Copycat Mexican Pizza

Prep time: 10 mins | Cook time: 10 mins | Servings: 2 pizzas

The Base: 4 medium flour tortillas (or low-carb/Keto-friendly tortillas)
The Protein: 1/2 lb lean ground beef (seasoned with 1 tbsp taco seasoning)
The “Glue”: 1/2 cup refried beans (warmed for easy spreading)
The Toppings:
- 1/2 cup mild red enchilada sauce
- 1 cup shredded Mexican-style cheese (cheddar and Monterey Jack blend)
- Fresh Finish: Diced tomatoes, diced red onion, and sliced jalapeños

Crisp the Shells: Lightly spray your tortillas with oil. In an air fryer, cook them at 400°F (200°C) for about 2–3 minutes per side until they are golden and rigid. (Alternatively, toast them in a dry skillet over medium heat).
Prepare the Filling: Brown the ground beef in a skillet until fully cooked. Drain the excess fat and stir in the taco seasoning.
The Assembly:
- Place two crisp tortillas on a flat surface. Spread a thin layer of warm refried beans on each, then top with a generous layer of the seasoned ground beef.
- Place a second crisp tortilla on top of the beef (like a sandwich).
- Spread a layer of enchilada sauce over the top tortilla and sprinkle heavily with cheese.
The Melt: Pop the assembled pizzas back into the air fryer at 375°F (190°C) for 2–3 minutes, or until the cheese is bubbly and slightly browned.
Garnish and Serve: Top with the fresh diced onions, tomatoes, and jalapeños. Use a pizza cutter to slice into quarters.

The “Cheese Pull” Shot: For that perfect cinematic look, ensure the cheese is piping hot when you lift the first slice.
Color Contrast: The purple of the red onion against the green jalapeños really makes the colors pop for photos or reels.
Alternative Base: If you want a lighter version, this works beautifully using thin corn tortillas for extra crunch without the extra weight.