Mexican Pizza

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Better than the original, this Taco Bell Mexican Pizza is loaded with seasoned beef, creamy beans, melty cheese, and zesty taco sauce.

Prep Time15

Cook Time42

Total Time57

Course: Main Dish

Cuisine: Mexican-American

Keyword: copycat recipe

Servings: people

Author: Jenna Harrison

Equipment

Large Skillet You need a wide pan for frying the tortillas and browning the beef.
Two Baking Sheets Since this makes 6 pizzas, you will need plenty of surface area.
Silicone Baking Mats These are crucial for easy cleanup and to prevent the cheese from sticking to your pans.
Small saucepan For warming the refried beans so they spread easily.
Paper towels Essential for draining the excess oil from the fried tortillas.

Ingredients

1 lb ground beef
1 small onion grated
12 flour tortillas "soft taco" size, about 8 inches in diameter
⅓ cup vegetable oil
15 oz can refried beans
1 ¼ cups Mexican cheese blend

Mexican Pizza Sauce:

1 packet taco seasoning
4 oz can diced green chiles drained
20 oz can red enchilada sauce

Toppings:

green onion diced
4 oz can sliced black olives
diced tomato
sour cream
guacamole

US Customary - Metric

Instructions

Prep the Oven & Pans:

Preheat your oven to 400°F. Prepare two large baking sheets by lining them with silicone baking mats.

Fry the Shells:

In a large skillet, heat the vegetable oil over medium-high heat. Fry each tortilla shell for 30 seconds on each side. They should be golden and bubbly but not burnt. Place them on a plate lined with paper towels to soak up excess oil.
⅓ cup vegetable oil, 12 flour tortillas

Cook the Beef:

In the same large skillet (drain excess oil if needed), add the ground beef and grated onion. Cook over medium-high heat for 5–8 minutes until the meat is browned. Drain the fat and set the meat aside.
1 lb ground beef, 1 small onion

Warm the Beans:

While the beef cooks, place the refried beans in a small saucepan. Warm them over medium-low heat for 5–8 minutes, stirring occasionally, until they are smooth and easy to spread.
15 oz can refried beans

Make the Sauce:

In a medium bowl, whisk together the taco seasoning, drained diced green chiles, and red enchilada sauce.
1 packet taco seasoning, 4 oz can diced green chiles, 20 oz can red enchilada sauce

Season the Meat:

Pour ¾ of the sauce mixture into the cooked ground beef. Stir well until combined. Reserve the remaining sauce for the topping.

Assemble the Base:

Lay 6 fried tortillas on the prepared baking mats. Spread a layer of warm refried beans on each tortilla. Next, spread about ⅓ cup of the saucy meat mixture over the beans. Top this layer with 2 tablespoons of cheese.
1 ¼ cups Mexican cheese blend

Add the Top Layer:

Place the remaining 6 tortillas on top of the cheese layer to create a sandwich. Spread the remaining sauce over the tops of the pizzas. Sprinkle with 1 tablespoon of cheese.

Bake:

Bake for 4–5 minutes just until the cheese is melted and bubbly.

Top & Serve:

Remove from the oven. Top generously with diced tomatoes, sour cream, green onions, sliced olives, and guacamole. Slice into quarters and serve immediately!
green onion, 4 oz can sliced black olives, diced tomato, sour cream, guacamole

Notes

Store slices in an airtight container in the refrigerator for up to three days. Reheat in the air fryer at 350°F for 3-5 minutes to restore the crunch. The oven works too at 375°F for about 10 minutes.

To freeze, assemble the pizzas right up until the final bake, but leave off any fresh toppings. Wrap tightly and freeze for up to two months. Reheat from frozen at 400°F for about 12-15 minutes. Add fresh toppings just before serving.

For make-ahead prep, cook the beef, fry the tortillas, and mix the sauce the day before. Keep components separate and assemble right before baking to maintain crispness.

Recipe Variations

Spicy Kick: If you love heat, swap the mild enchilada sauce for medium or hot, or add fresh jalapeños to the topping list.

Chicken Version: Swap the ground beef for shredded rotisserie chicken mixed with the sauce for a lighter twist.

Vegetarian: Skip the beef entirely. Mix the ¾ cup of sauce directly into the beans for a hearty meat-free layer.

Nutrition