Mexican Pizza Taco Style

Instructions

Step 1: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.

Step 2: Lightly brush both sides of the flour tortillas with vegetable oil. Arrange them on the baking sheet and bake for 4 to 5 minutes per side, or until lightly golden and crisp.

Step 3: Place the ground beef in a large skillet over medium-high heat. Cook while breaking it into small crumbles until browned and completely cooked through. Drain any excess grease.

Step 4: Add the taco seasoning, garlic powder, salt, black pepper, and water to the beef. Stir well and simmer for 3 to 5 minutes, until the meat is thoroughly coated and most of the liquid has evaporated.

Step 5: Warm the refried beans in a small saucepan or microwave until they are soft enough to spread easily.

Step 6: Place the crisp tortillas back on the baking sheet. Spread each tortilla with an even layer of refried beans, followed by taco sauce and a generous layer of seasoned ground beef.

Step 7: Sprinkle each Mexican pizza generously with shredded cheddar or Mexican-blend cheese.

Step 8: Return the pizzas to the oven and bake for 5 to 8 minutes, or until the cheese is completely melted and bubbling around the edges.

Step 9: Combine the sour cream and milk in a small bowl, stirring until smooth and thin enough to drizzle.

Step 10: Remove the Mexican pizzas from the oven and immediately top them with diced tomatoes and sliced green onions.

Step 11: Drizzle the thinned sour cream over each pizza. Add cilantro or sliced jalapeños if desired, then serve warm while the tortillas are still crisp.

Storage and Reheating Tips

Store leftover Mexican pizzas in an airtight container in the refrigerator for up to 3 days. For the best texture, store fresh toppings and sour cream separately whenever possible.

Reheat the pizzas in a 375°F (190°C) oven for about 8 to 10 minutes, or use an air fryer at 350°F (175°C) for 4 to 6 minutes. Add fresh tomatoes, green onions, and sour cream after reheating. Microwaving works in a pinch, but the tortillas will be softer rather than crispy.