Mexican Pizza With Ground Beef And Beans
This Mexican Pizza stacks seasoned ground beef, pinto beans, and cheese between two crispy flour tortillas for a quick, handheld Tex-Mex dinner that tastes like the restaurant version.
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This Mexican Pizza stacks seasoned ground beef, pinto beans, and cheese between two crispy flour tortillas for a quick, handheld Tex-Mex dinner that tastes like the restaurant version.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large pan, brown the ground beef, breaking it apart with a spatula.
Once browned, add the taco seasoning and enchilada sauce to the beef. Stir to combine.
Cover the pan and let the meat simmer for 10-15 minutes.
While the meat simmers, make the refried beans. In a separate pot, heat cooking oil and add the chorizo and sliced onion. Cook until fragrant.
Add the can of pinto beans (with their liquid) to the pot with the chorizo.
Use an immersion blender to blend the beans directly in the pot until they reach a smooth, refried consistency. Set aside.
Fry or air fry two flour tortillas until they are golden brown and crispy.
To assemble, place one crispy tortilla on a plate. Spread a layer of the refried beans over it.
Sprinkle a layer of shredded cheese over the beans, followed by a layer of the seasoned ground beef.
Place the second crispy tortilla on top.
Spread your favorite hot sauce over the top tortilla.
Top with the remaining shredded cheese, diced tomatoes, and sliced green onions.
Place the assembled pizza in an air fryer or under a broiler until the cheese is fully melted and bubbly.
Cut into four wedges and serve immediately.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through and cheese re-melts.
Assemble the pizza just before cooking for the crispiest tortilla. You can brown the beef and prepare fillings up to 2 days ahead and refrigerate.
Pan-fry in oil over medium-high heat until golden and crispy on both sides, about 2-3 minutes per side, for the best texture.
Yes—black beans or kidney beans work well as substitutes for pinto beans. Mash them slightly for better layering.
Lower the heat to medium once the bottom tortilla is crispy, cover the skillet, and cook until the cheese melts rather than browning.
Yes. Omit it for a simpler version, or add more ground beef to replace the flavor and texture.
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