I perfected a Copycat Taco Bell Mexican Pizzas recipe that keeps each serving under 400 calories and turns weeknight dinner into a fresh, family-friendly meal you’ll want on repeat.

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I think Copycat Taco Bell Mexican Pizzas are the PERFECT dinner recipe, and I’m obsessed with recreating them at home because they hit that weird spot between fast food nostalgia and surprisingly fresh dinner, plus they’re under 400 calories so you don’t feel guilty. I love how seasoned ground beef pairs with creamy refried beans, it’s kinda addictive and totally unexpected.

I keep picturing these popping up under Mexican Pizzas and Kid Friendly Mexican Recipes on my feed, you know? Trust me, this one makes weeknights feel like a little cheat, but without the regret.

Worth a try, right?

Ingredients

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Flour tortillas: mostly carbs, quick energy, not much fiber, adds chewy mild taste.
Refried beans: good fiber and plant protein, a creamy savory binder in pizza.
Ground beef: big on protein and iron, adds juicy savory meatiness and fat.
Taco seasoning: salty smoky spices that add punch, dont forget sodium.
Pizza or enchilada sauce: tomato base, tangy and slightly sweet, gives moisture and acidity.
Cheese: packed with calcium and fat, melts into gooey richness its salty notes.
tomato: fresh, provides vitamin C, some sweetness and juiciness to cut richness.
Iceberg lettuce: crisp, mostly water and fiber, adds cool crunch and freshness to balance.

Ingredient Quantities

8 small flour tortillas (6-inch)

2 tablespoons vegetable oil

1 cup refried beans (about 8 oz / 227 g)

1 lb (450 g) ground beef

1 oz (28 g) taco seasoning mix or about 2 tbsp homemade taco seasoning

2/3 cup water

3/4 cup pizza sauce or enchilada sauce

2 cups shredded cheddar or Mexican cheese blend

1 medium tomato, diced

2 cups shredded iceberg lettuce

1/4 cup sliced black olives (optional)

1/4 cup sliced green onions (optional)

1/2 cup sour cream (optional)

How to Make this

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1. Preheat oven to 425 F and line a baking sheet with foil, or heat 2 tablespoons vegetable oil in a large skillet over medium high if you want to fry the tortillas the classic way.

2. Brown the 1 pound ground beef in a skillet until no pink remains, drain any excess fat, then stir in the 1 ounce taco seasoning and 2/3 cup water; simmer 4 to 6 minutes until the sauce is thick and glossy. Taste and adjust salt if needed.

3. Warm the 1 cup refried beans in a small pot or microwave so they spread easily. Smooth them with a spoon and add a splash of water if they seem too stiff.

4. Crisp the 8 small flour tortillas: brush each lightly with oil and either fry in the hot skillet about 30 to 45 seconds per side until golden, draining on paper towels, or place on the preheated baking sheet and bake 6 to 8 minutes, flipping once, until crisp. The oven way uses less oil and still gets them crunchy.

5. For each Mexican pizza use two tortillas. Place one crisp tortilla on the baking sheet, spread about 2 tablespoons warmed refried beans in the center, then spoon 2 to 3 tablespoons of the seasoned beef over the beans. Add about 1 tablespoon pizza or enchilada sauce over the meat.

6. Top with the second crisp tortilla to form a little stack. Spread a thin layer of sauce on the top tortilla, then sprinkle about 1/2 cup shredded cheddar or Mexican blend cheese over each pizza (that uses up the 2 cups total for 4 pizzas).

7. Bake the assembled pizzas at 425 F for 5 to 7 minutes, or put under the broiler 1 to 2 minutes, just until the cheese is melted and bubbly. Keep an eye on them so they don’t burn.

8. While they bake, dice the 1 medium tomato, shred the 2 cups iceberg lettuce, slice the 1/4 cup black olives and the 1/4 cup green onions if using, and have the 1/2 cup sour cream ready.

