These easy-to-make Mexican Pizza Stacks are always a family favorite! Round tortillas are layered with spicy ground beef, enchilada sauce, refried beans, and cheese and baked to warm and melty perfection. They’re loaded with flavor and are always a hit with kids as well as adults.
If you’re trying to decide between pizza or Mexican for dinner, make these Mexican Pizza Stacks and satisfy both of your cravings in one handy meal. These pizza stacks are a nod to the popular fast food item on Taco Bell’s menu. And luckily, they’re super easy to make! If you have kids, they can help assemble them, too.
Most of the ingredients are ready-made items that only require opening a package, can, or jar. The exception is browning the ground beef. Once that’s taken care of, the rest is just layering all the Mexican-inspired ingredients on top of and in between tortillas and then giving them a session in the oven to get warm and melty. Then, garnish with a dollop of sour cream, chopped tomatoes, and avocado, and dig in!
These Mexican Pizza Stacks are great for lunch or dinner and they’re perfect for busy weeknights. Be sure and add this recipe to your too-busy-to-cook file!
Why You’ll Love This Recipe
- Minimal hands-on cooking
- Uses pantry ingredients
- It’s super easy to assemble
- Requires minimal oven time to just warm up the ingredients and melt the cheese
- Can easily make ingredient swaps based on taste preference
Ingredients Needed
Ground Beef – browned, drained, and seasoned with an envelope of taco seasoning.
Taco Seasoning Mix – use your favorite brand of pre-mixed envelope taco seasoning.
Sharp Cheddar Cheese – shredded.
Street Taco Tortillas – these will become the base and top for the layered pizza stacks. Use either flour or corn variety.
Refried Beans – use your favorite canned variety.
Enchilada Sauce – use your favorite canned variety.
Toppings – Diced tomatoes, sliced green onions, chopped avocado.
How To Make Mexican Pizza Stacks
STEP 1: Brown the ground beef, drain it and stir in an envelope of taco seasoning. Set aside.
STEP 2: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
STEP 3: Assemble the pizza stacks by spreading enchilada sauce on a tortilla. Next, add several dollops of refried beans and spread it out before adding and spreading the taco meat on top. Place another tortilla on top to create a “sandwich.” Spread enchilada sauce on top and sprinkle it with shredded cheese and a smattering of sliced green onion. Place the stack on the parchment paper-lined baking sheet. Continue assembling the remaining pizza stacks in the same way.
STEP 4: Place the stacks in the oven for about 5 minutes to heat up the ingredients and melt the cheese.
STEP 5: Remove from the oven and add more toppings, if desired.
Variations
- Meat: swap out the ground beef for ground turkey or chicken. To make it super easy, use a shredded rotisserie chicken that you’ve sprinkled with taco seasoning and a dollop of water and skip the entire stovetop step!
- Vegetarian: leave out the meat altogether and add extra refried beans, if you wish. For extra spiciness, stir in some of the taco seasonings to the refried beans.
- Beans: If you don’t have refried beans on hand, just open and drain a can of pinto or black beans, instead.
- Sauce: You can swap out the red enchilada sauce for your favorite jarred salsa, instead.
- Tortillas: Use either flour or corn tortillas or tostada shells. For extra crispiness, use corn tortillas that you’ve lightly fried in oil in a skillet before assembling the stacks. You can also lightly brown the flour tortillas in the same way, although they won’t be as crispy as the corn version.
- Cheese: I love sharp cheddar, but Pepper Jack would add a little spicy heat.
Toppings
Once the Mexican Pizza Stacks have come out of the oven, top them with extra deliciousness. Here are a few ideas:
- Extra shredded cheese
- Sour Cream
- Salsa or salsa verde
- Guacamole or chopped avocado
- Diced tomatoes
- Shredded lettuce
- Sliced jalapenos
- Sliced green onions
- Sliced black olives
- Freshly chopped cilantro
How To Serve Mexican Pizza Stacks
Depending on the shell size you used, you can serve the pizza stacks as is and let everyone cut their own. If you use small rounds or shells, the stacks may be small enough and sandwiched enough to be considered hand-held. However, if you used larger tortillas or tostada shells, you can either cut them in half or in quarters for ease of serving.
Storage
Store leftovers, without any toppings, in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster oven, a conventional oven, or even an air fryer just until warmed through.
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Mexican Pizza Stacks
These easy-to-make Mexican Pizza Stacks are always a family favorite! Round tortillas are layered with spicy ground beef, enchilada sauce, refried beans, and cheese and baked to warm and melty perfection. They're loaded with flavor and are always a hit with kids as well as adults.
Ingredients
- 1 lb cooked ground beef with 1 packet of taco seasoning mixed in.
- 2 cups shredded Sharp Cheddar Cheese
- 2 packages of Street Taco Tortillas (24 total)
- 1 can of Refried Beans
- 1 can Enchilada Sauce
- 1-2 tomatoes
- 2-3 green onions
- 1 avocado
Instructions
- Gather all of the ingredients.
- Preheat oven to 350 degrees.
- Spread 1-2 tablespoons of enchilada sauce on one tortilla. Add 5-6 dollops of refried beans, then add about ¼ cup of taco meat. Place another tortilla on top of that.
- Spread another 1-2 tablespoons of enchilada sauce on. Add about ¼ cup of cheese and 1 tablespoon of green onions. Place on a parchment-lined baking sheet.
- Repeat steps 2 and 3 with the remaining tortillas.
- Place in the oven for about 5 minutes to heat up the ingredients and melt the cheese.
- Take out and add additional toppings if you choose. Tomatoes, avocados, sour cream, lettuce, or jalapenos.
- Serve immediately and enjoy!
- Makes 12
Notes
Variations
- Meat: swap out the ground beef for ground turkey or chicken. To make it super easy, use a shredded rotisserie chicken that you've sprinkled with taco seasoning and a dollop of water and skip the entire stovetop step!
- Vegetarian: leave out the meat altogether and add extra refried beans, if you wish. For extra spiciness, stir in some of the taco seasonings to the refried beans.
- Beans: If you don't have refried beans on hand, just open and drain a can of pinto or black beans, instead.
- Sauce: You can swap out the red enchilada sauce for your favorite jarred salsa, instead.
- Tortillas: Use either flour or corn tortillas or tostada shells. For extra crispiness, use corn tortillas that you've lightly fried in oil in a skillet before assembling the stacks. You can also lightly brown the flour tortillas in the same way, although they won't be as crispy as the corn version.
- Cheese: I love sharp cheddar, but Pepper Jack would add a little spicy heat.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 363Total Fat 24gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 10gCholesterol 73mgSodium 695mgCarbohydrates 14gFiber 4gSugar 2gProtein 23g
