Crispy Mexican Pizza with Seasoned Beef and Refried Beans
Introduction
The first bite is a little celebration: the crunch of a golden-fried corn tortilla gives way to a warm, savory layer of refried beans and richly seasoned beef, finished with molten cheddar that strings just so when you pull it apart. Aromas of cumin and toasted corn rise from the oven; the tang of enchilada sauce brightens every mouthful. It’s a texture-forward comfort dish—crisp, creamy, cheesy—with bright pops from diced tomatoes and the briny whisper of black olives.
This recipe is perfect for busy weeknights when you want something quick but thrilling, for casual game-night crowds who love handheld bites, or for family gatherings where everyone can assemble their own slices. If you like easy, oven-forward dishes with bold flavors (think the same crowd-pleasing simplicity as baked feta), you’ll find this satisfying and reliably shareable: baked feta eggs with tomatoes and spinach.
At a Glance
- Prep Time: 20 minutes (includes tortilla frying)
- Cook Time: 20 minutes (browning beef + baking)
- Total Time: 40 minutes
- Servings: 8 (one pizza slice per person if making 8 stacked mini-pizzas; multiply sizes as desired)
- Difficulty Level: Easy–Intermediate (basic frying + simple assembly)
Nutrition Highlights
Estimated nutrition per serving (1 of 8):
- Calories: ~500 kcal
- Protein: ~23 g
- Carbohydrates: ~33 g
- Fat: ~31 g
- Fiber: ~5 g
- Sodium: Moderate–High (varies with canned sauce and refried beans)
These values are estimates derived from standard ingredient nutrition profiles (USDA FoodData Central and common food database averages). Exact numbers will vary by brand (especially for refried beans, enchilada sauce, and taco seasoning). If you need precise numbers for medical or strict dietary control, weigh your ingredients and check the labels or use a nutrition calculator that references USDA data.
Why You’ll Love It
This dish hits multiple comfort-food notes at once: the irresistible crunch of fried corn tortillas, the deep, savory warmth of seasoned beef, and the creamy, spreadable comfort of refried beans. It sparks nostalgia and conversation—perfect for families and friends who gather around shared plates. It’s also flexible: assemble quickly for weeknight dinners, scale up for parties, or make a baked variation for a lighter finish. The sensory contrast (crisp shell, smooth beans, melty cheese) makes every mouthful interesting.
How to Make Crispy Mexican Pizza with Seasoned Beef and Refried Beans
Ingredients
- 16 corn tortillas (6-inch)
- 1 pound (454 g) ground beef (80/20 recommended for flavor)
- 2 cups (about 480 g) refried beans (canned or homemade)
- 2 cups (about 480 ml) enchilada sauce
- 8 ounces (226 g) cheddar cheese, shredded
- Vegetable oil for frying (about 1/4 cup absorbed total, adjust as needed)
- 1 tablespoon taco seasoning (store-bought or homemade)
- Salt to taste
- Toppings (optional):
- Diced tomato
- Sliced black olives
- Sliced green onion
- Hot sauce or pickled jalapeños
Optional ingredients and substitutions:
- Swap ground turkey or shredded chicken for beef.
- Use black beans mashed with a little lime instead of refried beans for texture.
- For a lighter version, bake tortillas to crisp instead of frying.
- For extra heat, add chopped jalapeño to the beef as it cooks.
- Use pepper jack or a Mexican blend instead of cheddar for a different flavor profile.
Step-by-step Instructions
- Prepare the tortillas: Pour about 1/2-inch of vegetable oil into a large skillet and heat over medium until shimmering (around 350°F if you use a thermometer). Fry corn tortillas 30–45 seconds per side until golden and crisp. Work in batches to avoid crowding. Drain on paper towels and set aside.
- Preheat your oven to 350°F (175°C).
- Brown the beef: In another skillet over medium-high heat, add the ground beef and cook, breaking it up with a spoon, until no pink remains (about 6–8 minutes). Drain excess fat if desired, then stir in the taco seasoning and 2–3 tablespoons of water; simmer for 2–3 minutes to let flavors meld. Taste and add salt if needed.
- Assemble on a baking sheet: Lay one fried tortilla down, spread a thin layer of enchilada sauce, then a generous spoonful of refried beans, followed by a layer of the seasoned beef. Top with another tortilla, more enchilada sauce, and a sprinkle of shredded cheddar.
- Repeat to make 8 stacked mini-pizzas (or assemble larger ones if preferred).
- Bake: Place the baking sheet in the preheated oven for about 10 minutes, until cheese is melted and bubbly and edges begin to brown.
- Finish and serve: Remove from oven, add diced tomato, black olives, and green onion. Serve hot with hot sauce or lime wedges.
Practical tips:
- Fry tortillas to a uniform golden color for the best crunch; too dark means they’ll taste burnt.
- Don’t overload a single pizza with too much beef/beans—balance prevents sogginess.
- If you prefer less oil, bake tortillas at 425°F on a sheet pan for 6–8 minutes, flipping once, until crisp (use this method for a lighter pizza).
Note on technique: if you like the extra-crisp profile used in some handheld sandwiches, try contrast methods in other recipes like this crunchy assembly approach in a sandwich recipe: crispy chicken caesar sandwich.
Best Pairings
- Fresh sides: a simple jicama and lime salad or Mexican street corn salad (elote-style) balances richness.
- Salsas: chunky pico de gallo, roasted tomatillo salsa, or a creamy cilantro-lime sauce.
- Drinks: cold Mexican lager, a tart margarita, or for family meals, iced tea or agua fresca.
- Lighter options: serve with a wedge salad or a citrusy cabbage slaw for a bright counterpoint.
