Layered Tortilla Mexican Pizza (Better Than Taco Bell!)
This crispy, cheesy, and savory layered tortilla Mexican pizza is the perfect kid-friendly dinner or Cinco de Mayo party food that’s fun and easy to prepare!
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About Layered Tortilla Mexican Pizza
This copycat Taco Bell Mexican pizza is the perfect high protein tortilla pizza to serve for family dinner or with Cinco de Mayo party food!
You can make this crave-worthy taco pizza in the oven or air fryer for a quick meal that both kids and adults will devour.
It’s seriously the best Mexican pizza with flour tortillas!
YOU’LL LOVE THIS RECIPE BECAUSE IT’S:
- Perfect for weeknights – Ready in about 30 minutes and easy to prep ahead.
- Crispy and cheesy – The baked tortillas create that classic crunchy Mexican pizza texture with gooey melted cheese on top.
- Easy to make at home – Simple ingredients and straightforward steps make this recipe very beginner-friendly.
- Family friendly – The flavors are mild, customizable, and always a hit with both kids and adults.
- Budget friendly – Uses pantry staples like tortillas, beans, taco seasoning, and shredded cheese.
Want to avoid soggy pizzas?
There’s one important step you don’t want to skip! Scroll to the recipe tips and variations section to see secrets for success!
Recipe Card
Ingredients
Method
- Preheat your oven to 375°
- Prepare 16 fajita-sized flour tortillas by poking a few small holes in each (this prevents them from bubbling up in the oven).
- Cover a large baking sheet with parchment paper (or two standard baking sheets), place the tortillas on the pan, and lightly spray with cooking spray.
- Bake in the oven for about 10 minutes, flipping halfway through (spray the tops again before putting the pan back in the oven).Cook just until crisp. Watch carefully to make sure the tortillas don't burn.
- While the tortillas crisp in the oven, add 1 lb lean ground beef to a medium skillet and cook on medium-high heat until browned and cooked through.
- Remove excess oil from the pan with a paper towel, then season the meat with a packet of taco seasoning, add ¾ cup water, stir to combine, and simmer until slightly thickened.
- Stir in ¾ cup shredded Colby Jack cheese and 1 Tablespoon red enchilada sauce.Once combined, remove the meat from the heat and set aside.
- In a medium, microwave-safe bowl, warm 15 oz of refried beans and stir (about 45 seconds).
- On the baking sheets, spread 2-3 Tablespoons of refried beans onto 8 of the tortillas.
- Evenly divide the meat mixture between the 8 tortillas, and spread over the refried beans.
- Place a second tortilla on each pizza base. Spread a thin layer of the remaining enchilada sauce onto each pizza, then top each with a sprinkle of the remaining cheese.
- Place the pizzas back in the oven, and bake for 8-10 minutes, or until the cheese is melted and bubbly.
- Sprinkle the pizzas with a seeded and diced Roma tomato, diced green onions (about 2), and your favorite Mexican toppings.
Can I freeze these?
Absolutely! This pizza recipe freezes really well. See recipe tips and variations, below, for simple instructions
Ingredients
- 16 fijita tortillas
- 1 lb lean ground beef
- 1 taco seasoning packet
- ¾ cup water
- 1 ¼ cup freshly shredded Colby Jack cheese, divided
- 10 oz red enchilada sauce, divided
- 15 oz refried beans
- 1 roma tomato, seeded and diced
- 2 green onions, diced
Step-by-Step Recipe Instructions
PREP THE TORTILLAS
STEP 1: Preheat your oven to 375°
STEP 2: Prepare 16 fajita-sized flour tortillas by poking a few small holes in each (this prevents them from bubbling up in the oven).
STEP 3: Cover a large baking sheet with parchment paper (or two standard baking sheets), place the tortillas on the pan, and lightly spray with cooking spray.
STEP 4: Bake in the oven for about 10 minutes, flipping halfway through (spray the tops again before putting the pan back in the oven).
Cook just until crisp. Watch carefully to make sure the tortillas don’t burn.
PREP THE GROUND BEEF
STEP 5: While the tortillas crisp in the oven, add 1 lb lean ground beef to a medium skillet and cook on medium-high heat until browned and cooked through.
STEP 6: Remove excess oil from the pan with a paper towel, then season the meat with a packet of taco seasoning, add ¾ cup water, stir to combine, and simmer until slightly thickened.
