Mexican Pizza
This low-carb Mexican pizza layers seasoned ground beef and enchilada sauce on crispy tortillas topped with melted cheese and fresh green onions, delivering authentic Tex-Mex flavor without the carbs.
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This low-carb Mexican pizza layers seasoned ground beef and enchilada sauce on crispy tortillas topped with melted cheese and fresh green onions, delivering authentic Tex-Mex flavor without the carbs.
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In a skillet over medium-high heat, cook the ground beef until browned. Drain any excess grease.
Add the taco seasoning mix and water to the skillet with the beef. Stir to combine and let it simmer until the liquid has been absorbed.
Spray the tortillas with avocado oil spray. Air fry at 400°F for 2-3 minutes or until golden and crispy.
Place one crispy tortilla on a parchment paper-lined baking sheet.
Top the tortilla with the seasoned ground beef and a sprinkle of shredded cheese.
Place the second crispy tortilla on top and press down gently.
Spread the enchilada sauce evenly over the top tortilla.
Sprinkle the remaining shredded cheese over the sauce.
Bake in an oven preheated to 375°F for 5-10 minutes, until the cheese is fully melted and bubbly.
Remove from the oven and garnish with chopped green onions.
Slice into four wedges and serve immediately.
Store leftovers in an airtight container for up to 2 days; reheat in a 350°F oven for 8–10 minutes to restore tortilla crispness.
Cook the beef mixture and assemble just before serving to keep tortillas crispy. Store cooked beef in an airtight container for up to 3 days and reheat gently.
Mission or Mama Lupe low-carb tortillas are sturdy enough to crisp without breaking. Look for tortillas with 2-5g net carbs per serving.
Spray both sides lightly with avocado oil and bake at 400°F for 5-7 minutes until golden and crispy before topping.
Yes, cheddar, pepper jack, or Monterey Jack work well. Use shredded cheese for even melting.
Yes, if using low-carb tortillas and checking the enchilada sauce carb count. Most enchilada sauces have 1-2g carbs per serving.
