Mexican Mince Tortilla Pizzas

Serves: 4-5
Prep: 20 minutes
Cooks In: 25 minutes

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.

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!


Print Recipe


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

Tomato Sauce

  • smoked paprika 1 teaspoon
  • ground cumin 1 teaspoon
  • ground coriander 1 teaspoon
  • crushed tomatoes 1 x 400ml can
  • salt, pepper, and sugar pinch of each

To Serve

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


Preheat oven to 200degC/395 Fahrenheit.

  1. 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.

  1. 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.

  1. 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).

  1. 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.

  1. 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.

Nutritional Information Per Serving
44.0 g
9.8 g
Total Fat
25.1 g
42.8 g