Quick + Easy ~ Mexican Pizzas

We usually make these 1-2 nights after we have Taco Night or for lunch the following day. The beans give you tons of extra fiber and protein and the fresh veggies make this a great option for lunch or dinner. If you need a quick and tasty recipe for taco meat, try my Quick + Easy Tacos.



  • 2 Flour Tortillas (Try Tortilla Land Fresh Tortillas – THE BEST)
  • 1/4 cup Taco Meat (ground beef cooked with taco seasoning, onions, garlic + optional potatoes)
  • 1/4 cup Refried Beans
  • 1/2 cup Cheese, shredded (I use Lucerne Colby Jack Chunk Cheese)
  • 1/4 cup Black Olives, sliced
  • 1/2 Roma Tomato, diced
  • Hot Sauce, I use Tapatio
  • Handful Fresh Cilantro, minced
  • Optional – Sour Cream or Avocado Cream Drizzled over top (I love this recipe by Debra @Worth Cooking)


  1. Lightly cook the tortillas if you are using the fresh, raw ones.
  2. Preheat your oven to 375*
  3. Place the first tortilla on a foil/parchment-lined baking sheet, spread refried beans across the tortilla + sprinkle the taco meat evenly over top, then about 1/3 of the shredded cheese.
  4. Layer second tortilla on top and evenly cover with another 1/3 of the cheese.
  5. Add on the black olives, tomatoes, all but a pinch of the cilantro + last 1/3 of the cheese.
  6. Drizzle with hot sauce + pinch of cilantro
  7. Put in oven for about 5-10 minutes, or until cheese is completely melted and turning light golden, bubbly brown.

Serves 1



  • I put the pizza onto a cutting board and cut into 1/4’s as it is more manageable and less messy but you can fork + knife it as well.
  • Traditional refried beans are great for this but I recently tried Bush’s Cocina Latina Frijoles Charros Machacados and they would be awesome in these Mexican Pizzas.
  • You could leave out the meat and go vegetarian and it is still pretty satisfying.
  • Serve this with this Homemade Horchata – awesome!

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