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Jimmy's Mexican Pizza

This recipe crafts a delightful Mexican Pizza by layering seasoned ground beef and refried beans with salsa, cheeses, and fresh vegetables between two crispy flour tortillas. Baked until golden and bubbly, it's finished with fresh toppings like tomatoes, green onions, and jalapeños for a flavorful, satisfying meal.
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Course lunch/dinner
Cuisine Italian, Mexican
Servings 8 people
Calories 2789.1 kcal

Equipment

  • 1 Large Skillet For browning beef and sautéing
  • 2 Baking Sheets For toasting tortillas and final assembly
  • 1 Cutting Board
  • 1 Chef's knife For dicing and mincing ingredients
  • 1 Spatula or wooden spoon For stirring and flipping

Ingredients
  

Main

  • 1 clove garlic minced
  • 1/4 cup sour cream optional
  • 1/2 teaspoon salt
  • 2 green onions chopped
  • 4 10 inch flour tortillas
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 2 roma plum tomatoes, diced
  • 1 cup shredded Cheddar cheese
  • 1/4 cup finely chopped jalapeno peppers
  • 1/2 pound ground beef
  • 1 16 ounce can refried beans
  • 1/2 cup salsa
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon chili powder
  • 1 medium onion diced
  • 1/2 teaspoon black pepper

Instructions
 

  • Preheat your oven to 375°F (190°C). Prepare all vegetables: dice the onion, mince the garlic, dice the Roma tomatoes, chop the green onions, and finely chop the jalapeño peppers.
  • In a large skillet over medium-high heat, brown the ground beef. Drain off any excess fat.
  • Add the diced onion and minced garlic to the skillet with the beef; cook until the onion softens, about 5 minutes.
  • Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Cook for 1 minute until fragrant.
  • Add the refried beans to the beef mixture and stir well to combine. Heat through for 2-3 minutes.
  • Lightly toast the flour tortillas in the preheated oven for 2-3 minutes per side, or until slightly crisp but still pliable.
  • On two separate baking sheets, place one toasted tortilla each. Spread half of the beef and bean mixture over each, then half of the salsa, followed by half of the Monterey Jack and Cheddar cheeses.
  • Top each with a second toasted tortilla. Spread the remaining beef and bean mixture, then sprinkle with the remaining salsa and cheeses.
  • Bake for 10-15 minutes, or until the cheese is melted and bubbly and the tortillas are golden brown around the edges.
  • Remove from oven and garnish immediately with diced Roma tomatoes, chopped green onions, finely chopped jalapeño peppers, and a dollop of sour cream (if desired). Slice into wedges and serve hot.

Notes

Ensure tortillas are lightly toasted to achieve a satisfying crispness without becoming brittle, which prevents sogginess once toppings are added. Brown the ground beef thoroughly and drain any excess fat for a cleaner flavor. Toasting your cumin slightly before adding to the beef will deepen its aromatic profile. For a richer, more complex cheese pull, consider a blend of Monterey Jack and a sharper cheddar. Adjust the amount of jalapeños to your preferred heat level; for more subtle warmth, remove the seeds and membranes. Serve immediately to enjoy the optimal texture.