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These were a HUGE hit for dinner tonight. The whole family loved them. They were a nice change to the regular mini pizzas we have when I need something quick to fix. The flavor of the meat mixture was awesome and they tasted so good baked into a tortilla! And 70 calories and 2 WW points+! Woot woot!

Rating: 4 stars  Difficulty of Recipe: 2 stars
Things that I changed:  Kept it the same
Things that I would do differently next time: Use whole wheat tortillas.

Mini Mexican pizzas garnished with sour cream, olives and tomatoes.

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Mini Mexican Pizzas

By: Alyssa Rivers
These were a HUGE hit for dinner tonight.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 Pizzas


  • 3-4 Large Whole Wheat Flour tortillas or enough to cut out 12 small circles
  • 1 cup cooked turkey meat
  • 1/2 salsa I used one with corn
  • 2 tsp taco seasoning
  • 1/2 cup low-fat refried beans
  • 1/2 cup lowfat mexican blend cheese or 2% shredded cheese
  • Optional: Toppings black olives, shredded lettuce, low fat sour cream, chopped tomatoes


  • Preheat oven to 425 degrees.
  • Spray 12 count muffin tin with non-stick cooking spray.
  • Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.  Press each wrap circle into the muffin tin.
  • In small bowl mix together the ground meat, salsa, taco seasoning, and refried beans.  Stir until well combined.  Scoop 1/8th cup of meat mixture in each wrap.
  • Top with shredded cheese, and olives.
  • Bake in preheated over for 12-15 minutes, or until cheese is melted.
  • Swerve with a side of salsa, low-fat sour cream, chopped tomatoes, and or shredded lettuce if desired!


Calories: 70kcalCarbohydrates: 7gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 12mgSodium: 177mgPotassium: 31mgFiber: 1gSugar: 1gVitamin A: 39IUCalcium: 56mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Snack
Cuisine: American, Mexican
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. Another win! This was so delicious! I did a couple things differently, however. I didn’t use meat, just beans. (Vegetarian) Also, I heated the tortillas a bit before putting them into the muffin tin so they wouldn’t break apart. The results were fantastic! I’m definitely adding this recipe to my list of regulars.

    1. Oh wow, yea that was a mess. Sometimes I hate that place! What’s your favorite recipes? We’re always looking for new things