I made a Homemade Taco Bell Mexican Pizza that uses a clever pantry-friendly shortcut and an unexpected ingredient swap.

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I grew up sneaking bites of fast food creations, so when I recreated Mexican Pizza Taco Bell Copycat at home, I felt both guilty and proud. The crisp layers hold savory refried beans under a blanket of shredded Mexican blend cheese that melts weirdly perfect, and you get this mix of crunchy and soft that makes you pause, like wait, is this better?

I keep thinking about Taco Bell’s Mexican Pizza the next day, and would probably make it again on a weeknight when I want something that hits nostalgic and new at once.

Ingredients

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Flour tortillas: soft neutral base that holds toppings, mostly carbs and quick energy
Ground beef: hearty protein, iron rich, adds savory flavor but can be high in fat
Refried beans: creamy fiber and plant protein, helps satiety, mild earthy flavor
Pizza or enchilada sauce: tangy tomato base, adds umami, some sugar and acidity
Mexican blend cheese: melty, salty, calcium rich, gives rich mouthfeel and gooey texture
Iceberg lettuce: crisp, low calorie, mostly water, gives fresh crunch and contrast
Roma tomatoes: juicy, vitamin C and lycopene, add bright acidity and fresh color

Ingredient Quantities

8 6-inch flour tortillas (two per pizza)

1 to 1 1/2 cups vegetable oil, for frying

1 lb ground beef (85-90% lean)

1 (1 oz) packet taco seasoning or 2 tbsp homemade taco seasoning

2/3 cup water

1 can (16 oz) refried beans

1 cup pizza sauce or enchilada sauce

2 cups shredded Mexican blend cheese (about 8 oz)

2 cups shredded iceberg lettuce, packed

1 cup diced roma tomatoes, drained

1/4 cup sliced black olives, drained (optional)

1/2 cup sour cream (optional)

2 tbsp chopped green onions

Salt and black pepper

How to Make this

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1. Heat 1 to 1 1/2 cups vegetable oil in a deep skillet over medium-high heat until it shimmers, drop a tiny tortilla corner to test, it should bubble but not smoke.

2. Fry the tortillas one at a time, about 20 to 40 seconds per side, until golden and crisp, use tongs or a slotted spoon, drain on paper towels and sprinkle lightly with salt; keep them warm under a clean towel.

3. In a separate skillet brown 1 lb ground beef over medium, crumble as it cooks, drain excess fat, then add the 1 oz taco seasoning (or 2 tbsp homemade), 2/3 cup water, stir and simmer until thickened, taste and add a pinch of salt and black pepper if needed.

4. Warm the 16 oz can refried beans in a small saucepan or microwave so they spread easily; heat the 1 cup pizza or enchilada sauce briefly too.

5. Preheat oven to 375 F and line a baking sheet with foil for easy cleanup.

6. Assemble each pizza on the baking sheet: place one fried tortilla, spread about 2 to 3 tablespoons refried beans evenly, spoon about 2 to 3 tablespoons pizza sauce, top with a couple tablespoons of seasoned beef, then sprinkle about 1/2 cup shredded Mexican cheese (you’ll use about 2 cups total for 4 pizzas).

7. Top with the second fried tortilla, press gently with a spatula to compact, repeat for remaining pizzas, then bake 5 to 8 minutes or until cheese is melty and edges are extra crisp; a broil for 30 seconds works too if you want extra browning, watch it close.

8. Remove pizzas to a rack for a minute, then finish with 2 cups packed shredded iceberg lettuce, 1 cup drained diced roma tomatoes, 1/4 cup drained sliced black olives if using, dollop 1/2 cup sour cream divided, and sprinkle 2 tbsp chopped green onions over all.

9. Slice each into quarters or serve whole, eat right away while hot and crunchy, leftovers can be reheated in a skillet or oven to keep crisp.

10. Tips: don’t overcrowd the oil when frying, drain tortillas well or they’ll get soggy, warm the beans and sauce so assembly is faster, and taste the beef for salt before you build the pizzas.

Equipment Needed

1. Deep skillet or heavy frying pan (for frying the tortillas)
2. Tongs and a slotted spoon, for flipping and lifting tortillas
3. Second skillet or large sauté pan (to brown the beef)
4. Small saucepan or microwave-safe bowl (to warm refried beans and sauce)
5. Baking sheet and aluminum foil, plus an oven or broiler
6. Spatula or turner (to press and transfer the pizzas)
7. Paper towels and a cooling rack, for draining and keeping crisp
8. Cutting board and chef’s knife (for tomatoes and green onions)
9. Measuring cups and spoons, plus a can opener

FAQ

Q: How hot should the oil be for frying the tortillas and how long do I fry them?

A: Heat oil to about 350 to 375 F. Fry each tortilla until golden and crisp, about 30 to 45 seconds per side. Use tongs, dont overcrowd the pan and drain on paper towels.

Q: Why do we use two tortillas per pizza?

A: Two tortillas give the pizza the thicker, crispy shell like the Taco Bell original. The bottom one supports the toppings and the top one seals everything so it doesnt get soggy right away.

Q: Can I make these vegetarian or use different meats?

A: Yep. Swap the ground beef for cooked black beans, lentils, seasoned crumbles or turkey/chicken if you want. For a veg version, mash black beans with taco seasoning and a little water for a nice texture.

Q: How do I reheat leftovers so they stay crispy?

A: Reheat in a 375 to 400 F oven or toaster oven for 5 to 8 minutes until cheese is melty and edges crisp. Microwave will work fast but will make them soggy.

Q: Can I bake or air fry the tortillas instead of frying?

