Taco Bell Mexican Pizza

If the craving hits for Taco Bell Mexican Pizza but you do not want to head out or wait in the drive thru this homemade version is your answer. You get all those classic layers of crispy tortillas refried beans spiced beef savory enchilada sauce and gooey cheese right from your own oven.

The very first time I nailed the crispy tortilla base my whole family cheered at the table and honestly my teenagers now request these weekly for Friday night dinner.

Ingredients

• Ground beef: because it is classic Taco Bell style and picks up the taco seasoning flavor
• Taco seasoning packet: this shortcut is packed with spices and saves you time
• Water: helps the seasoning blend into the beef and creates the right sauciness
• Vegetable oil: for frying those tortillas to golden crunchy perfection use a fresh and neutral oil
• Flour tortillas: taco size cook up thicker and crispier than corn make sure they feel soft and pliable out of the package
• Refried beans: the creamy middle that holds everything together choose one without extra fillers and taste before using
• Enchilada sauce: gives the pizza its signature spice and tang you can use homemade or a mild to medium canned version
• Shredded Mexican cheese blend: melts perfectly and adds creaminess fresher cheese always tastes best
• Diced tomatoes: for fresh tart zing on top use ripe tomatoes for best results
• Sliced green onions: these make the whole dish pop with a little bite and color
• Sliced olives: the classic finish optional but add great briny contrast try to grab a can with whole olives and slice them yourself
• Sour cream: for that cool creamy element dollop just before serving

Step-by-Step Instructions

Prep and Cook the Beef:

Brown the ground beef in a large skillet over medium heat breaking it up as it cooks until there are no pink spots left about 7 to 8 minutes. Drain well then return to the skillet.

Season the Beef:

Sprinkle on the taco seasoning and pour in the water. Stir well and bring the mixture to a boil. Lower the heat and simmer until thickened so it coats the meat about 4 to 5 minutes.

Fry Tortillas:

Heat the vegetable oil in a large skillet over medium heat. Once hot add one tortilla at a time and cook for roughly 3 to 4 minutes flipping often so both sides are golden and crisp. Remove and set aside on a plate lined with paper towels. Continue until all tortillas are fried.

Warm and Prep Refried Beans:

Scoop the refried beans into a microwave safe bowl and heat until warm and spreadable about 1 to 2 minutes on high. Stir to smooth out.

Assemble the Pizzas:

Take one crispy tortilla and spread a generous layer of warm refried beans edge to edge. Add a scoop of seasoned ground beef spreading evenly over the beans.

Add Top Tortilla Layer:

Place a second tortilla directly on top of the beef layer making a sandwich.

Sauce and Cheese:

Spread a couple tablespoons of enchilada sauce across the top tortilla. Sprinkle a generous amount of shredded Mexican cheese blend over the sauce.

Bake:

Arrange the assembled pizzas on a large nonstick baking sheet leaving space between each pizza. Bake in a preheated 400 degree oven for about 8 to 10 minutes or until the cheese is melted and bubbling.

Finish and Serve:

Remove from the oven and let cool slightly so the toppings set. Add diced tomatoes green onions olives and sour cream as desired. Slice into quarters for easy eating.

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The fried tortillas are my favorite part they are crispy but still somehow light and delicate. The smell of the taco seasoning always reminds me of summer pool parties when I used to make Mexican Pizza with my little cousins. Now it is part of our regular dinner rotation.

Storage Tips

Let extra Mexican Pizza cool fully then stack with wax paper between layers in an airtight container. Store in the fridge up to three days. To reheat use an oven or air fryer so the tortillas crisp up again. I sometimes make a double batch and freeze the assembled but not baked pizzas for quick weeknight dinners.

Ingredient Substitutions

You can easily swap out ground turkey or chicken for the beef and a homemade taco spice mix if needed. Corn tortillas work too but they get more delicate. Vegetarian beans can replace regular refried or try black bean puree for a twist. If you do not have enchilada sauce salsa or taco sauce can fill in and a sharp cheddar blend is another cheese option.

Serving Suggestions

This is a meal on its own but you can add a simple lettuce and avocado salad for freshness or serve with chips and guacamole. Sliced jalapenos and pickled red onions make great toppings if you want a little heat or tang.

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Cultural Context

Taco Bell Mexican Pizza first showed up in the 1980s as a playful riff on Tex Mex and American pizza trends. It became a cult favorite for its crisp layers and cheesy spicy toppings and has a loyal fan following. Making it at home lets you skip the drive through and get nostalgic for takeout night with a homemade twist.

Recipe FAQs

→ How do you make the tortillas crispy?

Fry each flour tortilla in vegetable oil until golden and crisp, flipping frequently for even results.

→ Can I use ground chicken or turkey instead of beef?

Yes, ground chicken or turkey can replace beef; season as you would the beef for a tasty alternative.

→ What are the best toppings for this Mexican pizza?

Popular toppings include diced tomatoes, sliced green onions, olives, and sour cream for freshness and flavor.

→ How can I make this dish vegetarian?

Swap the ground beef for extra refried beans or seasoned plant-based crumbles for a meatless option.

→ Is there a way to make this in advance?

You can fry the tortillas and prepare fillings ahead. Assemble and bake just before serving for best texture.