Mexican Pizza

For my pizza crust recipes, see this post.

I had a hankerin’ for tacos one night, but I didn’t have any tortillas. Dan suggested we make tacos into pizza, and voila, we had Mexican Pizza. I’m short on pictures for this post, but I think you can figure it out. Let me know if you have any questions.

Mexican Pizza

  • 1 pizza crust
  • olive oil
  • 1 can refried beans
  • 1 pound ground beef
  • taco seasoning (I used the bulk taco seasoning from McCormick)
  • Shredded Monteray-Jack cheese
  • frozen corn
  • 1 medium onion, thinly sliced
  • 2 tomatoes, diced
  • fresh cilantro
  • sour cream

Brown ground beef on stove, drain grease, and season with taco seasoning. Warm beans on stove so they will spread easier.

Roll out crust on pizza stone or cookies sheet generously sprinkled with cornmeal.

Spread a small amount of olive oil over crust. The next steps are completely to taste. You probably won’t use the whole can of refried beans or ground beef. The more you put on, the longer the pizza will take to cook.

Spread refried beans over crust, sprinkle with seasoned beef, frozen corn, thinly sliced onions, and shredded cheese.

Bake at 425 (thin crust) or 375 (thick crust, pre-baked for 8 minutes) for 15-20 minutes or until crust is golden brown.

Top cooked pizza with fresh diced tomatoes and torn cilantro. Serve with sour cream. Enjoy!

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