There’s something nostalgic and wildly satisfying about recreating a fast-food classic at home and this Taco Bell Mexican Pizza recipe hits all the right notes. With crispy golden tortillas, layers of flavorful taco-seasoned beef, creamy refried beans, and melted cheese under a drizzle of enchilada sauce, it delivers that familiar crunch and comfort without the drive-thru line.
This recipe started as a weekend dinner hack when Taco Bell took it off the menu (yes, we were all devastated). Since then, it’s become a go-to in my house not only because it’s ridiculously fun to make, but because it’s actually lighter and more affordable than ordering out. Plus, you get to control everything: the oil, the toppings, the spice level.
Pair it with a side of fresh Guacamole or a chilled Michelada to turn it into a crave-worthy meal that feels like a treat but fits into a balanced routine. It’s indulgent without being over-the-top and ready in 30 minutes.
This copycat version is trending right now for one big reason: it tastes just like the original but is better for your wallet and your kitchen pride.
Try it once, and you’ll want it in your weekly rotation. Have a twist or add-on you love? Share it in the comments!
Why You’ll Want to Make This Again and Again!
- I started making this when Taco Bell removed it from the menu: It became a fun weekend ritual, and honestly it tastes better homemade.
- The crisp tortilla base is everything: I lightly fry each tortilla until golden. It’s crisp, not greasy, and holds up perfectly under all that cheesy goodness.
- I use this to cut back on takeout cravings: It satisfies that fast-food urge in a way that doesn’t blow my budget or my food goals.
- Easy to personalize: My partner loves extra olives, I skip them. You can go meatless or add beans it’s a choose-your-own-pizza adventure.
- It feels like comfort food, but I know exactly what’s in it: No mystery ingredients, just familiar flavors made fresh in my own kitchen.
Taco Bell Mexican Pizza Recipe
Equipment
- Large Skillet
- Medium saucepan (optional for heating beans)
- Spatula
- Knife and Cutting Board
- Oven or broiler
- Paper towels (for draining tortillas)
Ingredients
For the pizzas:
- 1 pound ground beef
- 1 packet taco seasoning
- ¾ cup water
- 1 cup vegetable oil
- 8 flour tortillas taco size
- 15 ounce can refried beans
- 10 ounce can enchilada sauce
- 2 cups shredded Mexican cheese blend
Toppings:
- diced tomatoes
- sliced green onion
- sliced olives
- sour cream
Instructions
- Brown the ground beef in a skillet, drain excess fat, then add taco seasoning and water. Simmer until thickened.
- Heat refried beans in a pan or microwave until spreadable.
- In a skillet, lightly fry flour tortillas one at a time in hot vegetable oil until golden and crisp. Drain on paper towels.
- Spread refried beans on 4 tortillas, then top with seasoned beef.
- Place a second tortilla over each stack to form the “pizza.”
- Spoon enchilada sauce over the top tortillas and sprinkle with shredded cheese.
- Broil or bake at 400°F until the cheese is melted and bubbly.
- Top with diced tomatoes, green onions, sliced olives, and a dollop of sour cream. Serve hot.
Nutrition
Time For Flavorful Variations!
- Go tostada-style with a corn tortilla crunch:
Swap flour tortillas for crisped corn tortillas to add that authentic tostada-style bite. They stay crisp longer and give a deeper corn flavor perfect if you’re avoiding flour too. - Try a chipotle bean mash instead of plain refried beans:
Blend canned pinto beans with a spoon of adobo sauce from chipotles. It adds smoky heat and gives the base layer a bold upgrade without extra work. - Use a cheese crust instead of tortillas for low-carb flair:
On a parchment-lined baking sheet, bake a thin layer of shredded Mexican cheese blend into a crispy round. It turns golden, crunchy, and acts as a no-carb “crust” that’s wildy satisfying. - Layer with roasted poblano strips for depth:
Roast, peel, and slice poblanos, then tuck them between the beef and cheese. They add earthy warmth and a slightly smoky flavor that gives serious restaurant vibes. - Make it breakfast-style with chorizo and egg:
Swap the beef for crumbled chorizo and add a layer of softly scrambled eggs under the cheese. It turns this pizza into a brunch favorite (especially with hot sauce and black coffee). - Drizzle with creamy chipotle ranch instead of sour cream:
A quick homemade chipotle ranch sauce gives it a saucy finish that’s cooler than plain sour cream and adds a tangy-spicy kick that elevates every bite.
Quick Questions?
Q. Can I make the Mexican pizzas ahead of time?
Ans: Yes, but assemble them just before baking for the best texture. You can prep the beef and beans up to 2 days in advance and store them in the fridge.
Q. How do I keep the tortillas crispy after frying?
Ans: Drain them on a paper towel-lined tray and cool slightly before assembling. Avoid overloading with wet toppings until just before baking.
Q. Can I make it vegetarian?
Ans: Definitely! Swap the beef for spiced black beans, lentil taco filling, or plant-based meat alternatives. Still just as satisfying.
Q. What’s the best cheese to use?
Ans: A shredded Mexican blend works best for melt and flavor. But Monterey Jack, cheddar, or a mix with Oaxaca cheese also delivers amazing results.
Q. Can I freeze Mexican pizza?
Ans: Assembled pizzas don’t freeze well due to the tortillas softening. Instead, freeze the cooked meat filling and tortillas separately, then build fresh.
Q. How spicy is this recipe?
Ans: It’s mild as written, but you can add heat with diced jalapeños, hot sauce, or spicy taco seasoning. Adjust toppings to suit your spice level.
