Delicious corn tortillas topped with steak, beans, and all the delectable taco fixings make up Mexican pizzas! They can be served whole as a main course or split into wedges as an appetizer.
| Prep Time: | 17 mins |
| Cook Time: | 30 mins |
| Additional Time: | 3 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 pizzas |
Ingredients
- 1 (16 ounce) can refried beans
- 1 pound ground beef
- 1 (1.25 ounce) package taco seasoning mix
- 1 tablespoon vegetable oil
- 4 (6 inch) corn tortillas
- 8 ounces shredded Cheddar cheese
- 8 tablespoons sour cream
- 2 roma (plum) tomatoes, chopped
- 2 green onion, chopped
- 1 (4 ounce) can diced green chiles, drained
- ½ avocado, diced
- 1 tablespoon black olives, sliced
Instructions
- Heat the refried beans.
- In a large skillet, brown the ground beef. Stir in the seasoning packet.
- Preheat oven to 350 degrees F (175 degrees C).
- Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
- Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
- Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.
Nutrition Facts
| Calories | 770 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 150 mg |
| Dietary Fiber | 10 g |
| Protein | 42 g |
| Saturated Fat | 23 g |
| Sodium | 1542 mg |
| Sugars | 4 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
Mmmmmmm. Like toastadas, but with melted cheese
It didn’t taste good
I think, first and foremost, that people who alter the original without trying it first as presented are just wrong. That being said, it’s a wonderful recipe with a ton of variables that could be adapted to tailor it to you or your families needs. But jeez people…rate the recipe…not your version.
I used 2 lbs of ground beef. Used 10 small tortillas. If use flour tortillas would need 2 cans of beans. Used more cheese
I made this exactly as the directions instructed. The recipe is a hit! I will definitely make it again.
Quick and easy very tasty
These are delicious! I see that I should have doubled the recipe, though, for my family of 5. These were gobbled up before they even had time to cool.
It was so tasty and easy to make. It is a new family favorite.
Tasty but I don’t like the hard tortillas; makes it very difficult to cut, bite or chew through. Not worth the trouble of cooking the tortillas. Soft wraps are much easier to prepare, serve and eat.
This was good. I used flour tortillas and they were not crispy enough. I will try corn tortillas as the recipe calls for next time, to see which I like better
Definitely hit the spot and I did a veggie version. Spray both sides of flour tortillas with cooking oil. Bake tortillas at 350F 5min on each side. Assemble pizza: bottom tortilla had thin layer of enchilada sauce, layer of taco seasoned refried beans, and a thin layer of cheese. Top tortilla had enchilada sauce, cheese, tomato, green onions, black olives, and a light top layer of cheese. Bake pizza in oven another 5 min (until cheese melted). Cool 5 min. Came out crispy and delicious!
Easy and good!
This is good but it is rather mislabeled- this is a variety of TOSTADA since it is made on a tortilla. In California Mexican Pizza has been traditionally made for many decades, and it is made on a pizza dough base.
Very good
Really good! My husband commented how colorful they are and said they could be on a Mexican restaurant menu! The only change I made was to use a fried tortilla on top and bottom and I spread some fire roasted salsa on top before baking. Mmmmmm
Delicious!
Very good. Definitely will make it again ??
Made a couple changes. Omitted sour cream because of allergies. And Used Salsa instead of can of japelano/tomatoes. But it tasted great. ! Omitted black olives and doubeled avocado because we like it that way.
Made this recipe according to the directions the only modification I made was to add enchilada sauce between the 2 tortillas and on the top before I put them in the oven,it was delicious.
I made several changes, but used this recipe as the concept. I, too, crisped the tortillas in the oven instead of on the stove. Be careful not to leave them too long, my 1st batch burned terribly. The 2nd batch I did not spray with cooking spray, and they didn’t burn. I used my own judgement with spices, as I always do with Mexican dishes…we like it hot! Overall, this Mexican pizza had good flavor and was fun to do on a Friday night.
One of our favorites! I use the pre-packaged tostada shells to make it easy. I stack two of them together, top with tomatoes, and cut into four slices with a pizza cutter. We will always have this in our rotation, as the kids request it often!