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Copycat Taco Bell Mexican Pizza

Copycat Taco Bell Mexican Pizza
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A replicated version of the fast-food favorite featuring two crispy flour tortillas layered with seasoned ground beef, refried beans, and melted cheese, baked until bubbly. Finished with fresh tomatoes, sour cream, olives, and scallions for a crunchy, savory bite.

Ingredients

Scale
  • 1/2 lb (8 oz) ground beef (80/20)
  • 1 packet (1 oz) taco seasoning mix (or homemade: 1 tbsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp oregano, 1/2 tsp salt, 1/4 tsp black pepper)
  • 1/4 cup water
  • 1/4 cup vegetable oil, for frying tortillas
  • 4 large (10-inch) flour tortillas
  • 1 cup (8 oz) canned refried beans
  • 1/2 cup red enchilada sauce
  • 1 cup (4 oz) shredded Mexican blend cheese (Monterey Jack, cheddar, asadero)
  • 1 medium tomato, seeded and diced (about 1/2 cup)
  • 1/4 cup sour cream
  • 2 tbsp sliced black olives (canned, drained)
  • 1/4 cup scallions, thinly sliced (white and green parts)

Instructions

  1. Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. This moderate temperature ensures the cheese melts evenly and the tortillas crisp without burning.
  2. In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a wooden spoon until no longer pink, about 5 minutes. Drain excess fat, leaving about 1 tablespoon in the pan for flavor.
  3. Add the taco seasoning mix and 1/4 cup water to the beef. Stir well and reduce heat to medium. Simmer until the liquid thickens to a saucy consistency, about 2 minutes. Set aside off heat.
  4. In a separate small skillet, heat 1/4 inch of vegetable oil over medium-high heat until the oil shimmers. Gently lay one flour tortilla in the hot oil. Fry until golden and puffed, about 30 seconds per side. Transfer to a paper-towel-lined plate. Repeat with remaining tortillas. Alternatively, for a lighter version, bake tortillas on a wire rack at 400°F (204°C) for 6-8 minutes until crisp and lightly browned.
  5. Place two crispy tortillas on the prepared baking sheet. Spread an even layer of refried beans on each, using about 1/4 cup per tortilla. Divide the seasoned beef evenly on top of the beans, pressing gently.
  6. Top each with a remaining crispy tortilla to form a sandwich. Spoon 2 tablespoons of enchilada sauce over each top tortilla, spreading to the edges. Sprinkle generously with the shredded cheese, covering the sauce completely.
  7. Bake for 8-10 minutes until the cheese is fully melted and bubbling. The sauce should be hot, and the edges of the tortillas remain crisp. Let rest on the baking sheet for 2 minutes to set the structure.
  8. Transfer each Mexican pizza to a cutting board. Top evenly with diced tomatoes, sour cream, sliced olives, and scallions. Slice each into 4 wedges using a sharp knife or pizza cutter. Serve immediately while hot and crisp.

Notes

Store leftover Mexican pizzas in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a preheated 350°F (177°C) oven for 8-10 minutes until warmed through and crisp. Avoid microwave, which softens the tortillas. For longer storage, wrap cooled pizzas tightly in plastic wrap and aluminum foil; freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven as directed.

Nutrition

Keywords: Taco Bell Mexican Pizza, copycat Mexican pizza, taco pizza, Tex-Mex main dish, crispy tortilla pizza, seasoned ground beef, refried beans, melted cheese, fast food replica, baked Mexican dish, weeknight dinner

Find it online: https://copycatkitchenco.com/copycat-taco-bell-mexican-pizza/