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Mexican Pizza Recipe

Aug 28, 2022
by Article City
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Originally Posted On: https://allforpizza.com/mexican-pizza-recipe/

 

Tuck in your napkins & get ready to gorge on this crisp Mexican pizza recipe delight! It’s going to get messy, but you’re gonna love it! The two-tiered vibrant meal is packed with flavors and textures! The bottom layer is filled with the sweet earthy creaminess of refried black beans. Then caramelized savory meat seasoned appetizingly. The top layer has the classic spicy Mexican enchilada sauce and Mexican cheese blend. And the crunchy tortillas hold everything together!

This crisp Mexican pizza delight has a quesadilla vibe. The juicy tomato & spring onion garnish adds a welcoming freshness. The secret to eating this pizza is- “Don’t Wait.” It tastes the best right out of the oven while crisp. The longer it sits, the soggier it gets!

 

Options for Mexican Pizza

Other than ground beef, you may use any ground meat for this recipe. This includes ground turkey, pork or chicken. If you don’t have the individual spices, use about 1 Tablespoon of Taco seasoning. Mexican chili powder is quite hot. If you want to tone down the heat, use cayenne pepper or smoked paprika.

Instead of frying & baking the tortillas, you could air fry them. It will still get that crispy texture without the grease from frying. It will take approximately 5 mins to air fry the tortilla. Though originally prepared with flour tortillas, you can substitute with corn tortillas. This will add an extra crunchy bite to your Mexican pizza.

Mexican Pizza Notes

You can make your own Mexican cheese blend. It contains 4 types of cheeses. Monterey Jack, Cheddar, Asadero, & Queso Quesadilla. It is popularly used in Southwestern & Mexican cuisines.

Along with tomatoes & spring onions, you can top Mexican pizza with sliced black olives and Serrano peppers. Then spread some sour cream and fresh cilantro. These new favors will throw a party for your taste buds!

Rather than using tortillas, you can prepare the Mexican pizza using homemade pizza dough. First, roll out the dough, and transfer it to a pizza peel. Spread the refried beans followed by the enchilada-tomato sauce. Then sprinkle the cheese, and evenly distribute the prepared meat. Add some more cheese on top and bake for 10-15 minutes at 450 F. Serve the pizza topped with chopped tomatoes and spring onions!

 

Store and Reheat

You can store the leftover pizza in an airtight container in the fridge. It will last for about 2 days. When storing leftover pizza in the freezer, each slice needs to be double wrapped. First with a cling film and then with foil. They will last for 2 months.

You can reheat the stored pizza in the oven or microwave. When reheating in the oven, it takes about 5-10 minutes at 350° F. When reheating in the microwave, it takes 30-45 seconds. Remember to defrost the frozen pizza slices before reheating!

On the other hand, you can prepare the meat, sauce, and chop up the fresh toppings. Then store them separately in the fridge. This way you can quickly fry & bake some tortillas. Just assemble the pizza, and enjoy a snack or meal within minutes.

Mexican Pizza Recipe

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Recipe by Pizza Poster Course: Main, Appetizers

Cuisine: Mexican
Difficulty: Medium, Easy

 

Cook Mode

Keep the screen of your device on

Servings

4

servings

Prep time

5

minutes

Cooking time

40

minutes

Calories

534

kcal

Yields

2

Pizzas

Total time

45

minutes

Tuck in your napkins & get ready to gorge on this crisp Mexican pizza delight. The two-tiered vibrant meal is packed with tons of flavors and textures! This recipe makes 2 pizzas.

Ingredients

  • For the Meat

  • 1 Tbsp oil

  • 1/2 lb ground beef

  • 1 tsp onion powder

  • 1/2 tsp cumin powder

  • 1 tsp Mexican chili powder

  • 1/4 cup beef broth/water

  • Salt (to taste)

  • For the Sauce

  • 2/3 cup enchilada sauce

  • 2 Tbsp tomato paste

  • For the Pizza

  • 3 Tbsp olive oil

  • 4 taco-sized flour tortillas

  • 1/2 cup refried black beans

  • 1 cup Mexican cheese blend (shredded)

  • 1/4 cup tomato (chopped)

  • 3 Tbsp spring onion (sliced thinly)

Directions

  • Prepare the toppings
  • Preheat the oven to 400° F.
  • Drizzle the oil in a cast-iron pan over a medium-high flame.
  • Once hot enough, add the ground beef and spread it on the pan. Cook for a few mins while breaking the meat chunks. Stir occasionally.
  • Reduce heat to medium. Add the onion powder, cumin powder, chili powder, and salt. Mix well and cook for 10-15 minutes by stirring frequently until browned.
  • When the meat releases oil, add the water/broth. Combine & cook for a few mins till the water is absorbed nicely.
  • Turn off the stove. Cover the pan and keep it aside.
  • Transfer the enchilada sauce into a small saucepan. Stir in the tomato paste and simmer on medium-low heat for 3-5 minutes.
  • Prepare the Tortillas
  • Drizzle 2 tablespoons of oil and let it heat on a medium-high flame.
  • Place a tortilla and fry each side for 1-2 minutes on medium heat or till it has light brown spots and crisps up. Remove into a dish and fry the remaining tortillas similarly.
  • Then, place the fried tortillas in the middle rack of the preheated oven and bake for 4-5 minutes. At 2-3 minutes interval, flip the tortilla using a tong.
  • Remove the tortillas from the oven & let cool for 3-5 minutes.
  • Assemble the Pizza
  • Lay a tortilla on the baking sheet. Spread the refried bean paste on the tortilla. Put a generous amount of the prepared meat and spread it out evenly.
  • Place another tortilla on the meat layer. Apply the enchilada-tomato sauce. Sprinkle the Mexican cheese blend on top.
  • Repeats steps 1 & 2 for the second pizza.
  • Put the sheet in the preheated oven. Bake for 2-3 minutes at 400° F until the cheese melts.
  • Remove the Mexican pizza from the oven. Serve topped with freshly chopped tomatoes and spring onions. Slice each pizza into 4 pieces using a pizza cutter.

Equipment

Notes

  • Serving: 2 slices
    Calories: 534 | Protein: 23.99g | Fat: 35.87g | Carbs: 30.39g | Fiber: 2.8g | Sugar: 5.05g | Cholesterol: 65mg | Sodium: 1431mg | Potassium: 539mg

 

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