You’ll Need
1 lb lean ground beef
1 packet taco seasoning (1 oz)
½ cup water
6 small flour tortillas (thin, soft)
1 can (16 oz) refried beans (optional — not visibly used in image)
1 cup red enchilada sauce (smooth, slightly thick)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 Roma tomato, diced
½ small white onion, diced
¼ cup sliced fresh or pickled jalapeños
Instructions
Cook Ground Beef:
Brown ground beef in a skillet. Drain excess fat. Add taco seasoning and ½ cup water. Simmer 8–10 minutes until thickened.
Crisp the Tortillas:
Preheat oven to 375°F. Bake tortillas on a tray for 3–4 minutes per side until edges are lightly crisp.
Assemble Pizza Base:
On one tortilla, spread a thin layer of enchilada sauce. Spoon on a generous amount of taco meat, leaving space at the edges.
Top & Layer:
Place another tortilla on top if layering (optional), or skip to topping. Spread more enchilada sauce over the meat layer.
Add Cheese:
Evenly sprinkle a blend of shredded cheddar and mozzarella. Cover to the edge, letting cheese melt down naturally.
Bake to Melt:
Bake for 5–7 minutes or until cheese is fully melted and slightly bubbly, with a glossy, golden top.
Add Fresh Toppings:
Top center with diced tomatoes, chopped white onions, and sliced jalapeños — clustered in the middle as seen in the image.
Slice & Serve:
Cut into 6 clean wedges. Serve immediately.
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