Taco Bell Mexican Pizza
The very first time I nailed the crispy tortilla base my whole family cheered at the table and honestly my teenagers now request these weekly for Friday night dinner.
Ingredients
- Ground beef: because it is classic Taco Bell style and picks up the taco seasoning flavor
- Taco seasoning packet: this shortcut is packed with spices and saves you time
- Water: helps the seasoning blend into the beef and creates the right sauciness
- Vegetable oil: for frying those tortillas to golden crunchy perfection use a fresh and neutral oil
- Flour tortillas: taco size cook up thicker and crispier than corn make sure they feel soft and pliable out of the package
- Refried beans: the creamy middle that holds everything together choose one without extra fillers and taste before using
- Enchilada sauce: gives the pizza its signature spice and tang you can use homemade or a mild to medium canned version
- Shredded Mexican cheese blend: melts perfectly and adds creaminess fresher cheese always tastes best
- Diced tomatoes: for fresh tart zing on top use ripe tomatoes for best results
- Sliced green onions: these make the whole dish pop with a little bite and color
- Sliced olives: the classic finish optional but add great briny contrast try to grab a can with whole olives and slice them yourself
- Sour cream: for that cool creamy element dollop just before serving
Step-by-Step Instructions
- Prep and Cook the Beef:
- Brown the ground beef in a large skillet over medium heat breaking it up as it cooks until there are no pink spots left about 7 to 8 minutes. Drain well then return to the skillet.
- Season the Beef:
- Sprinkle on the taco seasoning and pour in the water. Stir well and bring the mixture to a boil. Lower the heat and simmer until thickened so it coats the meat about 4 to 5 minutes.
- Fry Tortillas:
- Heat the vegetable oil in a large skillet over medium heat. Once hot add one tortilla at a time and cook for roughly 3 to 4 minutes flipping often so both sides are golden and crisp. Remove and set aside on a plate lined with paper towels. Continue until all tortillas are fried.
- Warm and Prep Refried Beans:
- Scoop the refried beans into a microwave safe bowl and heat until warm and spreadable about 1 to 2 minutes on high. Stir to smooth out.
- Assemble the Pizzas:
- Take one crispy tortilla and spread a generous layer of warm refried beans edge to edge. Add a scoop of seasoned ground beef spreading evenly over the beans.
- Add Top Tortilla Layer:
- Place a second tortilla directly on top of the beef layer making a sandwich.
- Sauce and Cheese:
- Spread a couple tablespoons of enchilada sauce across the top tortilla. Sprinkle a generous amount of shredded Mexican cheese blend over the sauce.
- Bake:
- Arrange the assembled pizzas on a large nonstick baking sheet leaving space between each pizza. Bake in a preheated 400 degree oven for about 8 to 10 minutes or until the cheese is melted and bubbling.
- Finish and Serve:
- Remove from the oven and let cool slightly so the toppings set. Add diced tomatoes green onions olives and sour cream as desired. Slice into quarters for easy eating.
The fried tortillas are my favorite part they are crispy but still somehow light and delicate. The smell of the taco seasoning always reminds me of summer pool parties when I used to make Mexican Pizza with my little cousins. Now it is part of our regular dinner rotation.
Storage Tips
Let extra Mexican Pizza cool fully then stack with wax paper between layers in an airtight container. Store in the fridge up to three days. To reheat use an oven or air fryer so the tortillas crisp up again. I sometimes make a double batch and freeze the assembled but not baked pizzas for quick weeknight dinners.
Ingredient Substitutions
You can easily swap out ground turkey or chicken for the beef and a homemade taco spice mix if needed. Corn tortillas work too but they get more delicate. Vegetarian beans can replace regular refried or try black bean puree for a twist. If you do not have enchilada sauce salsa or taco sauce can fill in and a sharp cheddar blend is another cheese option.
Serving Suggestions
This is a meal on its own but you can add a simple lettuce and avocado salad for freshness or serve with chips and guacamole. Sliced jalapenos and pickled red onions make great toppings if you want a little heat or tang.
Pro Tips
- Be sure the tortillas are very crisp before assembling or you will lose that signature crunch
- Do not overload the tortillas with too much filling or they can be hard to slice and serve
- Keep an eye on the cheese in the oven because ovens run hot and you want bubbly not burnt
Ingredients
→ For the pizzas
→ Toppings
Steps
Preheat the oven to 400°F.
In a large skillet, brown and crumble the ground beef. Drain excess grease, then return the beef to the skillet. Add the taco seasoning and water, stirring to combine. Bring to a boil, reduce heat, and simmer until thickened.
In a separate large skillet, heat the vegetable oil over medium heat. Add one tortilla and cook for about 3-4 minutes, flipping frequently, until crisp. Repeat with the remaining tortillas and set aside.
Heat the refried beans in a microwave-safe bowl until warm. This will make it easier to spread onto the tortilla shells.
On each fried tortilla, spread a generous layer of refried beans, then top with seasoned ground beef. Place another tortilla on top, spread about 2 tablespoons of enchilada sauce, and sprinkle with shredded Mexican cheese blend. Repeat for the remaining pizzas.
Place the assembled pizzas on a large nonstick baking sheet. Bake for 8-10 minutes or until the cheese is melted.
Serve the pizzas with toppings such as diced tomatoes, sliced green onions, sliced olives, and sour cream.
Required Tools
- Large skillet
- Microwave-safe bowl
- Large nonstick baking sheet
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains gluten
- Contains dairy