Seasoned ground beef and refried beans turn six flour tortillas into three stacked Mexican pizzas. Red enchilada sauce and reduced-fat cheddar cover the tops, and the full recipe serves 3–4 in about 20 minutes.
Because the tortillas form both the base and the top, spread the fillings evenly and leave a small border around each edge. That makes the pizzas easier to assemble and helps keep the beans and beef inside while they bake.
Ingredients
- 1 lb ground beef
- 1 oz taco seasoning + ½ cup water
- 6 flour tortillas
- 16 oz refried beans
- 10 oz red enchilada sauce
- 1 cup reduced-fat shredded cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the ground beef with the taco seasoning and ½ cup water. Drain away any excess liquid.
- Lay out three flour tortillas. Divide the refried beans among them and spread the beans into an even layer.
- Top the bean layer with the seasoned ground beef.
- Place one of the remaining tortillas over each portion to create three stacked pizzas.
- Cover the tops with the red enchilada sauce, then distribute the reduced-fat shredded cheddar cheese evenly.
- Bake for 10–12 minutes, until the pizzas are hot and the tortillas are crisp.
- Let the pizzas stand briefly, then slice and serve.
Build Crisp, Tidy Layers
Drain the beef well so the tortillas do not become unnecessarily wet. Warm refried beans are generally easier to spread than cold beans; use the back of a spoon and work gently so the tortillas do not tear. When adding the enchilada sauce, keep it mostly on the top tortilla instead of allowing it to pool around the pizzas.
Check the pizzas near the beginning of the stated 10–12 minute range. The cheese should be melted and the exposed tortilla edges should feel crisp. A short rest after baking allows the layers to settle, making each pizza easier to cut into wedges. Serve the wedges while warm. Refrigerate any leftovers promptly in a covered container; reheating in an oven or toaster oven can help restore some crispness.