9. Remove pizzas from oven and let rest 1 to 2 minutes so the layers set. Then top each with diced tomato, shredded lettuce, olives and green onions, and a dollop of sour cream if you like. Cut in half or quarters and serve right away.

10. Tip: press the stack gently with a spatula before baking so the layers stick, and if you want fewer calories brush tortillas with oil and bake instead of frying. Also the beans help keep everything from sliding, so don’t skimp on that layer.

Equipment Needed

1. Rimmed baking sheet lined with foil for oven-crisping the tortillas
2. Large skillet (12 in) for browning the beef and frying tortillas, dont overcrowd it
3. Small saucepan or microwave-safe bowl to warm the refried beans
4. Pastry brush or silicone brush to lightly oil the tortillas
5. Sturdy spatula to flip tortillas and press the stacks gently before baking
6. Measuring cups and spoons for water, sauce and seasoning
7. Sharp knife and cutting board for dicing tomato and shredding lettuce
8. Box grater or pre-shredded cheese, whichever you got on hand
9. Paper towels and oven mitts to drain fried tortillas and handle hot pans

FAQ

Q: Can I make these vegetarian?
A: Yes. Skip the beef and use seasoned refried beans, cooked lentils, or a plant based crumble with the taco seasoning. You might want to add a splash less water so it doesnt get soupy.

Q: How do I get the tortilla base nice and crispy?
A: Fry each 6 inch flour tortilla in a thin layer of oil about 1 to 2 minutes per side until golden, drain on paper towels. Or brush both sides with oil and bake on a sheet at 425 F (220 C) for 6 to 8 minutes, flipping once, until crisp.

Q: Can I assemble ahead and reheat later?
A: Kinda. You can assemble up through the cheese, cover and refrigerate for a few hours, then bake at 350 F (175 C) 10 to 12 minutes to melt. Add lettuce, tomato, olives and sour cream after reheating so they stay fresh.

Q: Will these freeze well?
A: You can freeze the cooked pizzas wrapped tight for up to 2 months. Reheat from frozen in a 375 F (190 C) oven 15 to 20 minutes until hot. For best texture freeze only the bases and meat/beans, add fresh toppings after reheating.

Q: My meat mixture is too watery, how do I fix it?
A: Drain excess fat after browning, then add taco seasoning with less water, simmer longer until thick. If its still loose, stir in a spoon or two of mashed beans or a tsp cornstarch mixed with cold water.

Q: How many people does this recipe feed?
A: With 8 small tortillas you get 8 pizzas. Usually thats 4 servings if people eat two each, but hungry folks might want one each. Adjust quantities up or down easy.

Copycat Taco Bell Mexican Pizzas Recipe Substitutions and Variations

8 small flour tortillas (6-inch): use 6-inch corn tortillas for a more authentic crunch, store-bought tostada shells for extra crisp, or small pita/naan if you want a softer, chewier base.
1 lb (450 g) ground beef: swap with ground turkey or chicken for a leaner pizza, crumbled plant-based beef for vegetarian, or shredded rotisserie chicken tossed with taco seasoning.
1 cup refried beans (about 8 oz / 227 g): mashed black or pinto beans seasoned with a little oil, canned whole beans lightly mashed, or a ready-made bean dip for convenience.
1/2 cup sour cream (optional): plain Greek yogurt 1:1, Mexican crema or crème fraîche, or mashed avocado/guacamole for a dairy-free creamy option.

Pro Tips

1) Crisp tortillas right and dont let them steam. Brush very lightly with oil and get them golden, then cool on a wire rack so they keep crunch. If you stack them while hot theyll go soggy fast.

2) Use the beans like glue and flavor booster. Warm and thin the beans with a splash of water or broth so they spread easily, and stir in a little lime juice or cumin to wake up the taste. Spread a thin even layer so the filling wont slide around.

3) Fix wet or flat beef fast. If the meat is too saucy, simmer a bit longer or drain extra liquid so the layers dont get mushy. For more depth add a teaspoon of tomato paste or a splash of vinegar, and always taste for salt before assembling.

