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Authentic Recipe for Mexican Pizza

    Authentic Recipe for Mexican Pizza

    On Monday, we’ll have Mexican pizza in honour of Taco Tuesday. Mexican pizza day may be celebrated on any day of the week, even the busiest ones. Kate Shungu’s recipe for Mexican pizza is a master class in efficiency and simplicity in addition to being healthy, hearty, and delicious. That’s because there’s not a lot of work involved in making it all work together. Also, the sour cream and pico de gallo are already on the plate, so there’s no need to worry about preparing them before serving Shungu’s Mexican pizza. In other words, after you’ve completed the preparation steps, you may dig in!

    This makes Mexican pizza far less messy to clean up after eating and, in Shungu’s words, “turns tacos into something unique.” Shungu advises include children in “topping the tortillas and making the stacks” if they are feeling left out of the fun portion of taco night, when they get to play with their food. This seems like the ideal middle ground, no?

    Get out the fixings for some Mexican pizza.

    While Shungu recommends using ground beef, you may use any other ground meat, poultry, or vegetarian meat in its place; the Mexican spices are what make this pizza special.

    If you don’t feel like creating your own, you can always buy a packet of taco seasoning mix in the spice section of your grocery store. The meat will be fried with the taco seasoning and a half cup of water.

    Assemble your Mexican pizzas

    You’ll need 12 little flour tortillas for the pizza’s base, plus some canola oil to heat them in on the stovetop. A cup of shredded cheese, some refried beans, and a can of red enchilada sauce are also required. Colby jack is Shungu’s favourite, but Mexican shredded cheese from a packet works just as well. Last but not least, you’ll need sour cream and pico de gallo to complete your Mexican pizza.

    Prepare the meat topping for your Mexican pizza and season it.

    You’ll be happy you preheated the oven to 350 degrees Fahrenheit before adding your Mexican pizzas for the last few minutes of melting. The ground beef should now be cooked in a large skillet over medium heat, where it should be stirred and crumbled until it is nearly completely cooked through (this will take just a few minutes at most if you start by preheating the pan). Brown the meat after adding the water and taco spice. Place the meat in a basin and set aside the skillet; you’ll need it again soon.

    Warm the tortillas in the same pan you cooked earlier.

    After cleaning the pan, add the oil and heat it over medium. When the oil in the pan is shimmering, add a tortilla. Give it a minute or two to brown, then turn it over and continue cooking until crisp. After cooking the first six tortillas, repeat the process with the remaining tortillas and the remaining oil in the pan.


    • Ground beef, 1 pound
    • 1/2 a cup of water
    • A Taco Seasoning Packet’s Worth
    • canola oil, to taste, 2 teaspoons
    • Twelve little flour tortillas
    • Ingredients: 1 (16-ounce) can of refried beans
    • In a 10-ounce can, heat the enchilada sauce and set it aside.
    • a cup of shredded Colby Jack cheese
    • a half cup of sour cream
    • A single serving of pico of gallo


    1. At start, turn on the oven to 350 degrees Fahrenheit.
    2. Crumble the ground beef and heat it in a big pan until it’s nearly done.
    3. Brown the meat after adding the water and taco spice. Put the meat on a dish.
    4. After cleaning, add a spoonful of oil to the pan. Coat the inside of the pan with cooking spray and set it over medium heat.
    5. The oil should be heated before adding a tortilla, which should cook for 1–2 minutes. Fry the other side until it reaches a golden brown crispness.
    6. When the canola oil is gone, repeat the process with the remaining tortillas.
    7. Spread one tortilla out on a flat surface. Two tablespoons of refried beans, followed by a quarter cup of taco meat, should enough.
    8. Cover the meat with another tortilla and top with 1 tablespoon of enchilada sauce and 2 tablespoons of cheese.
    9. Make another set of six pizzas using the leftover tortillas.
    10. Prepare a baking sheet for the pizzas. Melt the cheese in the oven for 5–6 minutes.
    11. Spread the sour cream and pico de gallo on top of the pizzas and serve right away.
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