Colorado Mexican Pizza

Colorado Mexican Pizza


"A large layered pizza with chicken and ground beef made with a crust of flour tortillas"


1 h 30 m servings 1376 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 1376 kcal
  • 69%
  • Fat:
  • 73.5 g
  • 113%
  • Carbs:
  • 113.3g
  • 37%
  • Protein:
  • 65.6 g
  • 131%
  • Cholesterol:
  • 197 mg
  • 66%
  • Sodium:
  • 2751 mg
  • 110%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15 inch jellyroll pan.
  2. Cook the ground beef in a large heavy skillet over medium heat until evenly browned. Drain off excess grease, and add onion and 2 tomatoes. Continue cooking until onions are tender. Season with salt, pepper, chili powder, and cumin. Stir in refried beans, and cook until heated through.
  3. Lay 6 of the tortillas onto the prepared pan with the edges going well over the sides. Spread all of the bean mixture onto the tortillas. Spread half of the sour cream over the bean layer. Sprinkle with approximately 1/3 of the Colby cheese, and 1/3 of the Monterey Jack cheese. Scatter 1 tablespoon of the green chilies, 1/3 of the green pepper strips, and 1/3 of the red pepper strips followed by 1/3 of the remaining chopped tomato.
  4. Make a layer of only 4 tortillas over the toppings, and spread with remaining sour cream. Top with shredded chicken, then a second 1/3 of both cheeses, red and green bell peppers, chilies, and tomatoes. Arrange the final layer using remaining 4 tortillas as a base, cheeses, peppers, tomatoes, chilies, and ending with shredded cheese on the top. Fold the overhanging edges inward, and secure with toothpicks. Brush exposed tortilla surfaces with melted butter.
  5. Bake for 35 to 45 minutes in the preheated oven, or until heated through, and cheese is melted and bubbly. Remove toothpicks, and let stand for at least 5 minutes before slicing. Spoon picante sauce over according to individual tastes.


  • Note
  • This pizza may be assembled 24 hours in advance and refrigerated until ready to bake. It may also be frozen for 2 to 3 months. Thaw overnight in the refrigerator before baking. (It weighs 5 pounds when complete!)
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  1. 24 Ratings


This is a good straight-on dish. Being from Texas, I eat and cook a fair amount of Tex-Mex, Mexican and Southwestern food. This is a comfort food type dish and works extremely well at that. I ha...

Though this takes a little time to prepare, it is worth it. I did do a short by using packaged pre-coooked smoked chicken. I also cut the amount of refried beans by preference, and...

This is really, really good. More like a Mexican Lasagna than a pizza, in my opinion. I did cut down on the red and green peppers as I felt it would be too much. Also, I only had a 15oz can of...

This was OUTRAGEOUS!! Not at all your typical pizza. The flavors were suberb. Prep time was longer than the 45 min. indicated but worth every minute. I will do again!

Sorry - I did not really care for this. It was not yucky, but just not great.

My husband is not a fan of mexican food, however, he loved this! This recipe is very easy to improvise when you don't have all the ingredients. Thank you!

This thing is huge!!! I used black beans and only green pepper but it was so yummy. We topped it with tons of guacomole and even the three year old wanted more. Next time I'll cut it in half ...

This pizza was very good!!!! I also cut back on the peppers for personal taste. I added a little bit of breakfast sausage and used dried red peppers for more heat. Well worth the time and effor...

This is a great recipe! I had to omit a few things that I didn't have at home: peppers, chicken and some of the seasoning but it was still delicious. I'm not sure why it's called a pizza, it s...