Mexican Pizza

Combining tacos and pizza together is simply brilliant. Enough said. I've used both flour and corn tortillas. I would recommend pre-baking the corn tortillas for about 5 minutes or so.

Mexican Pizza

Serves 4


  • 1 pound (450 g) ground beef or ground turkey
  • 1 medium onion, diced
  • 1 taco seasoning packet
  • 1 15-ounce (425 g) can fat free refried beans
  • 8 9-inch flour tortillas (2 for each pizza) or corn tortillas
  • 1 cup (240 mL) chunky salsa
  • 3 cups (350 g) taco cheese blend or cheddar, shredded
  • 2 green onions, chopped
  • 2 roma tomatoes, diced
  • 1/4 cup (60 mL) black pitted olives, sliced


Preheat oven to 350°F.

Place meat and onion in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Add seasoning packet and water according to package directions.

Coat a baking sheet with non-stick cooking spray. Place as many tortillas that will fit on the baking sheet (I could fit 3 pizzas at a time) and cover with a layer of refried beans. Spread some of the seasoned meat over each tortilla and then cover with a second tortilla. Bake for 10 minutes in the preheated oven. Remove from the oven and allow to cool slightly.

Spread some of the salsa over the top tortillas. Top each pizza with some of the cheese, tomatoes, green onions, and olives. Return the pizzas to the oven, bake until the cheese is melted, about 5 to 10 minutes. Remove from the oven and allow to cool slightly. Slice each pizza into 4 pieces and serve.

Adapted from

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