Both tortillas per pizza are crisped in the oven first, brushed with a little oil and baked five to seven minutes a side, so the stack holds together when it is cut.
Beans go on the bottom tortilla, seasoned beef over them, the second tortilla on top, then cheese. A short second bake melts the cheese before the cold toppings go on.
How to Make It
Tortillas crisped
Heat the oven to 425°F. Brush both sides of the tortillas lightly with oil and bake on sheet pans 5 to 7 minutes per side, until crisp.
Beef cooked to 160°F
Brown the ground beef in a skillet with chili powder, cumin, garlic powder and salt, breaking it into small crumbles, until it reaches 160°F. Drain excess fat.
Beans warmed
Warm the refried beans until spreadable.
Stacked
For each pizza, spread one crisp tortilla with beans, add seasoned beef, and top with a second tortilla. Scatter cheese over the top.
Melted and topped
Bake 5 to 7 minutes, until the cheese melts. Finish with diced tomato, black beans, sour cream and cilantro, then cut into wedges.
One Pizza, Bottom to Top
Two tortillas with everything between and above them.
Cheese, then cold toppings
Melted under heat, then tomato, beans, sour cream and cilantro.
Second crisp tortilla
Set on top of the filling.
Seasoned beef
Cooked to 160°F and drained.
Refried beans
Warmed and spread to the edge.
Crisp tortilla
The base, baked until firm.
Ingredient Notes
- Flour tortillas
- Eight small ones, two per pizza, crisped before assembly.
- Refried beans
- One 15 oz can, warmed so it spreads without tearing the tortilla.
- Shredded cheese
- A cup and a half of a Mexican-style blend or cheddar-jack.
Why This Recipe Works
- Crisping the tortillas separately stops the stack turning soft under the fillings.
- Warming the refried beans makes them spreadable so the layers sit flat.
- Draining the beef keeps fat from soaking into the base.
- Adding tomato, sour cream and cilantro after baking keeps them fresh and cold.
Success Tips
- Press the tortillas flat with a second pan if they bubble while crisping.
- Spread the beans to the edge so the top tortilla has something to grip.
- Cut with a large sharp knife in one motion so the stack stays together.
Serving Ideas
Cut each pizza into quarters and serve immediately, while the cheese is still melted and the toppings cold.
Storage and Reheating
Refrigerate
Refrigerate leftover beef and beans separately; assembled pizzas soften quickly.
Frequently Asked Questions
Are the tortillas fried?
No. They are brushed with oil and crisped in the oven.
When is the beef ready?
When it reaches 160°F, before it goes into the stack.
