This homemade Mexican pizza includes zesty ground beef and plenty of gooey, melty cheese over a tender cornmeal crust. Add any of your favorite fresh toppings for a flavorful twist on taco night!
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If you love pizza, don’t miss this popular cast iron deep dish pizza, too!
The ideal family-friendly dinner is one that everyone at the table can agree on — and that comes together quickly! Most of us don’t have time to spend hours in the kitchen each night, so a simple, homemade Mexican pizza is a great way to nourish your loved ones without too much effort.
The easy Mexican pizza recipe is also perfect for busy families because each slice can be customized with toppings to suit the individual. For instance, your kids might like their slices plain — with just the meat and cheese — while you might like to pile your plate high with fresh cilantro, pickled red onions, sour cream, pico de gallo, and diced avocado. Anything goes on Taco Tuesday!
What makes Mexican Pizza different?
There are a number of differences between a homemade Mexican pizza and a traditional Italian pizza. First, the crust on a Mexican pizza is cornmeal-based (reminiscent of the masa used in tamales), rather than the classic yeast-raised pizza crust. Instead of Italian herbs and a tomato-based marinara-style pizza sauce, the Mexican pizza includes ground beef seasoned with taco spices, and brought together with enchilada sauce. Finally, instead of mozzarella cheese, we’re using a Mexican cheese blend.
What does a Mexican Pizza have on it?
Taco Bell has become famous for its Mexican pizza, which includes layers of seasoned beef and refried beans between two Mexican pizza shells, with Mexican pizza sauce, a three-cheese blend, and tomatoes on top.
The good news is that a homemade Mexican pizza can have just about anything that you like on it! We start with a basic combination of cornbread crust, seasoned ground beef, enchilada sauce, and cheese. You can then pile on the toppings to your heart’s content. Try sour cream, beans, corn, pico de gallo, guacamole or avocado, salsa, cilantro, pickled red onion, or sliced green onion…just for starters!
What is the three-cheese blend on Mexican Pizza?
The three-cheese blend used on taco bell mexican pizza includes grated cheddar, mozzarella, and Monterey Jack. You can certainly use a blend of those three cheeses on your homemade Mexican pizza if you like! I typically reach for a package of pre-shredded Mexican blend cheese, which often includes grated cheddar cheese, Monterey Jack cheese, asadero cheese, and queso quesadilla cheese.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a homemade Mexican pizza. As always, specific measurements and step-by-step baking instructions are included in the printable recipe box at the bottom of the post.
- Yellow cornmeal: combines with flour to create the base of the crust.
- All-purpose flour: for the crust.
- Sugar: balances the salt in the dish and gives the crust more depth of flavor.
- Kosher salt: to enhance the flavors in both the crust and the meat topping.
- Baking powder and baking soda: leavening agents that help the crust rise.
- Buttermilk: adds flavor to the crust, makes it more tender, and reacts with the leavening agents to help the crust rise.
- Butter: for flavor and moisture in the crust.
- Eggs: to help the crust set.
- Ground beef: or sub with ground turkey, ground chicken, or ground pork.
- Onion and garlic: for savory flavor.
- Chili powder, cumin, paprika, dried oregano, and black pepper: a blend of spices that taste like taco seasoning, giving the beef mixture classic Tex-Mex flavor — no store-bought packet necessary!
- Fire-roasted diced tomatoes: or sub with regular diced tomatoes, if desired.
- Red enchilada sauce: this sauce can be spicy, so look for a “mild” variety if you prefer.
- Diced green chiles: for even more flavor.
- Shredded Mexican cheese blend: or sub with grated cheddar cheese, Monterey Jack cheese, or Colby Jack cheese if you like.
How to Make Homemade Mexican Pizza
While this layered mexican pizza recipe requires a few different steps, the assembly process is actually very easy! The detailed directions are in the recipe card below, but here’s the quick overview:
- Bake the cornmeal crust.
- Cook the ground beef topping.
- Spread the taco meat mixture on top of the crust.
- Sprinkle with cheese.
- Return to the oven and bake for about 10 more minutes.
- Let stand for about 10 minutes, and then slice into squares and serve.
Serving Suggestions
Set out a variety of your favorite taco toppings and let your family members customize their pizza slices! Here are some good options:
- Sliced black olives
- Diced avocado or guacamole
- Sour cream
- Jalapeno peppers
- Chopped lettuce
- Diced tomatoes, pico de gallo, or salsa
- Quick pickled red onions, sliced green onions, or finely diced red onion
- Fresh cilantro or other fresh herbs
- Lime wedges
On the side, pair the Mexican pizza with any of these easy dishes:
- Refried Beans or Ranch-Style Beans
- Black Bean and Corn Salad
- Tortilla chips with salsa, guacamole, or queso
- Easy Pico de Gallo
- Rice
- Simple green salad
- Broccoli and Cheese
Preparation and Storage Tips
- Prep ahead: Bake the crust up to 24 hours in advance. Let it cool, cover, and store at room temp until ready to add the toppings. You can also cook the ground beef mixture up to 24 hours in advance. Just store it in an airtight container in the fridge until you’re ready to assemble the pizza.
- Leftovers will keep in the refrigerator for up to 3 days. Be aware that the crust may get a bit soggy as it sits, so this recipe is best when served fresh.
- Wrap the baked, cooled pizza tightly with heavy aluminum foil and store in the freezer for up to 2 months.