STEP 7: Stir in ¾ cup shredded Colby Jack cheese and 1 Tablespoon red enchilada sauce.
Once combined, remove the meat from the heat and set aside.
ASSEMBLE THE PIZZAS
STEP 8: In a medium, microwave-safe bowl, warm 15 oz of refried beans and stir (about 45 seconds).
STEP 9: On the baking sheets, spread 2-3 Tablespoons of refried beans onto 8 of the tortillas.
STEP 10: Evenly divide the meat mixture between the 8 tortillas, and spread over the refried beans.
Place a second tortilla on each pizza base.
STEP 11: Spread a thin layer of the remaining enchilada sauce onto each pizza, then top each with a sprinkle of the remaining cheese.
STEP 12: Place the pizzas back in the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.
STEP 13: Sprinkle the pizzas with a seeded and diced Roma tomato, diced green onions (about 2), and your favorite Mexican toppings.
Recipe Tips and Variations
Secrets for Success
- Don’t skip poking holes in the tortillas. This prevents bubbling and helps them crisp evenly.
- Watch tortillas closely while baking. They can go from crisp to overbrowned quickly.
- Drain the beef well. This keeps the pizzas from becoming soggy.
- Spread thin, even layers. Overfilling makes stacking difficult and can soften the tortillas.
- Assemble on the baking sheet. This makes transferring easier and prevents spills.
- Let pizzas rest for a minute or two before slicing. This helps the layers set
How do I safely discard excess grease?
Learn my two simple tricks in the FAQs at the bottom of the post!
How to Store and Freeze
How to Refrigerate
Store in an airtight container in the refrigerator for up to 3 days.
How to Freeze
Mexican pizzas freeze really well — you just have to freeze them the right way so they don’t get soggy.
Here’s exactly how to do it:
Option 1: Freeze Before Baking (Best Texture)
This gives you the crispiest results later.
- Assemble the Mexican pizzas completely (tortillas, meat/beans, sauce, cheese).
- Place them on a baking sheet in a single layer.
- Freeze uncovered for 1–2 hours until solid.
- Wrap tightly in plastic wrap + foil OR store in a freezer-safe container with parchment between layers.
They’ll keep for about 2–3 months.
To cook from frozen:
Bake at 400°F for 12–18 minutes until hot and crispy. No thawing needed.
Option 2: Freeze After Baking (Great for Meal Prep)
- Let the pizzas cool completely.
- Freeze flat on a baking sheet until solid.
- Wrap tightly and store.
To reheat:
Bake at 375–400°F for 8–12 minutes.
Avoid microwaving if possible — it softens the tortilla.
NOTE: Skip fresh toppings (lettuce, tomatoes, sour cream, avocado) before freezing — add those after reheating.
Variations
- Meat: Use ground turkey or chicken for a lighter option that still works well with taco seasoning. You can also use shredded rotisserie chicken for a shortcut version or using leftovers.
- Beans: Black beans or pinto beans can replace refried beans for a chunkier texture.
- Tortillas: Corn tortillas give a more traditional flavor and extra crispness, though they’re slightly more delicate.
- Cheese: Cheddar, Mexican blend, or Monterey Jack all melt well.
- Make it vegetarian: Skip the meat and use seasoned black beans, lentils, or sautéed peppers and onions.
- Make it spicy: Add diced green chiles, jalapeños, or a few dashes of hot sauce to the meat mixture.
Hungry for More?
If you liked this layered tortilla Mexican pizza recipe, here’s another family-favorite dinner idea we know you’ll love!
FAQs
Yes. You can cook the meat mixture and crisp the tortillas ahead of time. Assemble and bake just before serving for best texture.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven or air fryer for a few minutes to keep the tortillas crisp. Microwaving works but softens the crust.
There are two easy, mess-free ways to handle it.
The first option is to use tongs and a few folded paper towels to carefully sop up the excess grease directly from the skillet. Once the towels are saturated, simply discard them. This method is quick and works especially well when there’s just a small amount of grease left in the pan.
The second option is to carefully pour the hot grease into a disposable cup or heat-safe container. Let it cool completely until it solidifies, then throw it away. This is a great method if you’re cooking a larger batch and have more grease to remove.
Whichever method you choose, avoid pouring grease down the sink, as it can clog your pipes once it cools and hardens.
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