Mexican Pizza
Studded with all your favorite taco toppings, this easy, cheesy Mexican Pizza is even better than takeout. Add taco meat or chicken plus fresh veggies like tomatoes, jalapenos and lettuce for a delicious and fun dinner the whole family will love.
This post contains affiliate links. Affiliate links support A Joyfully Mad Kitchen at no additional cost to you. I receive a commission if you choose to make a purchase through these links.
Mexican Pizza Recipe
Dinner is where I shine. Breakfast has its charm, but when it comes to getting a real meal on the table, dinner is my time to get creative. And this Mexican pizza? It might just be my new favorite thing to make.
If you've ever had a fast-food version of a Mexican pizza, you know the concept: taco-seasoned meat, refried beans, melty cheese - all on a crispy crust. This is that, but better. It's bigger, it's homemade and it's the kind of thing that disappears fast at a dinner party or game day spread.
The base is a simple pizza dough rolled thin, topped with a savory mix of refried beans and enchilada sauce, seasoned ground beef and plenty of shredded cheese. Fresh toppings go on after it comes out of the oven, so everything stays bright and crisp.
The best part? You can customize it for whoever's at the table. My husband doesn't eat beans, so I'll make a small section of the pizza without them. Someone skipping spice? Just go easy on the toppings. Because everyone's building off the same base, it's easy to make it work for a crowd.
Why You'll Love this Recipe
This Mexican pizza is going to shake up pizza night at your house:
- Better than the original: You know that fast food Mexican pizza you've been craving? This homemade version is bigger, fresher and so much more satisfying.
- It's easy to customize: Beans on one half, no beans on the other. Extra jalapeños for the spice lovers, sour cream for everyone else. It's a crowd-pleaser that works for any table.
- It's ready in 30 minutes: Weeknight dinner, last-minute guests, game day - this pizza fits any occasion without a lot of fuss.
Ingredients
The foundation of this pizza is a good thin pizza crust. You want it sturdy enough to hold the toppings without getting soggy. Store-bought pizza crust works with the same toppings, or make it into a simple flatbread with naan, tortillas or pita bread.
For the sauce, refried beans and enchilada sauce are stirred together into a rich, flavorful base that does double duty - it's part salsa, part pizza sauce and completely delicious.
No cans? No problem. Refried beans and enchilada sauce are two things I never buy canned because I can always make them from scratch. I bet you'll be surprised at how easy they are to make, and so much more flavorful too!.
Ground beef gets cooked down with diced onion and seasoned with a blend of chili powder, cumin, paprika and a few other warm spices. I like to make my own, but you can use a taco seasoning packet in a pinch, just go easy on the water so the meat doesn't make the crust soggy.
For the cheese, Colby or Cheddar Jack are great melters and add just the right amount of richness. Freshly shredded is always best here - pre-shredded cheese has an anti-caking coating that keeps it from melting as smoothly.
Fresh Toppings
Pizza isn't pizza without toppings! You'll want to top your pizza with all your favorites. Here are some ideas:
- Add before or after baking: Diced tomatoes, jalapeños, black olives
- Add after baking only: shredded lettuce, green onions, sour cream, guacamole
How to Make Mexican Pizza
Before you begin, preheat the oven to 450°F (230°C). If you'd rather grill or smoke your pizza, you can!
- Add the olive oil to the skillet and sauté diced onion until soft.
- Add hamburger. Cook until browned, breaking the hamburger into small pieces with a spatula. Drain the excess fat from the meat, then stir in the taco seasoning.
If you use a packet of taco seasoning mix, do not add water according to the package instructions. Add water a tablespoon or two at a time, and use just enough to help the seasonings coat the meat. You do not want the meat to be too saucy or it will make the pizza soggy!
- Warm the refried beans in the microwave until easy to stir. In a small bowl, stir together the refried beans and enchilada sauce to make the pizza sauce.
- Roll the pizza dough into a circle about ½ inch thick and 12 inches in diameter. Transfer the rolled pizza dough to a sheet of parchment paper. Spread the sauce in an even layer on the pizza.
- Sprinkle the cheese and taco meat evenly over the sauce.
- Transfer the pizza to a pizza pan and bake in the preheated oven for 10-15 minutes, until the cheese is melted and the crust is golden.
Topping tip! Not all toppings are created equal when it comes to pizza. Sour cream, guacamole, shredded lettuce and green onions are best added after the pizza comes out of the oven - heat wilts them quickly and sour cream can separate. Diced tomatoes, jalapeños and black olives, on the other hand, can go on before baking if you prefer them warm and slightly roasted into the cheese.
Tips for Success
- Freshly shredded cheese melts the best. Pre-shredded cheese includes an anti-caking agent, so it won't melt quite as smoothly.
- Feel free to substitute a blended salsa in place of enchilada sauce. Chunky salsa can be used, but if you do I recommend laying the refried beans and salsa in separate layers, rather than stirring them together.
- Depending on how much meat you want on your pizza, you may have a small amount left over. Leftover meat is great for taco salad the next day!