4) Cheese timing and resting matter. Keep shredded cheese cold until assembly so it melts nicely without getting greasy, and after baking let each stack rest a minute or two so the layers set, then slice with a sharp serrated knife for cleaner pieces.

Copycat Taco Bell Mexican Pizzas Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I perfected a Copycat Taco Bell Mexican Pizzas recipe that keeps each serving under 400 calories and turns weeknight dinner into a fresh, family-friendly meal you’ll want on repeat.

Servings

servings

Calories

481

kcal

Equipment: 1. Rimmed baking sheet lined with foil for oven-crisping the tortillas
2. Large skillet (12 in) for browning the beef and frying tortillas, dont overcrowd it
3. Small saucepan or microwave-safe bowl to warm the refried beans
4. Pastry brush or silicone brush to lightly oil the tortillas
5. Sturdy spatula to flip tortillas and press the stacks gently before baking
6. Measuring cups and spoons for water, sauce and seasoning
7. Sharp knife and cutting board for dicing tomato and shredding lettuce
8. Box grater or pre-shredded cheese, whichever you got on hand
9. Paper towels and oven mitts to drain fried tortillas and handle hot pans

Ingredients

8 small flour tortillas (6-inch)
2 tablespoons vegetable oil
1 cup refried beans (about 8 oz / 227 g)
1 lb (450 g) ground beef
1 oz (28 g) taco seasoning mix or about 2 tbsp homemade taco seasoning
2/3 cup water
3/4 cup pizza sauce or enchilada sauce
2 cups shredded cheddar or Mexican cheese blend
1 medium tomato, diced
2 cups shredded iceberg lettuce
1/4 cup sliced black olives (optional)
1/4 cup sliced green onions (optional)
1/2 cup sour cream (optional)

Directions

Preheat oven to 425 F and line a baking sheet with foil, or heat 2 tablespoons vegetable oil in a large skillet over medium high if you want to fry the tortillas the classic way.
Brown the 1 pound ground beef in a skillet until no pink remains, drain any excess fat, then stir in the 1 ounce taco seasoning and 2/3 cup water; simmer 4 to 6 minutes until the sauce is thick and glossy. Taste and adjust salt if needed.
Warm the 1 cup refried beans in a small pot or microwave so they spread easily. Smooth them with a spoon and add a splash of water if they seem too stiff.
Crisp the 8 small flour tortillas: brush each lightly with oil and either fry in the hot skillet about 30 to 45 seconds per side until golden, draining on paper towels, or place on the preheated baking sheet and bake 6 to 8 minutes, flipping once, until crisp. The oven way uses less oil and still gets them crunchy.
For each Mexican pizza use two tortillas. Place one crisp tortilla on the baking sheet, spread about 2 tablespoons warmed refried beans in the center, then spoon 2 to 3 tablespoons of the seasoned beef over the beans. Add about 1 tablespoon pizza or enchilada sauce over the meat.
Top with the second crisp tortilla to form a little stack. Spread a thin layer of sauce on the top tortilla, then sprinkle about 1/2 cup shredded cheddar or Mexican blend cheese over each pizza (that uses up the 2 cups total for 4 pizzas).
Bake the assembled pizzas at 425 F for 5 to 7 minutes, or put under the broiler 1 to 2 minutes, just until the cheese is melted and bubbly. Keep an eye on them so they don't burn.
While they bake, dice the 1 medium tomato, shred the 2 cups iceberg lettuce, slice the 1/4 cup black olives and the 1/4 cup green onions if using, and have the 1/2 cup sour cream ready.
Remove pizzas from oven and let rest 1 to 2 minutes so the layers set. Then top each with diced tomato, shredded lettuce, olives and green onions, and a dollop of sour cream if you like. Cut in half or quarters and serve right away.
Tip: press the stack gently with a spatula before baking so the layers stick, and if you want fewer calories brush tortillas with oil and bake instead of frying. Also the beans help keep everything from sliding, so don’t skimp on that layer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.