This Mexican Pizza Recipe is a homemade take on the fast-food favorite, made with fresh ingredients and ready in under 30 minutes. It’s a simple Taco Bell copycat you can make at home anytime.
Why I Love this Mexican Pizza Recipe
I love this Mexican Pizza Copycat Recipe because it’s quick, family-friendly, and tastes like the classic version. It’s flexible too — use homemade shredded beef and a homemade enchilada sauce if you want to elevate it, or keep things simple with seasoned taco meat and a canned sauce for a fast weeknight dinner.
Key Ingredients for a Homemade Mexican Pizza
- Refried Beans: Canned refried beans keep this recipe quick and easy; you can substitute homemade or whole beans if you prefer.
- Flour Tortillas: Flour tortillas create a soft, pliable crust that crisps nicely.
- Cooked Ground Beef with Taco Seasoning: Seasoned ground beef is classic, but shredded chicken, pork, or a meatless alternative also work.
- Canned Enchilada Sauce: Adds tang and a touch of heat; pick mild, medium, or hot to suit your taste.
*See the recipe card below for the complete ingredient list and quantities.
How to Make Taco Bell Mexican Pizza
Step 1: Preheat the oven to 375°F and line two baking sheets with foil. Place refried beans in a small saucepan with 2–3 tablespoons milk (optional) and warm over low heat, stirring occasionally until smooth.
Step 2: Cook the ground beef in a skillet until done, drain any excess grease, and stir in taco seasoning according to package directions. If your meat is already cooked, reheat it before assembling.
Step 3: Crisp the tortillas either in a skillet with butter, flipping until both sides are golden, or in the oven at 375°F for 3–4 minutes per side. The skillet yields a richer flavor; the oven method is faster but watch for bubbling.
Step 4: Place one crispy tortilla on a baking sheet, spread a layer of warm beans leaving about ½” around the edge, then top with about one-third of the seasoned meat.
Step 5: Top with a second crispy tortilla, spoon a thin layer of enchilada sauce over it, then sprinkle with cheddar cheese and sliced olives.
Step 6: Repeat to assemble the remaining pizzas. Bake for 8–10 minutes, until the cheese has melted. Remove from the oven and garnish with chopped green onions and diced tomatoes. Cut into slices and serve with sour cream if desired.
Expert Tips for Making This Copycat Recipe
- When crisping tortillas, bubbles can form. Gently press them flat with a spatula or pop them with a fork so the tortilla crisps evenly.
- If you prefer not to use a skillet, briefly broil tortillas in the oven to crisp, but watch carefully to prevent burning.
- Assemble the pizzas directly on the prepared baking sheets to make transfer easy.
- Heat the beans and meat before assembling; the enchilada sauce warms up in the oven during baking.
- Use a pizza cutter to slice the finished pizzas cleanly.
Recipe FAQs
Yes. Omit the meat and use additional beans, roasted vegetables, or a plant-based protein to keep it vegetarian.
Shredded chicken, pulled pork, ground turkey, or shredded beef are all great alternatives that work well with the flavors in this recipe.
Yes. Corn tortillas will yield a slightly different texture and flavor but can be used as a base for Mexican pizza.
Absolutely. Monterey Jack, queso fresco, or a Mexican cheese blend work well if you prefer something besides cheddar.
If you make this Mexican Pizza Recipe, feel free to share your results and leave a review below.
Copycat Taco Bell Mexican Pizza
Equipment
-
small saucepan
-
skillet for cooking and/or heating the beef
-
2 baking sheets
-
tin foil
-
pizza cutter or knife
Ingredients
- 1 can refried pinto beans
- 2-3 tablespoons milk (optional to make beans smooth)
- 8 flour tortillas
- 3 tablespoons butter (or non-stick spray)
- 1 pound cooked ground beef with taco seasoning
- 3 cups shredded cheddar cheese
- 1 can enchilada sauce
- 1 can sliced olives
- 1-2 small tomatoes, diced
- 3-4 stalks green onions, chopped
- sour cream (optional)
Instructions
Crisping the Tortillas
-
Preheat the oven to 375°F and prepare baking sheets with foil. To crisp tortillas: cook in a skillet with butter, flipping until both sides are golden, or bake at 375°F for 3–4 minutes per side. Watch closely to avoid burning.
Warm the Refried Beans
-
Place beans in a small saucepan, add milk if using, and warm over low heat while stirring until smooth.
-
Cook and season the ground beef in a skillet. Drain excess fat and add taco seasoning according to package directions. Reheat pre-cooked meat as needed.
Pizza Assembly and Cooking
-
Spread warm beans on one crispy tortilla, leaving a ½” border, then add one-third of the meat.
-
Top with a second crispy tortilla, spread a thin layer of enchilada sauce, then add cheese and olives. Repeat for remaining pizzas and bake 8–10 minutes until cheese melts.
-
Remove from oven, garnish with green onions and tomatoes, slice, and serve with sour cream.
Notes
- The tortillas may bubble while crisping; press or pop bubbles so they lay flat and crisp evenly.
- Broiling can crisp tortillas quickly, but watch carefully to prevent burning.
- Assemble pizzas on the prepared baking sheet for easiest handling.
- Beans and meat should be warm before assembly; enchilada sauce will heat in the oven.
- A pizza slicer makes cutting these pizzas simple and clean.
Nutrition
|
Calories: 509kcal
|
Carbohydrates: 118.7 g
|
Protein: 30.9 g
|
Fat: 34.7 g
Nutrition values are estimates; verify with your own calculations if needed.