado, jalapeños, or a dollop of sour cream add flavor and texture.
- → Could I prep these ahead of time?
Assemble everything except baking, cover and refrigerate. Pop them in the oven when you’re ready to serve.