How to make your own Mexican Pizzas


Who needs Taco Bell’s lame version and sorry excuse for a Mexican Pizza, when you can do it yourself! It involves several ingredients & steps, but it’s easy to make and doesn’t take that long to prepare.

For motivation, take a look below, at a finished product… Hungry yet? Okay, lets get started.

Homemade Mexican Pizza……

Freshly made pizza, ready for consumption...

Freshly made pizza, ready for consumption...

The Cooking Method for this Mexican Bliss:

You will need 2 large skillets, 1 small pot, 1 large pot, and 1 baking sheet, microwavable bowl, storage containers, pizza cutter, cutting board, etc., along with the following:

1 – 2 lb. package of 80/20 Ground Chuck (recommended) or 2.25lbs. of 73/27 Ground Beef.

1 – 16 oz. can of Refried Beans

2 – 14.5 oz. cans of Chili-ready tomatoes

1 – can of sliced black olives or 6 oz. of medium-pitted black olives that you slice yourself.

1 – 16 oz. jar of Taco Bell Thick ‘n Chunky Mild Sauce

1 – 1.25 oz. Taco Seasoning Mix (I get the Taco Bell brand)

1 – white or yellow onion (your choice)

2 to 4 fresh tomatoes, along with a fresh bag of green onions (scallions)

1 – 16 oz. bag of Kraft’s Mexican Style Four Cheese (Asadero, Queso, Quesadilla, Montery Jack)

2 packages (14.1 oz.) flour tortillas (10 per package)

The oil of your choice (I use canola)

Cooking Method:

Begin frying your ground beef/chuck in a large skillet.

While your beef if cooking, dice a handful of green onions and about half of your medium-sized white/yellow onion.

Cook the onions & scallions in with the beef, after the beef starts to brown. Finish cooking until meat is fully done.

Take a large pot and add your cooked beef and onions into it.

Now, add 1 can of Chili tomatoes and about half of the salsa into the large pot, along with the taco seasoning.

Let simmer for about 10 minutes.

Take another large skillet, add about 2 tablespoons of oil and pre-heat over medium heat.

Once the oil is hot, cook a tortilla (2 minutes each side); you want it crispy, but try to not burn them; you’ll need 2 tortillas per pizza.

After you have the desired amount of tortillas cooked and set aside, add the other can of tomatoes and the remaining amount of salsa and 2 handfuls of chopped green onions to a small pot; warm over low-medium heat.

Heat refried beans in a microwave-safe bowl.

Take (from the small pot) 2-4 tablespoons of tomato/salsa mix and add ’em into the beans.

Chop the rest of your remaining onions, scallions, fresh tomatoes (slice the black olives if you didn’t buy pre-sliced) and store in separate bowls or containers.

Take a large baking sheet; place one pre-cooked tortilla on bottom of pan.

Spread the beans on the top side of the first tortilla, from here, add your desired amount of meat on top of the beans; now, cover with the other tortilla; then, spread some (until it evenly covers) of the chili tomato/salsa mix over the second tortilla; now, add the mexican cheese (enough to cover); then, add your desired amount of sliced black olives, fresh tomatoes, green onions/scallions, diced onions.

Bake for 10 minutes @ 350 degrees or until cheese is melted.

Let cool for about 5 minutes; cut in fours with a pizza cutter.

It should look something like this:

2 Mexican Pizzas, right out of the oven...  Yummy!

2 Mexican Pizzas, right out of the oven... Yummy!

…You can use the leftovers for more Mexican Pizzas or add a little lettuce and make some soft Tacos! ­čśŤ

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