Taco Bell Mexican Pizza

This copycat Mexican Pizza recipe brings all the flavors of the Taco Bell favorite right to your kitchen with a homemade twist. Crispy fried tortillas, savory refried beans, seasoned ground beef, tangy enchilada sauce, and melty cheese all layered together to make a satisfying meal. It’s easy to customize and perfect for when you’re craving a fun TexMex treat that tastes better than the fast food original.

I first made this for a family game night and everyone was hooked instantly. It’s become a requested dinner whenever Taco Bell is off the menu or just too far away.

Ingredients

• Ground beef: you can swap for ground turkey or chicken to lighten the dish, just pick fresh quality meat
• Taco seasoning: store bought is fine but homemade seasoning works beautifully if you want to control the spice levels
• Water: helps thicken the seasoned beef nicely
• Refried beans: heating them first makes spreading easier, canned works but homemade is extra delicious
• Enchilada sauce: use a good quality can for tanginess, or mix with diced tomatoes for more texture
• Shredded Mexican cheese blend: a combo of cheddar, Monterey Jack, and queso quesadilla gives gooey melt and flavor
• Flour tortillas: versatile size options here, smaller ones make perfect bites or bigger tortillas serve more people
• Vegetable oil: for frying the tortillas crisp and golden, don’t skimp on heating it well

Instructions

Sear and Season the Beef:

Heat a large skillet over medium heat, add the ground beef and cook while breaking it up with a spatula until well browned for about 5 to 7 minutes. Drain excess fat carefully. Return beef to skillet and mix in the taco seasoning and the water. Stir until well combined and bring to a gentle boil. Lower the heat and simmer until the sauce thickens and coats the beef nicely, about 5 minutes.

Fry the Tortillas:

In a separate large skillet, pour vegetable oil and heat over medium until shimmering hot but not smoking. Place one tortilla at a time into the oil. Use tongs to flip every 30 seconds or so for about 2 to 4 minutes total until crisp and golden all over. Drain on paper towels and repeat with the remaining tortillas.

Prepare the Beans:

Warm the refried beans in the microwave or on the stovetop to make spreading easier.

Assemble the Mexican Pizza:

On each fried tortilla, spread a generous layer of warm refried beans. Spoon seasoned ground beef evenly over the beans. Place another fried tortilla on top. Spread about two tablespoons of enchilada sauce over this top tortilla, then sprinkle with shredded cheese.

Bake Until Melty:

Arrange the assembled pizzas on a large nonstick baking sheet. Bake in a preheated oven at 400 degrees Fahrenheit for about 8 to 10 minutes or until the cheese is bubbly and melted.

Serve:

Serve with your favorite toppings such as diced tomatoes, sliced olives, green onions, or sour cream for that authentic finish.

The enchilada sauce is one of my favorite parts. It perfectly balances tang and spice while keeping everything moist. I remember making this late at night with my siblings when we craved Taco Bell but wanted a homecooked version. It quickly became a special treat for family gatherings and game nights alike.

Storage Tips

Store any leftover Mexican Pizza in an airtight container for up to two days in the refrigerator. Reheat in the microwave for convenience or in an air fryer or toaster oven to regain crispiness on the tortillas. To freeze, wrap individual slices or whole pizzas tightly in plastic wrap, then in a layer of aluminum foil. Defrost overnight in the fridge before reheating.

Ingredient Substitutions

Ground beef can be replaced with ground turkey, chicken, or plantbased crumbles if you want a lighter or vegetarian option. If you do not have refried beans, mashed black beans work nicely though they are less creamy. Use jarred enchilada sauce or a mix of salsa and tomato sauce as alternatives. For cheese, feel free to use just cheddar or mozzarella if Mexican blends are unavailable.

Serving Suggestions

Top your Mexican Pizza with fresh diced tomatoes, sliced black olives, chopped green onions, or dollops of sour cream or guacamole. Pair it with a simple side salad or Mexican rice to round out the meal. A squeeze of fresh lime juice before serving brightens all the flavors.

Make it your own by adding summer roasted corn or winter greens between layers for seasonal variety. This easy TexMex crowdpleaser is great for feeding a group and reheats well.

Common Recipe Questions

→ Can I use different types of meat?

Yes, ground turkey, chicken, or meat substitutes can be used instead of ground beef for varied flavor and dietary preferences.

→ Is frying the tortillas necessary?

Frying gives the tortillas a crispy texture, but baking or air frying can achieve a similar crunch with less oil.

→ What sauce is used to mimic the classic flavor?

Enchilada sauce, sometimes combined with diced tomatoes, closely resembles the distinctive sauce used on the original.

→ Can the size of the tortillas be adjusted?

Yes, street-size or burrito-size tortillas can be used based on preference and serving size.

→ How should leftovers be stored and reheated?

Store in an airtight container up to 2 days or freeze for 2 months. Reheat in an air fryer, toaster oven, or microwave after thawing.