Our Blackstone Mexican Pizzas take small corn tortillas and sandwich them with seasoned taco meat, melted cheese, spiced pinto beans, and fresh toppings for a crunchy, satisfying meal. They’re perfect for a quick lunch or dinner and a great way to use leftover taco meat, pulled pork, or brisket.
Blackstone Mexican Pizza Recipe
I’m a fan of a good Mexican pizza. While fast-food versions have their place, these homemade Blackstone Mexican Pizzas bring better texture and flavor by using real, well-seasoned fillings and crispy corn tortillas cooked on a hot griddle.
We often make more taco or burrito filling than we need, and turning leftovers into Mexican Pizzas is one of my favorite ways to repurpose them. The teens in my house always approve: two crispy corn tortillas hold the filling and melt the cheese into a crunchy, portable meal.
More Blackstone recipes available on the blog
Recipe Shopping List
Here’s a quick list of the ingredients you’ll want on hand. For exact quantities, see the recipe card below.
- Avocado oil
- Corn tortillas
- Shredded Mexican blend cheese
- Taco meat (any kind)
- Seasoned pinto beans
- Tomato
- Avocado
- Sour cream
- Hot sauce
- Cilantro lime crema
Try these with classic ground beef taco meat or any seasoned filling you like
What Kind of Taco Meat Is Best?
Almost any taco-style filling works beautifully. Here are some favorites to try as the base for your pizzas:
- Smoked al pastor
- Beef birria
- Smoked pulled pork
- Carnitas
- Smoked shredded beef
- Shredded chicken
- Steak fajita-style meat
- Chicken chile verde
Pair with Mexican-style sides like rice or beans for a complete meal
How to Make Blackstone Mexican Pizzas
Below is a clear overview of the process so you know what to expect. When you cook, follow the full ingredient amounts and detailed steps in the recipe card further down.
- Preheat: Heat your griddle or Blackstone to medium so the surface is hot and ready.
- Prep: Have everything within reach—spatulas, prepped ingredients, and a tray for finished pizzas. Working quickly helps everything cook evenly.
- Cook: Brush a thin layer of oil on the griddle and place six tortillas down. Top each with meat, beans, and a bit of cheese, then place a second tortilla on top. Drizzle oil on the top tortilla and let the bottom crisp before flipping.
- Melt: Once flipped, brown the other side, add additional cheese to the top, and cover briefly so the cheese melts.
- Finish: Remove from the griddle, add fresh toppings, and enjoy while hot and crunchy.
Make a pot of Mexican rice or a fresh salsa to serve alongside
Recipe FAQ
These are best eaten right off the griddle to preserve the crisp texture. However, you can prepare the meat and toppings ahead of time so assembly and cooking are quick.
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in an air fryer or oven to restore crispness rather than the microwave.
You can, but flour tortillas won’t crisp the same way. If you prefer a softer, quesadilla-like result, go ahead—corn is recommended for the classic crunch.
More Recipes Like This
- Homemade Bean Dip
- Homemade Guacamole
- Smoked Salsa
- Spicy Corn Salsa
- Spicy One-Pot Mexican Rice
- Blackstone Mexican Fried Rice
- Blackstone Mexican-Style Street Corn (off the cob)
- Mexican Shrimp Cocktail
Blackstone Mexican Pizza
Crunchy, skillet-cooked Mexican Pizzas filled with your favorite taco meat, beans, and cheese, finished with fresh toppings.
Ingredients
- 3 tablespoons avocado oil
- 12 small corn tortillas
- 3 cups shredded Mexican blend cheese
- 3 cups taco meat (your choice)
- 1½ cups seasoned pinto beans
- 1 cup diced tomato
- 1 avocado, diced
- 6 tablespoons sour cream
- 2 tablespoons hot sauce
- 3 tablespoons cilantro lime crema
Instructions
- Preheat your Blackstone or griddle to medium heat.
- Prep all ingredients and arrange them on a large tray so everything is within easy reach.
- Brush a thin layer of oil on the griddle and place six tortillas on the surface. Quickly top each with meat, beans, and a little cheese.
- Place a second tortilla on top of each stack and drizzle a little oil on the tops.
- Allow the bottom tortilla to brown and crisp, then flip each pizza carefully.
- Sprinkle more cheese on the now-crisp top tortilla and cover with a dome or close the griddle lid to melt the cheese.
- When the cheese is melted and both tortillas are crisp, remove the pizzas from the griddle.
- Top with diced tomato, avocado, sour cream, hot sauce, cilantro lime crema, and any other preferred garnishes. Serve immediately.
Notes
Any well-seasoned taco meat works for this recipe. These are especially convenient for using leftovers from smoked or roasted proteins. For the crispiest result, use corn tortillas and cook over medium heat so the cheese melts without burning the tortillas.
Nutrition Information
Yield: 6 | Serving Size: 1
Amount per serving (estimate): Calories 700; Total Fat 43g; Saturated Fat 17g; Cholesterol 114mg; Sodium 755mg; Carbohydrates 43g; Fiber 11g; Sugar 4g; Protein 36g.
Nutrition data is an estimate.