I’m not the biggest fan of refried beans or olives, but I love Mexican food. I remember growing up, my mom loved ordering Mexican pizzas from Taco Bell. I tried them, but never really wanted to continue eating it. The texture of refried beans isn’t for me, but I know that beans are needed in a Mexican pizza. It adds another layer of texture that’s needed, so as much as I wanted to like Mexican pizzas, I decided to create my own! It’s so easy AND I make two so one is left put together and eaten as a dinner and the other is sliced up and packaged for lunch throughout the week. Double whammy!
Rachel’s Mexican Pizza
Total time: 35 minutes
Prep time: 15 min | Cook time: 20-25 minutes
- 1 lb ground beef
- package of taco seasoning
- one small can (4 oz) of green chilies
- one can (15 oz) black beans, drained and rinsed
- one can (10 oz) enchilada sauce
- one can (10 oz) of cream of chicken soup (trust me)
- 2 tsp of lime juice (again, trust me)
- 1 package of cheddar cheese
- 1 package of mozzarella cheese
- One package of tortillas (depending on your pan size, you’ll only use 2 or 3 for each pizza)
- Preheat oven to 350 degrees
- Brown the ground beef in a skillet and then add the taco seasoning as instructed on package
- Add the ground beef to a mixing bowl and then add in all of the other ingredients EXCEPT for the tortillas and cheeses. Stir until combined
- Now to assemble: grab 2 oven safe circular pans (here’s the one I use) and start stacking beginning with one tortilla, the meat mixture (enough to cover the tortilla, but not too much because you’re making two of these pizzas) and then sprinkle mozz and cheddar cheeses on top and repeat one more time for that one pan. Repeat the same process for the second pan.
- Put the two pans into the oven and bake at 350 for 15-20 minutes or until the enchilada sauce is bubbling on the sides and the cheese is nicely melted
- I serve one immediately or cover with aluminum foil and put it in the fridge until the day I want to reheat it and serve for supper
- I allow the second one to cool and then I cut it into four equal pizzas and place each piece into my meal prep containers
I hope you enjoy my take on a Mexican pizza. I’d love to hear if you tried it out! Tag me on Instagram at @rtritsch or in my Facebook group, Recipes with Rachel.