I swear this Homemade Mexican Pizza Recipe turns every slice into a messy, spicy, cheesy party you’ll fight over.

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I’m obsessed with this Homemade Mexican Pizza Recipe because it hits every craving I didn’t know I had. I love the mess of melted Mexican blend cheese stretching with each pull and the rich hit of refried beans under crispy tortilla edges.

It’s loud, cheesy, spicy, and way more satisfying than any plain pizza night. And I never stop tweaking toppings or arguing that Mexican Pizza belongs at every party.

Seriously, it’s a fast route to a crowd-pleasing dinner that always disappears first. Can’t get enough.

Pass the salsa and extra lime. No regrets, just messy, glorious flavor.

every time.

Ingredients

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4 large flour tortillas or tostada shells: Basically the crunchy base you’ll want to bite into.
Ground beef or shredded chicken: Protein that makes it hearty and totally satisfying.
Taco seasoning: It’s the quick zip that gives familiar taco flavor fast.
Refried beans: Creamy layer that adds heft and a nice, velvety texture.
Salsa roja or enchilada sauce: Tangy, saucy punch — add extra if you like saucy pies.
Mexican blend cheese: Melty, gooey blanket that pulls when you take a bite.
Yellow onion: Sharpness and crunch when it’s lightly cooked or raw for bite.
Garlic: Small amount, big aroma — it wakes up the whole pie.
Bell pepper: Sweetness and a little snap, plus great color pop.
Ground cumin: Warm, earthy note that makes it smell like home.
Chili powder: Mild heat and smoky depth without being overpowering.
Salt and black pepper: Basics that make everything taste like it should.
Tomato: Fresh juiciness to cut through the richness.
Jalapeño: Add it for real heat, remove seeds for mellow spice.
Black olives: Briny little bites that some people adore.
Vegetable or canola oil: Helps crisp the shell and fry to golden.
Cilantro: Bright herb that freshens each forkful — love or hate it.
Lime wedges: Squeeze on top — it’s that citrus lift you’ll want.
Sour cream or crema: Cool, tangy drizzle to mellow spicy bites.
Avocado or guacamole: Creamy, buttery contrast to crunchy tortilla.
Green onions: Mild oniony sprinkle for color and light flavor.

Ingredient Quantities

4 large flour tortillas (10 inch) or 4 ready-made tostada shells

1 lb ground beef (or 1 lb shredded chicken for a switch)

1 packet (1 oz) taco seasoning or 2 tbsp homemade taco seasoning

1 cup refried beans (canned or homemade)

1 cup salsa roja or enchilada sauce, plus extra for serving

2 cups shredded Mexican blend cheese (cheddar and Monterey Jack)

1 small yellow onion, finely chopped (about 1 cup)

2 cloves garlic, minced

1 small red or green bell pepper, diced

1 tsp ground cumin

1 tsp chili powder

Salt and black pepper to taste (about 1/2 tsp each)

1 medium tomato, seeded and diced

1 jalapeño, thinly sliced (optional, remove seeds for less heat)

1/2 cup sliced black olives (optional)

3 tbsp vegetable oil or canola oil for frying/brush

1/4 cup chopped fresh cilantro for garnish

1 lime, cut into wedges for serving

1 cup sour cream or Mexican crema, for drizzling

1 ripe avocado or 1/2 cup guacamole, sliced or scooped for topping

2 green onions, thinly sliced for garnish

How to Make this

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1. Heat 1 tbsp oil in a large skillet over medium heat; add the chopped onion, diced bell pepper and a pinch of salt and cook until softened about 4 minutes, then add the minced garlic and cook 30 seconds more.

2. Add the ground beef (or shredded chicken) to the skillet, break it up and brown until no longer pink, drain any excess fat if needed, then stir in the taco seasoning, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp black pepper and about 1/4 tsp more salt; splash in 1/4 cup salsa roja or enchilada sauce and let simmer 2 minutes so flavors marry.

3. Meanwhile preheat your oven to 425 F and either brush each flour tortilla lightly with the remaining oil on both sides or if you have tostada shells skip the brushing; placing them on a baking sheet lined with foil or parchment keeps cleanup easy.

4. Spread about 1/4 cup refried beans over each tortilla leaving a small border, then spoon and spread a generous layer of the meat mixture on top so each one is evenly covered.

5. Drizzle or spoon about 1 tbsp salsa roja or enchilada sauce over each pizza, sprinkle 2 cups shredded Mexican blend cheese evenly across all four (about 1/2 cup per tortilla), and tuck thin jalapeño slices and diced tomato on top along with optional black olives if you like them.

