Copycat Taco Bell Mexican Pizza

Crunchy tortillas stuffed with a flavorful beef & bean mixture and topped with melty cheese.  This easy Mexican pizza tastes a million times better than faster food and is healthier too.  Add some Cinnabon Delights for dessert too!

I love Taco Bell! My favorite thing to get there was the Mexican Pizza. It was introduced in 1988 and removed from the menu in 2020.  Its slogan was “Like pizza, but different” which is a pretty accurate way to describe it.

It’s not a true pizza, but rather 2 crispy tortillas filled with beans, meat, sauce, and of course, lots of melty cheese.

Why I Love This Recipe

• Super Crunchy Tortillas: The fried white corn shells taste just like taco bell.
• Easily adaptable: Add what you love, leave out what you don’t.
• Texture: Crunchy shells, melty cheese, juicy tomatoes so many yummy textures it is like a fiesta in your mouth!

Ingredient Notes

• Ground Beef: I like to use 90% lean. This way you don’t have to drain off any grease.
• Taco Seasoning: Use Taco Bell’s storebought seasoning for the most authentic flavor. You can also use homemade.
• White Corn Tortillas: White corn tortillas are made from white corn meal and have a tan or off-white color. They are softer and easier to work with than yellow corn tortillas. If you don’t want to fry your own shells you can also buy tostada shells. I have trouble finding them at my grocery store, so check a Mexican market if you have one in your area.  Fried or baked flour tortillas could be used as well.

How To Make a Mexican Pizza

1. Brown Beef: Brown beef and add seasoning.
2. Fry Tortillas: Fry in oil until golden brown.
3. Assemble: Spread tortillas with beans. Add beef. Top with second tortilla.
4. Top: Spread with enchilada sauce, salsa, cheese, and olives.
5. Bake: Cook until cheese is melted.

Fun Variations

• Add More Toppings
  • Meat: Grilled chicken, chorizo
  • Veggies: Roasted or Mexican Street Corn, Onions, Bell Pepper, Jalapeno
  • Sauces: Hot sauce, guacamole, sour cream ,pico de gallo, queso blanco, chile con queso
• Make It Vegetarian: Leave out the meat (or use Boca crumbles), and use vegetarian refried beans.
• Make It Spicy: Add jalapenos, hot enchilada sauce, pepperjack cheese, and hot sauce.

Can You Make Them Ahead?

These are best enjoyed when they’re made. However, you can always prepare your ground beef ahead of time, and fry the tortillas when you’re ready to make the recipe. If you do have leftovers I’d suggest reheating in the oven at 350 degrees until warmed through.

Tips

• Gather all your ingredients before you start cooking so you don’t have to stop and start. 
• Use a potato masher instead of a wooden spoon to break your beef up into smaller pieces.  You can also use a food processor if you have one.
• Make sure refried beans are room temperature or slightly warmed so they’ll spread easily without breaking your tortillas.
• Don’t overcook: Cook until the cheese is just melted or the bottom may char.

Serve With

Carne Asada Fries

Southwest Egg Rolls

Instant Pot Chicken Taco Soup

Seven Layer Dip Cups

Chile con Queso

Queso Blanco Recipe

Mexican Pizza

Crunchy tortillas stuffed with a flavorful beef & bean mixture and topped with melty cheese.  This easy Mexican pizza tastes a million times better than faster food and is healthier too

5 from 10 votes

Print Pin Rate

Course: Main Dish

Cuisine: Mexican

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Servings: 4 Mexican Pizzas

Calories: 569kcal

Author: Krystle Smith

Ingredients

• ▢ ½ Pound Ground Beef
• ▢ ½ Package Taco Seasoning Mix About 2 Tablespoons
• ▢ 2 Tablespoons Water
• ▢ 8 White Corn Tortillas
• ▢ 16 Ounces Refried Beans
• ▢ ⅓ Cup Enchilada Sauce
• ▢ ⅓ Cup Salsa
• ▢ 1 Cup Shredded Cheddar Cheese
• ▢ 1 Cup Shredded Monterey Jack Cheese
• ▢ ¼ Cup Diced Tomatoes
• ▢ ¼ Cup Sliced Green Onions if desired
• ▢ ¼ Cup Sliced Black Olives if desired
• ▢ Vegetable Oil for Frying

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Instructions

• Brown ground beef in a skillet. Drain excess fat. Stir in water and taco seasoning.
• Simmer for 7-10 minutes or until water is absorbed. Remove from heat.
• In a large pot, heat oil to 375 degrees. Fry each tortilla for 30-45 seconds on each side or until golden brown. Drain on paper towels.
• Preheat oven to 400 degrees F.
• Spread each tortilla with ~1-2 tablespoons of refried beans. Top beans with ground meat.
• Top with second tortilla. Spread the top of the second tortilla with enchilada sauce and salsa.
• Evenly sprinkle with cheeses, tomatoes, olives, and green onion.
• Bake for 5-7 minutes or until the cheese is melted.

Notes

Ingredient Notes

• Ground Beef: I like to use 90% lean. This way you don't have to drain off any grease. 
• Taco Seasoning: Use Taco Bell's storebought seasoning for the most authentic flavor. 
• White Corn Tortillas: White corn tortillas are made from white corn meal and have a tan or off-white color. They are softer and easier to work with than yellow corn tortillas. If you don't want to fry your own shells you can also buy tostada shells. I have trouble finding them at my grocery store, so check a Mexican market if you have one in your area.  Fried or baked flour tortillas could be used as well. 

Tips

• Gather all your ingredients before you start cooking so you don't have to stop and start. 
• Use a potato masher instead of a wooden spoon to break your beef up into smaller pieces.  You can also use a food processor if you have one.
• Make sure refried beans are room temperature or slightly warmed so they'll spread easily without breaking your tortillas.
• Don't overcook Cook until the cheese is just melted or the bottom may char. 

Nutrition

Calories: 569kcal | Carbohydrates: 40g | Protein: 32g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 95mg | Sodium: 1388mg | Potassium: 390mg | Fiber: 9g | Sugar: 6g | Vitamin A: 849IU | Vitamin C: 2mg | Calcium: 515mg | Iron: 4mg

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