Mexican Beef Pizza With Corn and Green Chiles Recipe
Topped with tender shredded beef, fresh corn, green chiles and a homemade red enchilada sauce, this Tex-Mex spin is a fun and delicious way to change up your typical pizza night.
How to Make the Best Mexican Beef Pizza With Corn and Green Chiles
This Mexican Beef Pizza brings together the best of two beloved cuisines—the crispy, chewy perfection of pizza with the bold, warm flavors of authentic Mexican cooking. The combination of tender shredded beef, fresh corn, and roasted green chiles creates a unique Tex-Mex experience that’s anything but ordinary.
What makes this recipe truly special is the careful attention to both the dough preparation and the toppings. Hand-stretching the pizza dough creates the ideal texture, while the homemade enchilada sauce provides a rich, authentic base that commercial pizza sauces simply can’t match. The grated Monterey Jack cheese melts beautifully and complements the spicy chiles and savory beef perfectly.
Whether you’re planning a casual weeknight dinner with a twist or impressing guests at your next gathering, this Mexican beef pizza is sure to become a favorite. It’s quick enough to make on a busy evening (just 30 minutes from start to finish!) yet impressive enough to serve at any occasion. The fresh cilantro garnish at the end adds a bright, herbaceous finish that ties everything together.
Mexican Beef Pizza With Corn and Green Chiles
Topped with tender shredded beef, fresh corn, green chiles and a homemade red enchilada sauce, this Tex-Mex spin is a fun and delicious way to change up your typical pizza night.
Ingredients
Pizza
Instructions
Prep the Dough
- If using dough stored in the refrigerator, place on a lightly floured surface, gently press into a 5-inch flat circle and cover with plastic wrap about two to three hours before you plan to bake the pizza. However, if you made your dough right away and it's already risen and come to room temperature, you're ready to skip straight to the next step.
Preheat the Oven
- About 45 minutes to an hour before baking, place a pizza stone in the cold oven and turn the heat to 500 degrees. If you don't have a pizza stone, you can use a large baking sheet and preheat for 30 minutes, though a pizza stone is recommended for best results.
Shape the Dough
- Hand stretch the dough using the bed of your fingers rather than your finger tips to pat the dough outward toward the edge. Don't pat in the center of the dough, or you'll get limp pizza. Really focus on staying outside of the center and work toward the edge. After you work the dough, grab the edge of the pizza and lift it in the air. Allow it to quickly hang down and keep rotating the pizza crust through your fingers to allow the rest of the pizza to have a chance to hang. Do not use a rolling pin to shape and flatten. The dough is stretched when it's 10 inches in diameter. If any holes form, pinch the dough back together.
Assemble and Bake
- Coat a pizza peel or the back of a parchment paper-covered baking sheet with cornmeal and place the hand-stretched dough on top. Adjust the shape if necessary.
- Spread 1/4 cup of enchilada sauce on the dough, leaving an edge for the crust. Top with Monterey Jack and then add the Mexican shredded beef, fresh corn and green chiles. Whisk together the egg yolk and water and brush on the crust. Transfer to the hot pizza stone.
- If using parchment paper to transfer the pizza, bake for two minutes, remove the parchment paper and then continue to bake for six to eight minutes. If using a pizza peel with no parchment paper to transfer the pizza directly to the stone, bake for eight to 10 minutes.
- Remove from oven and let the pizza set for about five minutes. Cut into slices and top with fresh cilantro if desired. Enjoy!
Notes
- A pizza stone is recommended for the best results and crispy crust.
- The egg yolk wash gives the crust a beautiful golden-brown finish.
- Homemade enchilada sauce and shredded beef elevate this pizza, but store-bought versions work too.