Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.1 lb lean ground beef or turkey
- Add the chopped onion to the skillet with the browned meat and cook until softened, about 3-4 minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute more until fragrant.1 small yellow onion, 2 cloves garlic, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, ½ teaspoon salt, ¼ teaspoon black pepper
- Pour in the water or beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, or until most of the liquid has evaporated and the meat mixture is thick and flavorful.½ cup water or beef broth
- While the meat is simmering, in a small bowl, combine the refried beans with the taco seasoning. Stir well until the seasoning is evenly distributed. If the beans are too thick to spread, you can stir in a tablespoon or two of water or milk to reach a more spreadable consistency.1 (15 ounce) can refried beans, 1 tablespoon taco seasoning
- Preheat your oven to 400°F (200°C). Lightly brush one side of each flour tortilla with olive oil or spray with cooking spray. Place the tortillas, oiled-side down, in a single layer on baking sheets. Bake for 5-7 minutes, or until lightly golden and beginning to crisp around the edges. You may need to do this in batches.8-10 small flour tortillas, 1 tablespoon olive oil or cooking spray
- Remove the baking sheets from the oven. On half of the crisped tortillas, spread a layer of the seasoned refried beans, leaving a small border.8-10 small flour tortillas, 1 (15 ounce) can refried beans
- Spoon a generous amount of the prepared meat mixture over the bean layer on each tortilla.8-10 small flour tortillas, 1 lb lean ground beef or turkey
- Sprinkle the Mexican cheese blend evenly over the meat layer.1 ½ cups shredded Mexican cheese blend
- Place the remaining crisped tortillas on top of the cheese, creating your "pizza" layers. You can press down gently.8-10 small flour tortillas
- Return the assembled Mexican pizzas to the oven. Bake for another 8-10 minutes, or until the cheese is completely melted, bubbly, and golden brown.
- Carefully remove the Mexican pizzas from the oven. Let them cool for a minute or two before slicing into wedges as you would a traditional pizza. Serve immediately with your favorite optional toppings like chopped tomatoes, shredded lettuce, sour cream, salsa, guacamole, and fresh cilantro.chopped tomatoes, shredded lettuce, sour cream, salsa, guacamole, cilantro
Notes
Properly storing your Mexican Pizza Recipe leftovers is key to enjoying them later. Once cooled to room temperature, wrap individual portions tightly in plastic wrap or aluminum foil, or place them in an airtight container. Store them in the refrigerator for up to 3-4 days. To reheat, you can use a conventional oven, toaster oven, or even a microwave. For the best results and to recapture some of that original crispness, preheat your oven to 350°F (175°C). Place the leftover Mexican pizza wedges on a baking sheet and heat for 8-12 minutes, or until heated through and the cheese is re-melted. If using a microwave, heat for 1-2 minutes on medium power, being mindful that the tortilla might become softer. For longer storage, you can freeze the fully assembled and cooled Mexican pizzas. Wrap them tightly in plastic wrap then in aluminum foil, or place them in freezer-safe bags. Frozen Mexican pizzas will last for up to 2-3 months. To reheat from frozen, remove the foil and plastic wrap and bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through.
