Mexican Pizza

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  • Level: Easy
  • Total: 27 min
  • Prep: 12 min
  • Cook: 15 min
  • Yield: 4 servings
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1/4 cup sour cream

1/4 cup salsa (recommended: Pace)

1 1/4 pounds ground beef

4 garlic-herb wraps (recommended: Mission), or any large tortilla

2 cups shredded Mexican blend cheese (recommended: Kraft)

1 (16-ounce) can refried black beans (recommended: Rosarita)

1/2 red onion, diced

2 cups lettuce, shredded

1 tomato, diced

Nacho rings, for garnish


  1. Set up the grill for direct cooking over medium heat. Oil the grate when ready to start cooking.
  2. In a small bowl, stir to combine the sour cream and salsa; set aside.
  3. Brown the ground beef in a skillet. Set aside to cool.
  4. Lay out 2 wraps or tortillas. Divide the cheese and sprinkle over wraps. Top with remaining wraps; set aside. In a microwave-safe bowl, cook beans on high setting for 4 to 6 minutes in the microwave, or until done. Place the cheese-filled wraps on the hot oiled grill and cook for 2 minutes; turn over. Divide the black beans and spread on top of the wrap. Top with the reserved cooked beef and diced onions. Close the grill and cook for 2 more minutes.
  5. Remove the pizzas from grill and top with lettuce, tomatoes, and drizzle with the sour cream salsa mixture. Serve hot, garnished with nacho rings.
  6. INDOOR: Preheat oven to 400 degrees F. Complete above steps through microwaving the beans. In a skillet large enough to fit the wraps, heat 2 tablespoons of vegetable oil over medium heat. When the oil is hot, carefully fry both sides of wraps for 1 to 2 minutes, or until golden brown, turning with a large spatula. Transfer wraps to a baking sheet. Spread each wrap with the heated black beans and top with reserved ground beef and diced onions. Place in oven and bake for 5 minutes. Remove from oven and garnish as directed.
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