This Mexican pizza is a fun way to put a twist on taco night and it’s perfect for serving hungry guests at football games and other get-togethers. I’ve teamed up with Ortega to create this recipe and you won’t want to miss it!
Okay, so I’m about to break some news to you guys. Are you ready?
I have a thing for drive-thru food.
I mean, I’m not hitting up the drive-thru every day of my life or anything, but sometimes?
Sometimes you just gotta.
A burger. Some fries. A milkshake.
I almost always go for the tacos, to be honest.
I’ve never had a Mexican pizza from a drive-thru joint, but I know that they are super popular.
And, since it’s my goal to cook more at home and limit take out, I thought it’d be fun to recreate that Mexican pizza at home.
I’m working with Ortega on this recipe, which is a dream come true, because Mexican food is my favorite food in the whole world.
I love Mexican flavors and teaming up with Ortega to create you a Mexican-inspired recipe was the perfect fit!
This Mexican pizza recipe is the perfect game day appetizer!
Ortega has been committed to providing high-quality, authentic products to make Mexican meals at home for more than 100 years now. They offer a large variety of products to make taco night a little more exciting.
I love using Ortega to help transform an ordinary dinner into something festive and fun. They have a large range of products to help create any Mexican meal I might want to make.
In this recipe, I’m using Ortega’s Flour Tortillas, Diced Green Chiles, Mild Taco Sauce, and Taco Seasoning Mix!
To start these little appetizers, you’ll want to brown some ground beef until it’s cooked through. Drain the fat and then stir in the diced green chiles, taco seasoning, and a bit of water. Let that cook over low heat while you fry up your tortillas.
Frying the tortillas is quick and easy and you just need a small amount of oil, so the clean up is a total breeze!
Add just enough oil to coat the bottom of a small skillet and heat it up over medium heat. Drop in one tortilla and fry until golden brown on bottom and then flip. Drain the tortilla on a paper-towel lined plate before transferring to a cookie sheet. So simple.
This recipe makes five pizzas and each pizza uses two tortillas. If you’re good at math, you’ve figured out that you’ll need to fry ten tortillas here. 😉
Add five of the tortillas to the cookie sheet in a single layer – you may need two cookie sheets depending on their size. Top them off with some taco meat and then pop another tortilla over the top.
If you like refried beans, spread them on that bottom tortilla before adding your ground beef. My kids are currently going through a “no bean” phase, so I left them off.
The taco sauce gets spread over the top tortilla and then you’ll sprinkle on cheese.
I’ve used a mix of cheddar and monterey jack, but any cheese blend will work here. You do you.
These just get popped under the broiler for about 3 minutes. You just want the cheese to melt, but keep a close eye on them so they don’t burn.
To top these, I went with diced tomatoes and green onions. Sour cream and guacamole would make a great addition, too!
I hope you and your guests love these little Mexican pizza appetizers. I’m definitely serving them at the big game this week and I hope you do too. I know they’ll be a hit! 🙂
- 1 pound ground beef
- 4 ounces Ortega Fire-Roasted Diced Green Chiles
- 1 packet Ortega Taco Seasoning Mix
- 1/4 cup water
- 1/4 cup vegetable oil
- 10 Ortega Flour Tortillas 8 inches
- 5 tablespoons Ortega Mild Taco Sauce
- 2 ounces cheddar cheese grated
- 2 ounces monterey Jack cheese grated
- Diced tomatoes, green onions, jalapenos, avocado, for serving
- Add the ground beef to a large skillet over medium heat and cook, stirring often, until meat is cooked through and in small pieces. Drain grease.
- Add the chiles, taco seasoning, and water to the pan and stir well. Cook over low heat for 5 minutes.
- While the meat is cooking, add the vegetable oil to a 10 inch skillet over medium heat.
- Add the tortillas, one at a time, and fry on each side until golden brown, about 30 seconds per side.
- Drain the tortillas on a paper towel lined plate.
- Add half of the tortillas in a single layer on a cookie sheet.
- Divide the meat mixture and spoon evenly over each tortilla. Top with the remaining tortillas.
- Spread 1 tablespoon of taco sauce over the top of each tortilla.
- Mix the cheddar and Monterey jack together and sprinkle evenly over each tortilla.
- Place the pan under the broiler until the cheese has melted, about 3 minutes.
- Remove from the oven and top with tomatoes, green onions, jalapenos, and avocado as desired.
- Cut each pizza into 4 pieces and serve immediately.
This is a sponsored conversation written by me on behalf of Ortega. The opinions and text are all mine.