A: Yes. Brush both sides with oil and bake at 425 F for 6 to 10 minutes or air fry at 350 F for 3 to 5 minutes until crisp. They wont be exactly the same but still tasty and less oily.

Q: How far ahead can I prep components and how do I store them?

A: Cook the meat, warm the beans and shred cheese up to 3 days ahead. Store separately in airtight containers in the fridge. Fry tortillas right before assembling for best texture, assemble just before serving.

Mexican Pizza (Taco Bell Copycat Recipe) Substitutions and Variations

Ground beef (1 lb): swap for 1 lb ground turkey or chicken, same cook time but add a splash more oil and a pinch extra salt since it’s leaner, or use 1 lb plant based crumbles for a vegetarian option.
Refried beans (1 can): use mashed black beans or whole pinto beans lightly smashed, same volume, stir in a little olive oil or salsa so they spread easy.
8 6-inch flour tortillas: use small corn tortillas doubled up for crunch, or store bought tostada shells or mini naan/flatbreads if you want a softer base.
2 cups shredded Mexican blend cheese: replace with a 1:1 mix of sharp cheddar and Monterey Jack, or use crumbled queso fresco and a bit of shredded cheddar for salt and melt.

Pro Tips

– Keep your oil steady not raging hot. Use a candy or frying thermometer and aim for about 350 to 375 F, test with a tortilla corner if you like, and dont crowd the pan or the temp will crash and the shells get oily.

– Stop sogginess by cooling fried tortillas on a wire rack and assemble right before baking, not way ahead. Also spread only a thin layer of refried beans and sauce so the shells stay crisp, youll still get big flavor but less soggy mess.

– Cheese is your glue so put some under the beef layer and some on top, that helps the two tortillas stick and keeps fillings from sliding out. Taste the beef before building, taco seasoning can be salty so add salt carefully and a squeeze of lime or a splash of hot sauce lifts the whole thing.

– For extra browning and for leftovers, use the oven or a hot skillet to reheat, not the microwave. A quick 30 second broil will crisp and brown but watch it the whole time or it burns fast.

Mexican Pizza (Taco Bell Copycat Recipe)

Recipe by Sammy Hunter

0.0 from 0 votes

I made a Homemade Taco Bell Mexican Pizza that uses a clever pantry-friendly shortcut and an unexpected ingredient swap.

Servings

servings

Calories

1167

kcal

Equipment: 1. Deep skillet or heavy frying pan (for frying the tortillas)
2. Tongs and a slotted spoon, for flipping and lifting tortillas
3. Second skillet or large sauté pan (to brown the beef)
4. Small saucepan or microwave-safe bowl (to warm refried beans and sauce)
5. Baking sheet and aluminum foil, plus an oven or broiler
6. Spatula or turner (to press and transfer the pizzas)
7. Paper towels and a cooling rack, for draining and keeping crisp
8. Cutting board and chef’s knife (for tomatoes and green onions)
9. Measuring cups and spoons, plus a can opener

Ingredients

8 6-inch flour tortillas (two per pizza)
1 to 1 1/2 cups vegetable oil, for frying
1 lb ground beef (85-90% lean)
1 (1 oz) packet taco seasoning or 2 tbsp homemade taco seasoning
2/3 cup water
1 can (16 oz) refried beans
1 cup pizza sauce or enchilada sauce
2 cups shredded Mexican blend cheese (about 8 oz)
2 cups shredded iceberg lettuce, packed
1 cup diced roma tomatoes, drained
1/4 cup sliced black olives, drained (optional)
1/2 cup sour cream (optional)
2 tbsp chopped green onions
Salt and black pepper

Directions

Heat 1 to 1 1/2 cups vegetable oil in a deep skillet over medium-high heat until it shimmers, drop a tiny tortilla corner to test, it should bubble but not smoke.
Fry the tortillas one at a time, about 20 to 40 seconds per side, until golden and crisp, use tongs or a slotted spoon, drain on paper towels and sprinkle lightly with salt; keep them warm under a clean towel.
In a separate skillet brown 1 lb ground beef over medium, crumble as it cooks, drain excess fat, then add the 1 oz taco seasoning (or 2 tbsp homemade), 2/3 cup water, stir and simmer until thickened, taste and add a pinch of salt and black pepper if needed.
Warm the 16 oz can refried beans in a small saucepan or microwave so they spread easily; heat the 1 cup pizza or enchilada sauce briefly too.
Preheat oven to 375 F and line a baking sheet with foil for easy cleanup.
Assemble each pizza on the baking sheet: place one fried tortilla, spread about 2 to 3 tablespoons refried beans evenly, spoon about 2 to 3 tablespoons pizza sauce, top with a couple tablespoons of seasoned beef, then sprinkle about 1/2 cup shredded Mexican cheese (you'll use about 2 cups total for 4 pizzas).
Top with the second fried tortilla, press gently with a spatula to compact, repeat for remaining pizzas, then bake 5 to 8 minutes or until cheese is melty and edges are extra crisp; a broil for 30 seconds works too if you want extra browning, watch it close.
Remove pizzas to a rack for a minute, then finish with 2 cups packed shredded iceberg lettuce, 1 cup drained diced roma tomatoes, 1/4 cup drained sliced black olives if using, dollop 1/2 cup sour cream divided, and sprinkle 2 tbsp chopped green onions over all.
Slice each into quarters or serve whole, eat right away while hot and crunchy, leftovers can be reheated in a skillet or oven to keep crisp.
Tips: don't overcrowd the oil when frying, drain tortillas well or they'll get soggy, warm the beans and sauce so assembly is faster, and taste the beef for salt before you build the pizzas.

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.