- Presentation tip: stack mini-pizzas on a wooden board and place small bowls of toppings so guests can customize.
Keeping it Fresh
- Room temperature: Don’t leave cooked Mexican pizza out more than 2 hours (1 hour if ambient temperature is above 90°F) — follow food-safety guidance to avoid bacterial growth.
- Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.
- Freezer: For longer storage, wrap individual portions tightly in foil and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a 375°F oven for 8–10 minutes until warmed through and the crust regains crispiness. Microwaving will heat faster but may soften the crust.
Pro Tips & Tricks
- Oil temperature matters: keep the frying oil steady—too low and tortillas absorb oil; too high and they brown too quickly. Aim for a gentle sizzle.
- Layering logic: spread a thin layer of enchilada sauce directly on the tortilla before beans to create a moisture barrier that helps keep the bottom crisp.
- Cheese timing: if you like extra-browned cheese, broil for the last 1–2 minutes while watching closely.
- Season boldly: canned beans and sauces can be mild—taste and season the beans and beef before assembly.
- Texture cue: a properly fried tortilla should crack audibly when bent—if it just folds, it needs a touch more time in the pan or the oven.
Creative Twists
- Vegan version: swap the beef for seasoned cooked lentils or a plant-based crumbled meat, use vegan refried beans and dairy-free cheese; bake tortillas instead of frying for a lighter finish.
- Breakfast Mexican pizza: top finished pizzas with a fried egg per slice and a drizzle of salsa verde for brunch.
- Baked lighter version: skip frying—assemble on baked, slightly toasted tortillas and bake longer at 400°F for crispness with less oil.
- Smoky chipotle: stir 1–2 tablespoons chipotle in adobo into the enchilada sauce for a smoky-spicy kick.
- Loaded Nacho-style: instead of stacking, place fried tortillas flat, top with beans and beef, cover with cheese, and bake; finish with guacamole and sour cream for a sharable platter.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes—prepare the beef and fry the tortillas up to a day ahead. Keep components refrigerated separately and assemble right before baking to maintain crispness.
Q: How can I make it less greasy?
A: Choose lean ground beef (90/10), drain excess fat after browning, and bake tortillas instead of frying to cut oil.
Q: Is there a gluten-free option?
A: Corn tortillas are naturally gluten-free—just check your taco seasoning and enchilada sauce labels for any additives containing gluten.
Q: Can I freeze assembled pizzas?
A: You can freeze individually wrapped assembled (uncooked) pizzas for up to 2 months. Thaw overnight and bake until heated through.
Q: What if my bottom tortilla becomes soggy?
A: Ensure you fry the tortilla crisp and don’t overfill with wet ingredients. Spread sauce sparingly on the bottom layer or use a thin smear of cheese directly on the bottom tortilla as a moisture barrier.
Conclusion
This Crispy Mexican Pizza with Seasoned Beef and Refried Beans is the kind of crowd-pleasing, textural comfort that becomes a go-to for weeknights and gatherings alike. Try the recipe, adapt it with one of the creative twists above, and share your results—photos and notes help us all cook better together.
For a baked, vegetarian take on Taco Bell–style Mexican pizza to inspire a lighter method, see this Taco Bell-style Mexican Pizza (vegetarian baked) recipe: Taco Bell-style Mexican Pizza (vegetarian baked) recipe.
For other ideas and variations on Mexican-style pizzas and toppings, explore this Mexican Pizzas roundup for inspiration: Mexican Pizzas roundup and inspiration.
If you make this, drop a comment or a photo—I love seeing how home cooks put their own spin on shared favorites.
Print
Crispy Mexican Pizza with Seasoned Beef and Refried Beans
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A delightful dish combining crispy corn tortillas, savory seasoned beef, creamy refried beans, and melted cheddar cheese, topped with fresh ingredients.
Ingredients
- 16 corn tortillas (6-inch)
- 1 pound ground beef (80/20 recommended for flavor)
- 2 cups refried beans (canned or homemade)
- 2 cups enchilada sauce
- 8 ounces cheddar cheese, shredded
- Vegetable oil for frying (about 1/4 cup absorbed total, adjust as needed)
- 1 tablespoon taco seasoning (store-bought or homemade)
- Salt to taste
- Diced tomato (optional topping)
- Sliced black olives (optional topping)
- Sliced green onion (optional topping)
- Hot sauce or pickled jalapeños (optional topping)
Instructions
- Pour about 1/2-inch of vegetable oil into a large skillet and heat over medium until shimmering (around 350°F). Fry corn tortillas 30–45 seconds per side until golden and crisp. Drain on paper towels and set aside.
- Preheat your oven to 350°F (175°C).
- In another skillet over medium-high heat, add the ground beef and cook, breaking it up with a spoon, until no pink remains (about 6–8 minutes). Drain excess fat if desired, then stir in the taco seasoning and 2–3 tablespoons of water; simmer for 2–3 minutes. Taste and add salt if needed.
- On a baking sheet, lay one fried tortilla down, spread a layer of enchilada sauce, then add a spoonful of refried beans and a layer of seasoned beef. Top with another tortilla, more enchilada sauce, and a sprinkle of cheddar.
- Repeat to make 8 stacked mini-pizzas or assemble larger ones.
- Bake in the preheated oven for about 10 minutes, until cheese is melted and bubbly.
- Remove from oven and add diced tomato, black olives, and green onion. Serve hot with hot sauce or lime wedges.
Notes
Consider using ground turkey or shredded chicken for a leaner version. You can also make a vegan version by swapping beef for lentils and using dairy-free cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 70mg