6. Bake in the preheated oven for 8 to 12 minutes until the cheese is melted and edges of the tortillas are crisping; if you want extra crispness turn the broiler on for the last 1 to 2 minutes but watch it closely so it doesn’t burn.

7. While they bake, warm the remaining salsa in a small pan, slice the avocado or scoop the guacamole, chop cilantro and slice green onions and lime into wedges.

8. Remove the Mexican pizzas from the oven, let rest 1 minute, then dollop or drizzle sour cream or Mexican crema over each, add avocado or guacamole, scatter cilantro, green onions, and a squeeze of lime.

9. Cut into wedges and serve with extra salsa roja or enchilada sauce on the side; if you want less mess press tortillas in a pan and fry lightly for tostada style before topping.

10. Leftovers store covered in the fridge for 2 to 3 days and reheat in a 375 F oven or toaster oven to keep the crust crisp.

Equipment Needed

1. Large skillet (10 to 12 inch) for browning the meat and sauteing the veggies, you’ll want something with a lid handy.
2. Wooden spoon or sturdy spatula to break up the meat and stir in spices, a metal spatula if you’re using tostada shells in the pan.
3. Baking sheet (rimmed) lined with foil or parchment for the tortillas to bake on.
4. Pastry brush or small basting brush to lightly oil the tortillas, or just use a paper towel if you dont have one.
5. Measuring spoons and 1/4 cup measuring cup for the spices and salsa splash.
6. Chef’s knife and cutting board for chopping onion, pepper, tomato, cilantro and slicing jalapeño and avocado.
7. Small saucepan to warm extra salsa and to heat the crema or sour cream if you like it slightly warm.
8. Oven mitts or pot holders and a spatula or tongs to remove hot tortillas, plus a small bowl for mixing or holding toppings.

FAQ

Can I make these with store bought tostada shells instead of frying tortillas? Yes, absolutely. Using ready-made tostada shells saves time and mess, just warm them in a 350F oven for 5 minutes before topping so they don’t get soggy. If you like extra crisp, brush them with a little oil and bake till golden.

How do I keep the tortilla from getting soggy under the toppings? Spread a thin layer of refried beans first, then a little salsa or enchilada sauce, and bake on a hot tray so steam escapes quickly. Also, don’t overload with wet toppings before baking; add fresh salsa, avocado and crema after baking instead.

What can I use instead of ground beef? You can swap in shredded chicken, cooked and seasoned the same way, or use black beans for a vegetarian version. If using canned beans, drain and rinse, then mash some for texture, season well, and heat before adding.

Can I make these ahead and reheat them later? Yes, assemble but don’t add fresh toppings like avocado or crema. Bake completely, cool, then store covered in the fridge for up to 2 days. Reheat in a 375F oven for 8 to 10 minutes so the crust gets crisp again, then add fresh garnishes.

My family likes spicy food, how can I turn up the heat safely? Add chopped jalapeño or pickled jalapeño slices to the cooked meat, use a spicy salsa roja, or sprinkle cayenne or crushed red pepper into the taco seasoning. Taste as you go, because heat builds up when baked.

Any shortcuts for a weeknight meal? Brown the beef and mix in taco seasoning ahead, store it in the fridge. Use canned refried beans and jarred salsa. When you get home, spread, top, and bake 10 minutes. It comes together really fast that way.

Homemade Mexican Pizza Recipe Substitutions and Variations

Tortillas (4 large flour) -> Swap for corn tortillas if you want a more authentic crunch, or use pita rounds or naan in a pinch for a heartier base.
Ground beef (1 lb) -> Try ground turkey or chicken for a leaner option, or use seasoned black beans or lentils for a vegetarian twist that still packs protein.
Refried beans (1 cup) -> Use mashed pinto or black beans, or spread a layer of hummus for a different but tasty creamy base.
Mexican blend cheese (2 cups) -> Substitute with shredded cheddar and Monterey Jack mixed, or crumble queso fresco or cotija on top for a tangier finish.

Pro Tips

– Use a mix of melting and sharp cheeses for better flavor and texture. Adding a little extra sharp cheddar (about 1/4 cup) to the Mexican blend gives bite, while extra Monterey Jack or mozzarella helps everything stretch and stay gooey when you reheat.

– Crisp the tortillas before topping if you like crunch. Brush lightly with oil and bake or pan-fry until just golden, then cool slightly before adding beans and toppings. That prevents soggy spots under the meat and keeps the edges crisp even after saucing.

– Keep wet toppings separate until serving. Dollop avocado or guac, sour cream or crema, and fresh tomatoes after baking so they stay bright and creamy. Also warm the salsa a bit before serving so it doesn’t cool the pizza and it melds with the hot cheese.

