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5 from 1 vote

Homemade Mexican Pizza

Zesty ground beef and plenty of melted cheese make this Mexican pizza with cornmeal crust a flavorful and easy dinner!
Course Dinner
Cuisine American, Mexican
Keyword homemade mexican pizza, mexican pizza, mexican pizza recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 526kcal
Author Blair Lonergan

Ingredients

FOR THE CORNMEAL CRUST

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.
    Whisking together cornmeal batter for mexican pizza crust.
  • 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).
    Baked cornmeal crust for mexican pizza.

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.
    Ground beef topping for mexican pizza.
  • Reduce the oven temperature to 375°F.
  • Spoon the meat mixture over the crust. Sprinkle cheese on top.
    Process shot showing how to make homemade mexican pizza.

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.
    The best mexican pizza recipe ever on a white plate with fresh toppings.

Notes

    • 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.
    • 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.

Nutrition

Serving: 1slice | Calories: 526kcal | Carbohydrates: 47g | Protein: 38g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1590mg | Potassium: 846mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1026IU | Vitamin C: 12mg | Calcium: 382mg | Iron: 6mg