- How to reheat: Place the cold slices on a rimmed baking sheet, cover the sheet tightly with aluminum foil, and place it on the lowest rack of a cold oven. Set the oven temperature to 300°F and warm the pizza for 20-25 minutes. If you’re in a hurry, the microwave will work too — the crust just doesn’t get crispy.
Recipe Variations
- To feed a smaller family, cut all of the ingredients in half and bake the pizza in an 8-inch square dish.
- Swap out the ground beef for ground turkey, ground pork, or ground chicken.
- Use just 1 lb. of ground beef and add a can of drained and rinsed beans, as well as about 1 cup of frozen corn.
- Any pizza dough will work for this recipe. Instead of the cornmeal crust, try a can of refrigerated pizza dough, or make your own pizza dough from scratch.
- No matter which type of crust you use, I recommend pre-baking the crust before adding the meat and cheese toppings. This helps the crust stay crisp and firm.
- Prepare your Mexican pizza on flour tortillas, corn tortillas, or Naan flatbread instead of a larger crust. I recommend pre-baking or frying the tortillas in order to prevent them from getting soggy.
Tips for the Best Mexican Pizza Recipe Ever
- If you don’t have a 10 x 15-inch jelly roll pan, you can prepare this pizza in a 9 x 13-inch baking dish. The crust will just be a bit thicker, so you’ll need to increase the baking time by about 5 minutes.
- After you add the meat and cheese toppings, place the jelly roll pan on top of a larger rimmed baking sheet before it goes into the oven. This will help to catch any drips so that they don’t end up on the bottom of your oven.
- Garnish the top of the baked pizza with a variety of fresh toppings for even more flavor and texture.
More Mexican Ground Beef Recipes to Try
Easy Beef Enchilada Casserole
55 minutes mins
Tamale Pie
37 minutes mins
Easy Taco Soup (Stovetop or Crock Pot)
55 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Homemade Mexican Pizza
Ingredients
FOR THE CORNMEAL CRUST
- 1 ½ cups yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 ½ teaspoons kosher salt, divided
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ cups buttermilk, at room temperature
- ¼ cup butter, melted
- 2 large eggs, at room temperature
FOR THE TOPPING
- 2 lbs. lean ground beef
- 1 small onion, diced (about 1 cup total)
- 2 large cloves garlic, grated or minced (about 2 teaspoons)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1 (14.5 ounce) can fire-roasted diced tomatoes, drained
- 1 (10 ounce) can red enchilada sauce
- 1 (4 ounce) can diced green chiles
- 1 ½ cups shredded Mexican cheese blend
- Optional garnish: chopped fresh cilantro, pickled red onions, lime wedges, avocado or guacamole, sour cream, sliced black olives, chopped lettuce, diced tomatoes, sliced jalapeno peppers, and/or pico de gallo
Instructions
- Preheat oven to 400°F. Spray a 10 x 15-inch jelly roll pan with nonstick cooking spray; set aside. If you don’t have a jelly roll pan, you can use a 9 x 13-inch baking dish.
MAKE THE CRUST
- In a large bowl, whisk together the cornmeal, flour, sugar, 1 ½ teaspoons salt, baking powder, and baking soda. Make a well in the center of the dry ingredients. Add the buttermilk, butter, and eggs. Whisk just until combined. Spread into the prepared pan.
- Bake the crust in the 400°F oven until the center is set and the edges are golden brown, about 10 minutes (or 15-20 minutes if using a 9 x 13-inch dish).
MAKE THE TOPPING
- While the crust is in the oven, prepare the topping.
- Cook the ground beef and the onion in a large skillet or Dutch oven over medium-high heat until the meat is no longer pink, about 5-7 minutes. Drain off the excess grease. Add the garlic, remaining 1 teaspoon salt, chili powder, cumin, paprika, oregano, and black pepper. Cook, stirring, for about 1 more minute. Add the tomatoes, enchilada sauce, and green chiles. Bring to a boil, and then reduce the heat to medium. Simmer, uncovered, for about 5 minutes.
- Reduce the oven temperature to 375°F.
- Spoon the meat mixture over the crust. Sprinkle cheese on top.
BAKE THE PIZZA
- Bake for about 10 minutes, until the cheese melts and browns on top. Let stand for 10 minutes before serving. Garnish with fresh cilantro, pickled red onions, lime wedges, avocado, or pico de gallo if desired.
Notes
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- To feed a smaller family, cut all of the ingredients in half and bake the pizza in an 8-inch square dish.
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- Swap out the ground beef for ground turkey, ground pork, or ground chicken.
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- Use just 1 lb. of ground beef and add a can of drained and rinsed beans, as well as about 1 cup of frozen corn.
- After you add the meat and cheese toppings, place the jelly roll pan on top of a larger rimmed baking sheet before it goes into the oven. This will help to catch any drips so that they don’t end up on the bottom of your oven.
Can you use jiffy cornbread batter as the base instead?
Hi, Tiffany! Yes, I think that should work. You will likely need two of the small Jiffy boxes to spread on a 9 x 13 dish or 10 x 15 jelly roll pan. If you only have one box of the Jiffy, then I’d bake it in a 9-inch dish and cut the topping in half as well (for instance, just use 1 lb. of ground beef). Hope you enjoy!
I am making this tomorrow. I just wanted to tell you I appreciate the prep ahead tips. Thank you! I perused a lot of Mexican pizza recipes and ultimately landed on this due to the cornmeal crust. Looks fabulous!
You’re very welcome, Austin! We hope you enjoy.