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In a large skillet, brown the ground beef with the diced onion over medium-high heat. Cook until the beef is no longer pink and the onion is softened.

Drain any excess grease from the skillet. Stir in the taco seasoning packet and 1/4 cup of water. Bring to a simmer and cook for 3-5 minutes, or until the liquid has reduced and the meat is well-seasoned.

While the taco meat is simmering, heat about 1/2 inch of canola oil in another large skillet or a shallow pot over medium-high heat. Fry the taco-sized flour tortillas one at a time for about 30 seconds per side, or until golden brown and crispy. Be careful not to burn them.

Transfer the fried tortillas to a plate lined with paper towels to drain any excess oil. Preheat your oven to 400°F (200°C).

To assemble each Mexican pizza, place one fried tortilla on a baking sheet lined with parchment paper. Spread a thin layer of refried beans over the tortilla. Top with a spoonful of the prepared taco meat, then sprinkle with a layer of shredded cheese.

Place a second fried tortilla on top to create a sandwich. On this top tortilla, spread three to four spoonfuls of red enchilada sauce, ensuring it covers most of the surface. Generously top with more shredded cheese.

Repeat the assembly process for the remaining tortillas, creating a total of 6 pizzas (which will yield 4 servings, as some may eat more than one).

Bake the assembled pizzas in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly and the tortillas are heated through.

Once baked, carefully remove the Mexican Pizzas from the oven. Garnish with chopped tomatoes and sliced green onions before serving immediately.


In a large skillet, brown the ground beef with the diced onion over medium-high heat. Cook until the beef is no longer pink and the onion is softened.

Drain any excess grease from the skillet. Stir in the taco seasoning packet and 1/4 cup of water. Bring to a simmer and cook for 3-5 minutes, or until the liquid has reduced and the meat is well-seasoned.

While the taco meat is simmering, heat about 1/2 inch of canola oil in another large skillet or a shallow pot over medium-high heat. Fry the taco-sized flour tortillas one at a time for about 30 seconds per side, or until golden brown and crispy. Be careful not to burn them.

Transfer the fried tortillas to a plate lined with paper towels to drain any excess oil. Preheat your oven to 400°F (200°C).

To assemble each Mexican pizza, place one fried tortilla on a baking sheet lined with parchment paper. Spread a thin layer of refried beans over the tortilla. Top with a spoonful of the prepared taco meat, then sprinkle with a layer of shredded cheese.

Place a second fried tortilla on top to create a sandwich. On this top tortilla, spread three to four spoonfuls of red enchilada sauce, ensuring it covers most of the surface. Generously top with more shredded cheese.

Repeat the assembly process for the remaining tortillas, creating a total of 6 pizzas (which will yield 4 servings, as some may eat more than one).

Bake the assembled pizzas in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly and the tortillas are heated through.

Once baked, carefully remove the Mexican Pizzas from the oven. Garnish with chopped tomatoes and sliced green onions before serving immediately.