– If you want cleaner slices and less mess, let the pizzas rest 1 to 2 minutes after coming out of the oven, then cut with a very sharp knife or kitchen scissors. For leftover storage, reheat in a 375 F oven or toaster oven on a wire rack over a baking sheet to revive crispness instead of the microwave.

Homemade Mexican Pizza Recipe

Recipe by Francis Mead

0.0 from 0 votes

I swear this Homemade Mexican Pizza Recipe turns every slice into a messy, spicy, cheesy party you’ll fight over.

Servings

servings

Calories

700

kcal

Equipment: 1. Large skillet (10 to 12 inch) for browning the meat and sauteing the veggies, you’ll want something with a lid handy.
2. Wooden spoon or sturdy spatula to break up the meat and stir in spices, a metal spatula if you’re using tostada shells in the pan.
3. Baking sheet (rimmed) lined with foil or parchment for the tortillas to bake on.
4. Pastry brush or small basting brush to lightly oil the tortillas, or just use a paper towel if you dont have one.
5. Measuring spoons and 1/4 cup measuring cup for the spices and salsa splash.
6. Chef’s knife and cutting board for chopping onion, pepper, tomato, cilantro and slicing jalapeño and avocado.
7. Small saucepan to warm extra salsa and to heat the crema or sour cream if you like it slightly warm.
8. Oven mitts or pot holders and a spatula or tongs to remove hot tortillas, plus a small bowl for mixing or holding toppings.

Ingredients

4 large flour tortillas (10 inch) or 4 ready-made tostada shells
1 lb ground beef (or 1 lb shredded chicken for a switch)
1 packet (1 oz) taco seasoning or 2 tbsp homemade taco seasoning
1 cup refried beans (canned or homemade)
1 cup salsa roja or enchilada sauce, plus extra for serving
2 cups shredded Mexican blend cheese (cheddar and Monterey Jack)
1 small yellow onion, finely chopped (about 1 cup)
2 cloves garlic, minced
1 small red or green bell pepper, diced
1 tsp ground cumin
1 tsp chili powder
Salt and black pepper to taste (about 1/2 tsp each)
1 medium tomato, seeded and diced
1 jalapeño, thinly sliced (optional, remove seeds for less heat)
1/2 cup sliced black olives (optional)
3 tbsp vegetable oil or canola oil for frying/brush
1/4 cup chopped fresh cilantro for garnish
1 lime, cut into wedges for serving
1 cup sour cream or Mexican crema, for drizzling
1 ripe avocado or 1/2 cup guacamole, sliced or scooped for topping
2 green onions, thinly sliced for garnish

Directions

Heat 1 tbsp oil in a large skillet over medium heat; add the chopped onion, diced bell pepper and a pinch of salt and cook until softened about 4 minutes, then add the minced garlic and cook 30 seconds more.
Add the ground beef (or shredded chicken) to the skillet, break it up and brown until no longer pink, drain any excess fat if needed, then stir in the taco seasoning, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp black pepper and about 1/4 tsp more salt; splash in 1/4 cup salsa roja or enchilada sauce and let simmer 2 minutes so flavors marry.
Meanwhile preheat your oven to 425 F and either brush each flour tortilla lightly with the remaining oil on both sides or if you have tostada shells skip the brushing; placing them on a baking sheet lined with foil or parchment keeps cleanup easy.
Spread about 1/4 cup refried beans over each tortilla leaving a small border, then spoon and spread a generous layer of the meat mixture on top so each one is evenly covered.
Drizzle or spoon about 1 tbsp salsa roja or enchilada sauce over each pizza, sprinkle 2 cups shredded Mexican blend cheese evenly across all four (about 1/2 cup per tortilla), and tuck thin jalapeño slices and diced tomato on top along with optional black olives if you like them.
Bake in the preheated oven for 8 to 12 minutes until the cheese is melted and edges of the tortillas are crisping; if you want extra crispness turn the broiler on for the last 1 to 2 minutes but watch it closely so it doesn't burn.
While they bake, warm the remaining salsa in a small pan, slice the avocado or scoop the guacamole, chop cilantro and slice green onions and lime into wedges.
Remove the Mexican pizzas from the oven, let rest 1 minute, then dollop or drizzle sour cream or Mexican crema over each, add avocado or guacamole, scatter cilantro, green onions, and a squeeze of lime.
Cut into wedges and serve with extra salsa roja or enchilada sauce on the side; if you want less mess press tortillas in a pan and fry lightly for tostada style before topping.
Leftovers store covered in the fridge for 2 to 3 days and reheat in a 375 F oven or toaster oven to keep the crust crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.