Taco Bell Mexican Pizza

If you are craving the classic Taco Bell Mexican Pizza but want a homemade spin that tastes even better, this easy recipe will totally hit the spot. It layers crispy fried tortillas with hearty refried beans, perfectly seasoned ground beef, zesty enchilada sauce, and two kinds of melty cheese. I love making this with my family for a quick weeknight dinner or a fun Friday movie night spread.

I whipped this up one night after a Taco Bell run went sideways and now it is absolutely a recurring request. My husband asks for it every football Sunday and the leftovers never last long.

Ingredients

• Ground beef: Choose a good quality beef with a bit of fat for juicy results. Local or grass fed beef will make it taste even richer.
• Taco seasoning: This is the key to taco flavor. Try making your own for extra freshness or grab your favorite packet brand.
• Water: Helps the seasoning blend into the beef and creates a saucy texture. Filtered water will taste cleaner.
• Vegetable oil: Go for a neutral oil that handles high heat well. Makes your tortillas crisp and golden.
• Flour tortillas: Taco size is perfect for layering. Try to pick up a fresh local brand if you can as they fry up beautifully.
• Refried beans: Canned saves time but look for reduced sodium if you want to control salt content. You want these warm and spreadable.
• Enchilada sauce: Mild or spicy depending on your mood. Opt for a thicker sauce so it does not sog out the tortillas.
• Mexican cheese blend: Pre-shredded melts quickly and gives that classic pizza finish. Choose a blend with Monterey Jack for a more authentic flavor.
• Tomatoes: The freshness brightens the whole dish. Pick ripe tomatoes for the best texture and flavor.
• Green onions: Adds crunch and a little onion heat. Always select firm stalks with bright color.
• Black olives: Traditional on Taco Bell pizzas and provide a salty punch. Buy sliced or whole and slice yourself for more flavor.
• Sour cream: Cool creamy topping for balance. Full fat has the richest flavor.

Instructions

Brown the Beef:

In a large skillet cook the ground beef over medium heat stirring and breaking it into tiny crumbles for even cooking. Aim for no pink left at all but do not let it dry out. Drain off the extra grease for a less greasy final dish.

Season the Beef:

Return the beef to the skillet and sprinkle over the taco seasoning. Pour in water and stir until you see no clumps. Bring the mixture to a steady boil then reduce the heat and let it simmer. You want it thick not watery since it will top your tortillas. Stir now and then to prevent sticking.

Fry the Tortillas:

Heat vegetable oil in a clean skillet over medium. Test by dipping a corner of one tortilla in the oil it should sizzle immediately. Fry each tortilla one at a time flipping every 40 seconds or so until golden dot not just on the edges but all over. Let them drain on paper towels they should be crisp as crackers.

Warm the Beans:

Transfer refried beans into a microwaveable bowl and warm on high for one or two minutes. Stir well so they will spread smoothly on the delicate tortillas without ripping them.

Layer the Pizza Base:

Take one crispy tortilla and gently spread a thick layer of those warm refried beans edge to edge. Top with an even layer of the seasoned beef mixture using a spoon to press it flat and make sure you get meat in every bite.

Add Second Layer and Sauce:

Place a second fried tortilla on top like a lid. Now spoon over a generous amount of enchilada sauce and smooth it right to the edges for that signature saucy finish.

Top with Cheese:

Sprinkle the top with a heavy layer of shredded Mexican cheese blend. Be generous since lots of cheese is part of the fun.

Bake and Melt:

Arrange your assembled pizzas on a large nonstick sheet pan spaced so they do not touch. Bake in a preheated oven until the cheese is melted and bubbling watch closely so the edges do not burn.

Finish with Toppings:

Remove from the oven once the cheese is perfect and top right away with diced tomatoes green onions a scattering of olives and dollops of sour cream. Slice into wedges and serve hot.

There is something about the combo of those crispy tortillas and the warm gooey beans that brings me right back to slumber parties in middle school. My kids especially love adding extra cheese on top sometimes we make half with spicy sauce and half mild to keep everyone happy.

Storage Tips

Leftover pizzas keep well in the fridge for two to three days if you wrap them tightly. For best results reheat in the oven at a low temp to keep the tortillas crispy. You can also prep all the fillings ahead and fry fresh tortillas just before serving for the crunchiest results.

Ingredient Substitutions

Ground chicken or turkey works great if you are looking for a lighter version. You can swap in black beans or pinto beans for the refried beans if that is what you have on hand. Homemade enchilada sauce gives a deeper flavor but any canned variety does the trick.

Serving Suggestions

Slice into quarters like traditional pizza and serve with extra salsa and hot sauce on the side. These make a perfect game day snack when cut into smaller pieces or a full meal with a simple green salad. A side of corn chips helps scoop up extra toppings.

This Mexican Pizza recipe is so easy to make and brings the fun of takeout right to your own kitchen. Make it your own and enjoy every delicious bite.

Common Recipe Questions

→ How do you get the tortillas extra crispy?

Fry tortillas in hot oil for several minutes, flipping frequently, until golden and crisp on both sides.

→ What toppings pair best with this Mexican pizza?

Diced tomatoes, sliced green onions, olives, and sour cream add fresh flavor and texture.

→ Can I use ground turkey instead of beef?

Yes, ground turkey works well and can be seasoned just like beef for a lighter option.

→ How should leftovers be stored and reheated?

Store in an airtight container in the refrigerator and reheat in the oven for best crispness.

→ Is it possible to make this dish vegetarian?

Omit the beef and double the refried beans, or add sautéed vegetables for a hearty vegetarian version.