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Pizzas made from tortillas with melted cheese, sliced jalapeño, and topped with sour cream.

Mexican Pizzas

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  • Author: The BakerMama
  • Prep Time: 20 min
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4


Skip the drive-thru and make delicious Mexican Pizzas at home! Savory taco meat, refried beans and shredded cheese between two crisp tortillas, finished off with enchilada sauce, more melty cheese and your favorite toppings. So darn delicious!


  • 1 tablespoon canola oil
  • 1 pound ground beef
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/2 cup water
  • 8 (6-inch) flour tortillas
  • 1 cup refried beans
  • 2 cups shredded Monterrey jack and cheddar cheese blend, divided
  • 1/2 cup enchilada sauce
  • 1/4 cup diced fresh tomato
  • 1/4 cup sliced jalapeño peppers
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup sour cream


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking up the meat with a fork or wooden spoon as it cooks. Cook until the beef is browned, no longer pink, and all the grease has cooked down, about 8 to 10 minutes.
  3. In a small bowl, stir together the chili powder, garlic powder, ground cumin, paprika and kosher salt. Pour the seasoning mix and water over the beef and then stir to combine well.
  4. Bring to a boil, reduce the heat to low, and let simmer until the liquid reduces, about 5 minutes.
  5. Place four tortillas on the prepared baking sheet. Spread each tortilla with an even layer of refried beans. Top the beans on each tortilla with a fourth of the seasoned ground beef mixture and then sprinkle each with 1/4 cup of the shredded cheese. Cover the cheese with a second tortilla. Bake in the preheated oven until the tortillas are crisp on top, about 10 minutes.
  6. Remove the pizzas from the oven. Spread the top of each tortilla with 2 tablespoons of the enchilada sauce and then 1/4 cup of remaining shredded cheese. Top the cheese on each pizza with a tablespoon of the chopped tomatoes and 4 jalapeño slices.
  7. Return the pizzas to the oven and bake until the cheese is melted, about 8 to 10 more minutes. Let pizzas cool slightly before topping with a dollop of sour cream and then sprinkling with some chopped fresh cilantro. Slice each pizza into 4 slices to serve.