Taco Bell Mexican Pizza is a fun, flavorful, and nostalgic dish that layers seasoned beef, refried beans, and melty cheese between two crispy tortillas—all topped with zesty sauce and fresh toppings. I love how this homemade version captures everything I remember about the fast-food favorite, but with the bonus of being made right in my own kitchen.
Why You’ll Love This Recipe
I love how quick and satisfying this recipe is. It’s like a mash-up of tacos and pizza, but with crispy tortilla “crusts” that give each bite a perfect crunch. It’s cheesy, savory, and easy to customize with whatever toppings I’m in the mood for. Plus, it’s great for family dinners or casual get-togethers when I want to serve something fun and familiar.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef
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Taco seasoning (homemade or store-bought)
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Refried beans
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Small flour tortillas
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Enchilada sauce or taco sauce
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Shredded Mexican cheese blend
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Diced tomatoes
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Sliced black olives
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Green onions, chopped
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Oil for frying or brushing (for crispy tortillas)
Directions
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I cook the ground beef in a skillet over medium heat, breaking it up as it browns. Once it’s cooked, I stir in the taco seasoning and a splash of water, then simmer until thickened.
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In a separate pan, I warm the refried beans until spreadable.
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To crisp the tortillas, I either lightly fry them in oil until golden and crunchy, or brush them with oil and bake at 400°F until crisp on both sides.
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I start building each pizza by spreading refried beans on one tortilla, then layering on the seasoned beef.
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I top it with another crispy tortilla and spread a thin layer of enchilada or taco sauce over the top.
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I sprinkle shredded cheese, diced tomatoes, olives, and green onions over the sauce.
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I bake the pizzas in the oven at 400°F for about 8–10 minutes, or until the cheese is melted and bubbly.
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I slice and serve while they’re hot and crispy.
Servings and timing
This recipe makes 4 individual Mexican pizzas and takes about 30 minutes total—15 minutes to prepare and 15 minutes to cook and assemble. It’s perfect for a fast weeknight dinner or a weekend treat.
Variations
Sometimes I swap the ground beef for shredded chicken or cooked ground turkey. I’ve also tried a vegetarian version with just beans and cheese, and it’s still super satisfying. If I want a spicy kick, I use spicy taco sauce or add sliced jalapeños. A drizzle of sour cream or guacamole on top makes it even better.
storage/reheating
I store leftovers in the fridge for up to 3 days, though the tortillas lose their crispness over time. To reheat, I place them in a 350°F oven or toaster oven until warmed through and slightly crisped again. The microwave works too, but the texture won’t be the same.
FAQs
Can I make this ahead of time?
I prep the beef and beans ahead of time and crisp the tortillas in advance. When it’s time to eat, I just assemble and bake.
What’s the best tortilla size to use?
I go with 6–8 inch flour tortillas. They’re the perfect size for stacking and fit well on a standard baking sheet.
Can I air-fry the tortillas?
Yes, I air-fry them at 375°F for 3–4 minutes per side until golden and crisp. It’s a great way to get that crunch without deep frying.
What cheese melts best?
I usually use a Mexican blend or cheddar and Monterey Jack combo. It melts smoothly and gives that classic cheesy topping.
Can I make these gluten-free?
Definitely. I just use gluten-free tortillas and double-check that my seasonings and sauce are gluten-free too.
Conclusion
Taco Bell Mexican Pizza is a fast, fun recipe I love bringing into my weekly rotation. It’s cheesy, crunchy, and full of bold flavors that always hit the spot. Whether I’m recreating a fast-food classic or serving up a playful dinner at home, this dish delivers every time.
