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Taco Bell’s Mexican Pizza is one of those menu items that exists in a constant cycle of discontinuation and resurrection, fueling customer outrage and online petitions like it’s a major political issue. The beauty of this copycat recipe is that it captures that exact crunchy-creamy-cheesy magic for a fraction of the price without relying on the whims of corporate fast-food executives. You fry flour tortillas until they are perfectly crisp, layer them with seasoned beef and refried beans, and top them with enchilada sauce and melted cheese. It’s a 30-minute project that tastes remarkably authentic. I started making these when my husband treated the menu removal like a personal attack; now he requests them so often he's stopped checking the Taco Bell app for updates, which has done wonders for our household dynamic.
My friend Michelle is a Taco Bell loyalist who initially claimed home cooks couldn't access the "secret ingredients" needed to make this right. I watched her inhale an entire pizza before she reluctantly admitted it was "acceptable." Her husband later confessed she’d made them twice that same week. Now she brings them to potlucks and acts like she’s a culinary genius, conveniently forgetting her earlier skepticism.
What Goes Into It
- Ground beef: One pound, browned and finely crumbled
- Taco seasoning: One packet, simmered with 3/4 cup water for that signature flavor
- Flour tortillas: Eight taco-sized tortillas (enough for four pizzas)
- Vegetable oil: One cup for frying
- Refried beans: One 15-ounce can, warmed for easy spreading
- Enchilada sauce: One 10-ounce can (red sauce is essential!)
- Mexican cheese blend: Two cups, shredded for a perfect melt
- Toppings: Diced tomatoes, sliced green onions, olives, and sour cream
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Assembling Your Copycat Pizza
- The Seasoned Beef:
- Brown the beef, breaking it into very fine crumbles. Drain the grease, add the seasoning and water, and simmer until the liquid thickens into a sauce. Set aside.
- The Crispy Shells:
- Heat oil in a skillet. Fry each tortilla for about 2 minutes per side until golden and stiff. Drain on paper towels. This is the most important step for authenticity!
- The Layers:
- Preheat your oven to 400°F. Spread a layer of warm refried beans on a fried tortilla, top with seasoned beef, and place a second fried tortilla on top. Press gently.
- The Topping:
- Spread two tablespoons of enchilada sauce on the top tortilla and cover generously with cheese.
- The Melt:
- Bake on a non-stick sheet for 8 to 10 minutes until the cheese is bubbly and starting to brown. Garnish with fresh tomatoes, onions, and sour cream.
"The first time I made these, I tried to stack them too close on the baking sheet and they fused into one giant taco-nacho hybrid. Give each pizza its own personal space so they stay individual and crispy!"
Storage and Reheating
While best eaten fresh, leftovers can be stored in the fridge for up to 3 days. To revive the crunch, avoid the microwave—it will turn the shells into rubber. Instead, reheat in a 350°F oven or an air fryer for about 10 minutes. This dish does not freeze well due to the texture of the fried tortillas and beans.
Variations to Try
- The Healthy-ish Swap: Use ground turkey and black beans for a lighter profile
- The Chicken Version: Swap the beef for seasoned shredded rotisserie chicken
- The Spicy Kick: Add sliced jalapeños or swap the Mexican blend for Pepper Jack cheese
- The Veggie Pizza: Double the beans and add sautéed peppers and onions in place of the beef
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Making a Taco Bell Mexican Pizza at home is a rewarding experience, mostly because you get to control the amount of toppings and never have to worry about it being taken off the menu again. It’s a fun, nostalgic dinner that proves you don't need a drive-through to satisfy a specific craving. Just make sure you have plenty of napkins—it’s just as messy and delicious as the original!
Frequently Asked Questions
- → Can I bake the tortillas instead of frying them?
- You can brush them with oil and bake at 400°F for about 5 minutes per side, but they won't be quite as crispy as the fried version. Frying really makes them taste authentic.
- → What if I don't have enchilada sauce?
- You can use taco sauce or even salsa in a pinch. The enchilada sauce gives it that authentic Taco Bell flavor though.
- → Can I make these ahead of time?
- The beef can be cooked ahead and reheated. But the pizzas are best assembled and baked fresh so the tortillas stay crispy. They get soggy if they sit too long.
- → How do I keep the tortillas from getting soggy?
- Make sure they're fried until really crispy, and don't overload them with too much sauce or beans. Also, serve them right away after baking.
- → Can I make a vegetarian version?
- Absolutely! Skip the beef and double up on the beans, or use plant-based ground meat. Add some sautéed peppers and onions for extra flavor.
- → Why do I need to warm the refried beans?
- Cold beans are really thick and hard to spread. Warming them up makes them smooth and easy to spread evenly over the tortillas without tearing them.