Next, grab a baking sheet and lay one large tortilla flat on it. Spread a generous layer of refried beans on top of the tortilla, followed by a layer of your seasoned ground beef. Sprinkle a good amount of shredded cheddar cheese over the beef, as this will create that melty goodness we all love. Place a second tortilla on top, and then layer more refried beans, beef, and another sprinkle of cheese. Now it’s time to bake!
Pop the baking sheet in the oven and bake for about 10-12 minutes, or until the cheese is bubbly and the tortillas are crispy. While it’s baking, I like to prepare my toppings—diced tomatoes, sliced olives, and shredded lettuce. Once it’s done baking, let it cool slightly before topping it with taco sauce, lettuce, olives, and tomatoes. The colors and textures make it such a lovely dish to present!
Finally, slice it into wedges, serve it up, and get ready for the joy of sharing. Every bite should be warm, crunchy, and full of those fantastic flavors that remind me of Taco Bell.
Pro Tips for Best Results
I tested this recipe three ways—using crunchy taco shells, flour tortillas, and even corn tortillas for a gluten-free option. While all three were delicious, I found that the flour tortillas give a perfect balance of crispness and softness that mimics the classic Mexican pizza perfectly.
Also, don’t be afraid to play around with the taco seasoning. Sometimes, I’ll add a pinch of cayenne pepper or smoked paprika for a fun flavor twist. It’s all about what makes your taste buds dance in happiness.
Lastly, make sure to let your Mexican pizza cool for a few minutes before slicing. I rushed this once, and let me tell you, the melted cheese stretches out and makes a gooey mess. Worth the wait for that clean cut!
Common Mistakes to Avoid
One common mistake I made the first time was skimping on the toppings and cheese. Trust me, you want to pile on those toppings! The layers of flavors are what make the Mexican pizza so special. I ended up with a pizza that was a bit flat, whereas a hearty topping selection gives it a satisfying bite. (See the next page below to continue…)