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A crispy, cheesy layered Mexican pizza made in the air fryer, featuring seasoned taco meat, refried beans, enchilada sauce, and fresh toppings. A homemade Taco Bell copycat with less mess and perfect crunch.

Ingredients

Scale
  • 1/2 lb ground beef
  • 1/2 package taco seasoning (or enough to suit your taste)
  • 4 flour tortillas (6 to 8 inches)
  • 2 tablespoons oil (for brushing tortillas)
  • 15 oz can refried beans
  • 1/4 cup salsa
  • 5 oz red enchilada sauce (or enchilada-style sauce)
  • 1 cup shredded cheddar-jack cheese
  • Sliced black olives (to taste)
  • 1 roma tomato, chopped
  • Shredded lettuce (for topping)
  • Sliced green onions (for topping)
  • Sour cream (for serving)

Instructions

  1. Brown 1/2 lb ground beef in a skillet; drain excess fat.
  2. Stir in taco seasoning and a splash of water; simmer until sauce thickens, or use leftover taco meat.
  3. Warm refried beans briefly in microwave (20-30 seconds) to ease spreading.
  4. Brush oil lightly on both sides of each flour tortilla.
  5. Preheat the air fryer to 370°F if needed.
  6. Air fry each tortilla one at a time at 370°F for about 2 minutes, placing a small oven-safe weight on top to keep flat; remove the weight with a potholder.
  7. Grease the air fryer basket.
  8. Lay one crisped tortilla flat; spread a thin, even layer of refried beans over it.
  9. Top the beans with taco meat and a spoonful of salsa.
  10. Transfer the layered tortilla to the greased air fryer basket.
  11. Place a second tortilla on top of the layered tortilla.
  12. Spread enchilada sauce over the top tortilla.
  13. Sprinkle shredded cheese, black olives, and chopped tomato on top; add a bit more cheese over all.
  14. Air fry the assembled pizza at 370°F for 2-3 minutes, until cheese melts and edges turn golden.
  15. Use a thin spatula to carefully lift the pizza from the basket.
  16. Slice the pizza into quarters.
  17. Top slices with shredded lettuce, sliced green onions, and a dollop of sour cream; serve immediately.

Notes

To keep tortillas flat while air frying, place a small oven-safe weight such as a metal spoon or ramekin on top., Warm refried beans before spreading to avoid tearing tortillas., Avoid soggy pizzas by draining excess liquid from taco meat and not overloading with wet toppings., For gluten-free version, use certified gluten-free tortillas and check taco seasoning and canned sauces for gluten., Try variations such as substituting beef with seasoned black beans, crumbled tofu, shredded chicken, or other meat substitutes., Corn tortillas can be used but are more fragile; double-layer and crisp before assembling., Store leftovers in airtight container in fridge up to 3 days; reheat in air fryer at 350°F for 3-5 minutes or oven at 350°F for 8-10 minutes., Freeze wrapped slices up to 2 months; reheat in oven at 350°F for 15-20 minutes and crisp in air fryer if desired.

Nutrition

Find it online: https://mamapantry.com/air-fryer-mexican-pizza-recipe-tasty-air-fryer-recipes/