What to Serve With Mexican Pizza
This Mexican pizza pairs perfectly with a side of Mexican rice or cilantro lime cauliflower rice for a heartier meal.
If you're serving it at a dinner party or game day spread, a fresh Mexican fruit salad or tomato and corn salad alongside it keeps things light and colorful without a lot of extra effort.
Leftover taco meat? That's totally fine. Use it to make my favorite ground beef tacos or use it for taco bowls the next day.
FAQ
Store leftovers in an airtight container in the refrigerator for up to four days. If you know you'll have leftovers, skip the sour cream, guacamole and lettuce on those slices before serving - they don't hold up well once refrigerated. Reheat in the oven at 250°F (120°C) until warmed through, then add those fresh toppings.
Yes! Freeze leftover slices - without fresh toppings - wrapped tightly for up to two months. The cheese may lose a little texture after thawing but it'll still taste great. Reheat straight from frozen in the oven at 250°F (120°C).
Not at all. Store-bought pizza dough works perfectly here and keeps things quick and easy. You can also use naan, a pre-baked pizza crust or even flour tortillas for a thinner, crispier base.
Did you make this recipe?
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
Mexican Pizza
Equipment
Ingredients
- 10-12 ounces pizza dough rolled into a 12-inch circle (I love this thin pizza crust recipe)
- 1 tablespoon olive oil
- 1 small onion finely diced (about ½ cup diced onion)
- 1 pound ground beef
- 1 ounce packet taco seasoning see note
- ½ cup refried beans
- 1 cup enchilada sauce or substitute salsa
- 8 ounces shredded Colby cheese or Cheddar Jack cheese
Optional fresh toppings
- 2 whole green onions thinly sliced
- 1 medium tomato diced
- ½ cup shredded lettuce
- 1-2 sliced jalapeños ribs and seeds removed for less heat
- ¼ cup sour cream
- ¼ cup guacamole or diced avocado
- ¼ cup black olives
Homemade taco seasoning
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
Instructions
- Preheat the oven to 450°F.
- Roll 10-12 ounces pizza dough into a circle about ½-inch thick and 12-inch diameter. Transfer the rolled pizza dough to a sheet of parchment paper.
- Cook the meat. Add 1 tablespoon olive oil to the skillet and sauté 1 small onion (diced) until soft.
- Add 1 pound ground beef. Cook until browned, breaking the hamburger into small pieces with a spatula. Drain the excess fat from the meat, then stir in 1 ounce packet taco seasoning.
- Warm ½ cup refried beansin the microwave until easy to stir. In a small bowl, stir together the refried beans and 1 cup enchilada sauce to make the pizza sauce. Spread the sauce in an even layer on the pizza.
- Sprinkle 8 ounces shredded Colby cheese and cooked taco meat evenly over the sauce.
- Transfer the pizza to a pizza pan and bake in the preheated oven for 10-15 minutes, until the cheese is melted and the crust is golden.
- Top pizza with any desired fresh toppings, such as 2 whole green onions, 1 medium tomato, ½ cup shredded lettuce, 1-2 sliced jalapeños, ¼ cup sour cream, ¼ cup guacamole and/or ¼ cup black olives.
Notes
Nutrition
More Mexican Recipes
My friends call me Mad and you can too. Here you'll find easy, wholesome recipes, and designed to share with those you love.
I'm always on the lookout for unique lunch ideas, and this flatbread just sounds MARVELOUS! Well done!
oh yeah, they call them flat bread, wraps, burrito covers anything and everything but what they are...Tortillas.
This recipe actually uses actual naan bread! It's not meant to be a literal "Mexican flatbread" because that would be more of a tortilla, but instead it's meant to be a play on flatbread with Mexican toppings. 🙂
YUM!!! Madison, I love that you are now a food blogger! I need to pin all of these new recipes!
xo, Shell
http://acourageousbeauty.com/
Thanks for sharing girl!
I have been struggling with lunch ideas lately, too. This sounds so good! I love how colorful it is, and that aioli sounds divine!
The aioli was super easy and fun to make!
I love this idea for lunches. I think I might even whip some up for the kids to take to school. #client
Yes! What a great idea. They'd be great served cold, too!
That looks absolutely delicious! Pinning!
Thanks for sharing it Tayler 🙂
I was JUST thinking the other day how I'm going to have to step up my lunch game when I'm staying home with the baby...while teaching I did the exact same thing you mentioned, pb&j or leftovers!! This looks SO good!!!! 🙂
Lunches are definitely so much more difficult at home!
YUM! Madison, this is such a good idea for lunches. I am the same way with not loving lunch options. I quickly get sick of leftovers and as much as I try to make delicious salads, I end up not wanting to eat them when lunchtime comes around. I'm definitely going to try these!
I can eat pasta or rice leftovers for days, but if it's just meat and a veggie it doesn't interest me at all! It's such a struggle, haha. I love that this is so quick and you could honestly make it a million ways!