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Mexican Pizzas

Course Appetizer, Main Course
Cuisine American, Mexican Inspired, Southern
Keyword easy-mexican-pizzas, mexican-pizzas-recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 742kcal

Ingredients

  • 8 8-inch flour or corn tortillas
  • 1 1/2 lb ground beef (90/10)
  • 1 small onion finely diced
  • olive oil
  • 1 15 oz can crushed tomatoes or tomato sauce
  • 1 1.0 oz packet Taco Bell taco seasoning (or similar)
  • 1 tsp seasoned salt
  • 1 tsp lemon pepper
  • 1 tsp granulated garlic
  • 1 tsp dark chili powder
  • 1 1/2 cup shredded sharp cheddar cheese
  • 1 cup shredded monterey jack cheese
  • 1 16 oz can refried beans
  • 1 cup taco sauce
  • 1/2 cup diced cherry tomatoes or roma tomatoes
  • 4 medium green onions thinly sliced
  • sour cream, jalapenos, guacamole and salsa for serving

Instructions

  • Preheat the oven 425℉. Line a large sheet pan with parchment paper.
  • Spray the tortillas on both sides with cooking spray (or brush with oil) and lightly toast each tortilla in a large skillet on the stovetop on both sides over medium-high heat. This only takes a few seconds to do. Arrange 4 tortillas on the sheet pan. Set aside.
  • In the same skillet cook the ground beef and onion in a light drizzle of oil over medium high heat for 6-8 minutes or until no pink remains.
  • Drain excess grease from the pan, then add tomato sauce, taco seasoning, seasoned salt, lemon pepper, granulated garlic and chili powder. Mix well to combine then simmer over medium heat for 10 minutes.
  • To Assemble: Mix the cheddar cheese and monterey jack cheese together and separate into thirds. Sprinkle first 1/3 of the cheese dividing it evenly on each tortilla. Spread refried beans over cheese then top with taco meat.
  • Sprinkle taco meat with more cheese then top each with another tortilla.
  • Spread around 2-3 Tbsp of taco sauce, over the top tortilla and arrange diced tomatoes on top. Finish with final 1/3 of the shredded cheese.
  • Place pan into the oven and bake for 10 minutes or until the cheese has melted and the tortillas are lightly golden.
  • Cut into wedges and serve garnished with green onions and your favorite taco fixings.

Notes

  • Cheese: You can use any blend of cheese that you enjoy. Pepper jack cheese, colby jack cheese or quesadilla cheese. It's fine to eyeball the amounts, there's no such thing in my cookbook as too much cheese.
  • Protein: You can swap out ground beef for chorizo, ground chicken, ground turkey or pork. Chorizo is already seasoned and may not require additional seasonings.
  • Sauce Substitution: Taco sauce serves as the Mexican pizza sauce. You can use enchilada sauce in place of taco sauce in a pinch. Use mild, medium or hot taco sauce depending on your personal taste.
  • Lighter Option: You can lighten the calories by using low carb tortillas, light cheese and ground chicken for the filling.

Nutrition

Serving: 1serving | Calories: 742kcal | Carbohydrates: 49g | Protein: 56g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 133mg | Sodium: 2134mg | Potassium: 958mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1324IU | Vitamin C: 13mg | Calcium: 720mg | Iron: 8mg