Loaded Copycat Mexican Pizza
Directions
- 1Preheat the oven to 400°F.
- 2Brush both sides of the tortillas with vegetable oil.
- 3Bake the tortillas for 5 to 7 minutes per side until golden and crispy.
- 4Brown the ground beef in a skillet over medium heat and drain excess grease.
- 5Stir in the taco seasoning and water and simmer for 5 minutes.
- 6Warm the refried beans until spreadable.
- 7Spread refried beans evenly over 6 crispy tortillas.
- 8Top with seasoned beef and a drizzle of nacho cheese sauce.
- 9Place the remaining tortillas on top to create the second layer.
- 10Spoon enchilada sauce generously over each pizza.
- 11Cover with cheddar and Monterey Jack cheese.
- 12Bake for 8 to 10 minutes until the cheese is melted and bubbly.
- 13Top with diced tomatoes, green onions, and black olives.
- 14Add generous dollops of sour cream.
- 15Garnish with cilantro if desired and serve immediately.
Ingredients
- 1.5 pounds lean ground beef
- 1 packet taco seasoning
- 0.75 cup water
- 1 can (16 ounces) refried beans
- 12 small flour tortillas
- 2 tablespoons vegetable oil
- 1.5 cups red enchilada sauce
- 1 cup nacho cheese sauce
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 Roma tomatoes, diced
- 4 green onions, sliced
- 1 small can sliced black olives, drained
- 1 cup sour cream
- 0.25 cup chopped fresh cilantro
Equipment
ovenskillet
Tips
- For that restaurant-style loaded look, pile the cheese slightly thicker in the center before baking. As it melts, it creates a cheesy mound that perfectly holds the tomatoes, olives, green onions, and sour cream on top.
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