Mexican Mince Tortilla Pizzas

Pizzas are a family favourite, but they can often be too carbohydrate and cheese heavy. These kid-friendly pizzas are lighter and less carb-heavy than regular pizza as they use thin wholemeal tortillas as the base.
Prep Time 20 minutes
Cook Time 25 minutes
Course Lunch
Servings 4
Calories 565 kcal
Gluten Free, Kid Friendly



  • 1 tablespoon olive oil
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 250 g pork mince
  • 250 g beef mince
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 6 medium wholemeal tortillas or corn tortillas for gluten-free
  • 3 tablespoons tomato paste
  • 400 g re-fried beans one can
  • 1 1/2 cups mozzarella cheese grated

Tomato Sauce

  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 400 ml crushed tomatoes one can
  • 1 pinch salt, peper and sugar each

To Serve

  • 1 telegraph cucumber
  • 1/4 cup natural Greek yoghurt or sour cream
  • 2 tablespoons lemon juice


  • Preheat oven to 200degC/395 Fahrenheit.
  • Heat oil in large fry-pan on medium to high heat. Cook onion and garlic for 3–4 minutes or until soft and golden. Add mince, cumin, coriander, paprika and oregano and fry until mince is well browned, breaking it up with your spoon as you go. This will take about 8-10 minutes. Season to taste with salt and pepper.
  • Place 2 tortillas on a baking or oven tray. Mix tomato paste with refried beans and spread about 2 tablespoons over each base. Divide mince mixture over bases and sprinkle over cheese. Repeat with remaining tortillas.
  • Bake for 10-12 minutes, moving the trays around in the oven to ensure the pizzas cook and crisp up evenly (you may have to cook the pizzas in a couple of batches).
  • While pizzas are cooking, make the tomato sauce. Heat a drizzle of olive oil in a fry-pan on medium heat. Briefly cook cumin, coriander and paprika for about 30 seconds, until fragrant. Pour in tomatoes and simmer for 8-10 minutes, until thickened. Season to taste with salt, pepper and sugar.
  • Use a vegetable peeler to peel long ribbons of cucumber (down to the seeds).
  • To serve, cut pizzas into portions and serve a few pieces on each plate. Top with a good dollop of the tomato sauce and yoghurt or sour cream, strips of cucumber, and a squeeze of lemon juice if desired.


You can also use corn tortillas instead for a gluten-free version. I’ve used a combination of beef and pork mince for extra flavour, but you can use whatever mince you like – chicken, beef, lamb. I’ve spread on tasty refried beans instead of your regular tomato sauce (this is a great way to get beans and fibre into kids, as well as classic Mexican flavours!) And the best part, this is cooked in under 30 minutes. This recipe is from My Food Bag’s Classic bag. Enjoy!