Description

Crispy tortilla layers topped with savory refried beans, seasoned beef (or chicken), melted cheese, and fresh Mexican-inspired toppings. This easy, customizable “pizza” brings all your favorite taco flavors into a fun, shareable dish—perfect for weeknight dinners or game-day gatherings.

Ingredients

Scale

For the Base & Protein

2 large flour tortillas (10–12″)
1 cup refried beans (homemade or canned)
1 tbsp vegetable oil (for crisping tortillas)
1 lb ground beef or chicken
1 packet (1 oz) taco seasoning (or homemade blend: chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt)
¼ cup water

For the Cheese Layer

1½ cups shredded Mexican-blend cheese (cheddar, Monterey Jack, queso quesadilla)

For the Fresh Toppings

½ cup diced tomato
¼ cup diced red onion
¼ cup sliced black olives
1–2 jalapeños, thinly sliced (optional)
2 Tbsp chopped fresh cilantro
Lime wedges, for serving

Optional Finishes

Sour cream or Mexican crema
Salsa or pico de gallo
Sliced avocado or guacamole

Instructions

1️⃣ Crisp the bottom tortilla:
Preheat oven to 425 °F (220 °C). Heat 1 Tbsp oil in a large oven-safe skillet over medium-high. Add one tortilla and cook 1–2 minutes per side until just golden. Transfer skillet (with tortilla) to the oven and bake 5 minutes to finish crisping.

2️⃣ Cook the seasoned meat:
Meanwhile, in a separate skillet over medium heat, brown ground beef (or chicken), breaking it up with a spoon. Drain excess fat. Stir in taco seasoning and ¼ cup water; simmer 2–3 minutes until the liquid mostly evaporates. Set aside.

3️⃣ Layer beans & cheese:
Remove skillet with the first tortilla from the oven. Carefully spread half of the refried beans over the hot tortilla, leaving a ½” border. Sprinkle with ¾ cup of the cheese.

4️⃣ Add the meat layer:
Evenly distribute the seasoned meat over the cheese.

5️⃣ Top with the second tortilla:
Place the remaining tortilla on top, pressing gently. Brush the top with a bit more oil if desired, then return the skillet to the oven.

6️⃣ Bake until melty:
Bake 6–8 minutes, until the top tortilla is lightly crisp and cheese is melted through.

7️⃣ Flip & finish (optional but recommended):
For an evenly crisp crust, slide the “pizza” onto a plate, invert back into the skillet so the first tortilla is now on top, and bake 2 minutes more.

8️⃣ Garnish with fresh toppings:
Remove from oven and let rest 2 minutes. Dollop remaining refried beans in spots if you like extra creaminess. Sprinkle diced tomato, red onion, olives, jalapeños, and cilantro over the top.

9️⃣ Slice & serve:
Cut into wedges with a pizza cutter. Serve immediately with lime wedges and optional dollops of sour cream, salsa, or guacamole.

Notes

Tortilla Swap: For extra crunch, use corn tortillas or bake both tortillas directly on a baking sheet.
Vegetarian Version: Omit meat and double up on beans, or use seasoned sautéed mushrooms and bell peppers.
Make-Ahead: Cook the meat and warm the beans in advance. Assemble just before baking.
Spice It Up: Stir a dash of cayenne into the meat or top with pickled jalapeños.
Extra Layer: Add a spoonful of salsa between cheese and meat for saucy depth.
Leftovers: Store in an airtight container in the fridge up to 2 days; reheat slices in a 350 °F oven for 5 minutes to re-crisp.

Prep Time: 10 min
Cook Time: 20 min