Taco Bell Mexican Pizza

This Mexican Pizza recipe captures the joy of Taco Bell’s classic with a homemade touch that makes it even better. Crispy fried tortillas layered with refried beans, savory seasoned ground beef, tangy enchilada sauce, and plenty of melted cheese come together in a dish that’s perfect for family dinners or casual gatherings. Making it yourself means you can customize every part from the meat to the sauce and toppings while enjoying that satisfying crunch and bold flavors.

I first tried this recipe when Taco Bell temporarily brought back the Mexican Pizza but honestly, this homemade version won my heart. Now my family requests it often because the crispy edges and homemade flavor just can’t be beat.

Ingredients

• Ground beef: classic protein that browns well offering rich flavor choose fresh or lean if preferred for less grease
• Taco seasoning: provides bold spiced flavor you can use a favorite brand or homemade blend for more control over salt and heat
• Water: helps make the taco meat sauce nice and juicy using about three quarters of a cup creates a tasty consistency
• Refried beans: creamy layer that adds a smooth texture and traditional taste warming them before spreading helps them spread easily
• Enchilada sauce: the saucy topping that ties flavors together try combining with diced tomatoes to mimic Taco Bell’s version more closely
• Shredded Mexican cheese blend: melts beautifully to add gooeyness and a mild tang look for a blend with cheddar and Monterrey Jack
• Flour tortillas: choose fresh pliable tortillas for frying crisp smaller sizes work well too for mini versions
• Vegetable oil: for frying the tortillas until golden and crunchy a neutral oil with a high smoke point works best

Instructions

Sauté the Meat:

Cook ground beef in a large skillet over medium heat until fully browned and crumbly which usually takes about 8 to 10 minutes. Drain any excess grease to avoid sogginess. Return the beef to the skillet. Add the taco seasoning and water then stir to combine thoroughly. Bring the mixture to a boil and then reduce the heat allowing it to simmer until thickened and flavorful about 5 minutes.

Fry the Tortillas:

Pour vegetable oil into a separate large skillet to reach about a quarter inch deep and heat over medium. Test the oil temperature by dipping a small piece of tortilla it should bubble vigorously. Carefully place one tortilla at a time into the hot oil. Cook for 2 to 4 minutes turning frequently to ensure it crisps evenly and achieves a golden brown color on both sides. Remove and drain on a paper towel lined plate. Repeat with remaining tortillas.

Prepare the Beans:

While frying the tortillas warm the refried beans in a microwave safe bowl or over low heat so they become spreadable and soft.

Assemble the Mexican Pizza Layers:

Take a fried tortilla and spread a generous layer of warm refried beans over the surface. Next add a layer of the seasoned ground beef evenly on top of the beans. Place another fried tortilla on top of the meat layer. Slather approximately two tablespoons of enchilada sauce over this top tortilla. Sprinkle shredded cheese over the sauce ensuring good coverage.

Bake to Finish:

Arrange assembled pizzas on a large baking sheet lined for easy cleanup. Bake in a preheated oven at 400 degrees Fahrenheit for 8 to 10 minutes or just enough time to melt the cheese and warm the layers through.

Serve and Enjoy:

Top with desired extras such as diced tomatoes sliced black olives or chopped green onions to bring back nostalgic toppings. Serve immediately while crispy and hot.

One of my favorite parts of this recipe is the crispy fried tortilla layer which adds an unbeatable crunch that I feel Taco Bell never quite perfected. Sharing this dish with family always sparks fun memories especially recreating flavors we loved from fast food in a homemade way.

Storage Tips

Store leftover Mexican Pizza in an airtight container and refrigerate for up to two days. To reheat use an air fryer or toaster oven to keep the tortilla crisp rather than a microwave. For longer storage wrap leftovers tightly in plastic wrap and foil and freeze for up to two months then thaw in the refrigerator before reheating.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a lighter version while refried black beans or pinto beans work well to change the bean flavor. For enchilada sauce mix with diced tomatoes to mimic Taco Bell’s sauce more closely or use salsa verde for a different twist. Corn tortillas can be used if preferred though they may be more fragile for frying.

Serving Suggestions

Top with fresh diced tomatoes sliced black olives chopped green onions sour cream and guacamole for a complete meal. Serve alongside Mexican rice or a simple salad with lime vinaigrette and pair with a cold Mexican soda or iced tea for a fun casual dining experience.

This homemade Mexican Pizza brings crunchy layers and bold flavors that please a crowd. It’s easy to customize and reheats well while keeping the crisp.

Common Questions About Recipes

→ Can I use different meats instead of ground beef?

Yes, you can substitute ground turkey, chicken, or plant-based alternatives to suit your preferences and dietary needs.

→ Is frying the tortillas necessary?

Frying gives the tortillas a crispy texture, but you can also bake or air-fry them for a lighter option.

→ How do I store leftovers to keep them fresh?

Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze wrapped tightly for up to 2 months.

→ What sauces are best for authentic flavor?

Enchilada sauce is a great base and can be mixed with diced tomatoes for a closer match to the classic style.

→ Can I adjust the size of the tortillas used?

Absolutely, you can use smaller street taco-sized or larger flour tortillas depending on your desired portion size.