Mexican Pizza, where have you been all my life? Being a lover of spicy, cheesy, refried concoctions, I am surprised that this homemade version hasn’t made it to my radar earlier. Using crisp tostada shells, I created a yummy double-crust Mexican pizza that will return to our dinner plate over and over again. These individual pizzas are hot and melty with all the beefy and saucy flavors that make fast food yummy. But they’re made at home, so you can make a whole bunch for a crowd. And you can add your own fresh ingredients. Or you can save the leftovers for lunch all week long.
This assembly-line-style meal can be done with kids or adults for a DIY opportunity to add more of their favorite ingredients. Or it can be put together behind the scenes. Likewise, these pizzas can be warmed in a hot oven or singly in an air fryer. For a crowd, be sure to use a sheet pan to line up all of the topped tortillas, and be careful not to tip the pan with all of those crisp, slick shells on it.
The Assembly Process for Mexican Pizzas
Start with the tostada shells. Have some cooked, seasoned ground beef ready. The canned goods you need are refried beans and red enchilada sauce. Cut up fresh tomatoes and green onions. And, of course, cheese and prepared salsa are a must for that finishing touch. Maybe you also like sour cream, jalapenos, and some guacamole.
The key ingredients that we think made this dish are red enchilada sauce (we used Old El Paso) and sliced green onions. Begin by spreading refried beans, straight out of the can, onto each tostada shell. This works best if you hold the shell in one palm and gently spread the beans on with the back of a spoon. Gentle pressure, because if you push hard, the shells will break. If you still break one, don’t worry, because the beans will help glue it into place and that shell can become a bottom layer of your Mexican pizza.
On half of the shells, spread beans, a sprinkling of taco seasoning, and then a spoonful of enchilada sauce.
On the other half of the shells, spread beans, cooked ground beef (with onion, if desired), and shredded cheese.
Bake all of those at 350° for 5-7 minutes until the cheese has melted.
The next step is to flip that saucy side of tortilla onto the beefy side. Then top with another spoonful of enchilada sauce plus shredded cheese. Return it to the oven for a final warm-up for just a couple minutes.
Once the top cheese is melted, it’s time to finish it off with all of your favorite cold toppings, and don’t forget the green onion slices!
Mexican Pizza, made right at home. Everything is better at home!
- ground beef, browned with onion, salt, and pepper ahead of time if possible
- crisp corn tostada shells
- refried beans
- taco seasoning
- red enchilada sauce, Old El Paso
- shredded cheese, cheddar or cheddar jack
- sliced green onion
- chopped fresh tomatoes
- Begin by spreading refried beans, straight out of the can, onto each tostada shell. Then give them a little sprinkle of taco seasoning.
- On half of the shells, add a spoonful of enchilada sauce.On the other half of the shells, add cooked ground beef (with onion, if desired), and shredded cheese.
- Warm in a 350° oven for 5 minutes.
- Flip the saucy side of tortilla onto the beefy side. Then top with another spoonful of enchilada sauce plus shredded cheese. Return it to the oven for a final warm-up for just a couple minutes.
- Top off the pizzas with tomatoes, salsa, green onion, olives, and any other favorites.
What Do You Think About Mexican Pizzas?
I decided a long time ago that all Mexican food is just the same ingredients layered in different ways. But am I right that it’s all soooo good? Enchiladas and hand held burritos and nachos and smothered burritos. Who can pick? These Mexican Pizzas have the saucy tang of enchiladas plus the crunch of nachos and are very satisfying. Great weekend or game night celebration food, and good for the weeknight rush, also!
More Of My Mexican Favorites: