Taco Bell Mexican Pizza has always been a favorite. This Easy to make Copycat Taco Bell Mexican Pizza has all of the flavors I remember: taco meat, refried beans, delicious enchilada sauce, and melted cheese with toppings.
Taco Bell was probably my favorite stop when I was younger and frequented fast-food restaurants. High on my list of favorite foods to order there, was always the Mexican Pizza.
What I love about this recipe:
- This recipe is easy to make with very few ingredients
- Homemade is always a whole lot healthier than fast-food
- Always a favorite
Yes! You can make these up and store them covered in the refrigerator. I would not add toppings until you are ready to serve
Reheating: Bake in the oven until warmed through and the cheese is melted
Yes. Use any size tortilla that you have on hand
No. You can substitute taco sauce for the enchilada sauce
My suggestion would be to add some salsa to the enchilada sauce. This will give you the tomatoes that you would typically find on a Taco Bell Mexican pizza and provide more flavor
Tips and Tricks
- warm the refried beans so they are easier to spread
- Mexican blend cheese is a great choice for cheese in this recipe. It melts really well. However, you can use shredded cheddar cheese instead
- if you don’t have salsa, just use red enchilada sauce or add a can of drained green chiles
- use a blender to chop the cooked ground beef really fine
If you are ready to make this recipe, then let’s make sure you have the supplies you’ll need:
Ingredients
- ground beef – I like to use ground sirloin because it is low in fat with very little grease (if any) to drain
- taco seasoning – 1 packet of taco seasoning. I would not use low-sodium unless you really need to
- water – this is to mix with the taco seasoning
- oil – this is used to fry the tortilla shells. Use vegetable, canola, or olive oil
- red enchilada sauce
- tomato salsa – chunky so you can see the diced tomatoes
- shredded cheese – I used Mexican blend cheese
How do you make Copycat Taco Bell Mexican Pizza?
- preheat the oven to 400 degrees
- brown ground beef – drain if necessary
- use a blender to chop the cooked beef to a fine blend
- place the beef back into the skillet and add taco seasoning with water
- cook down until thickened
- in a skillet, heat some oil over med/high heat
- fry both sides of tortilla shells
- place them on a paper towel to drain grease with a paper towel on top, as well
- in a small bowl, mix the enchilada sauce and tomato salsa
- line a baking sheet with parchment paper
- warm refried beans to make them easy to spread
- spread some refried beans onto a fried tortilla shell
- add some taco meat and spread out
- place a tortilla shell on the beef and bean mixture
- spread 2 Tbsp. of enchilada sauce over the taco shell
- sprinkle shredded cheese on top
- repeat with remaining tortillas
- bake for 8-10 minutes
- top with chopped chives, cubed tomatoes, and sliced olives
More Mexican Themed Recipes
Copy-Cat Taco Bell Mexican Pizza
Ingredients
- 1 lb. ground beef
- 1 oz. taco seasoning
- ¾ cup water
- 1 cup canola oil
- 1 16 oz. can of refried beans
- 1 10 oz. red enchilada sauce (mild)
- ½ cup chunky tomato salsa (mild)
- 10 flour tortilla shells (taco size)
Instructions
- preheat the oven to 400 degrees brown ground beef – drain if necessary
- use a blender to chop the cooked beef to a fine blend
- place the beef back into the skillet and add taco seasoning with water
- cook down until thickened
- in a skillet, heat some oil over med/high heat fry both sides of tortilla shells – until golden brown
- place them on a paper towel to drain grease with a paper towel on top, as well
- in a small bowl, mix the enchilada sauce and tomato salsa
- line a baking sheet with parchment paper
- warm refried beans to make them easy to spread
- spread some refried beans onto a fried tortilla shell
- add some taco meat and spread out
- place a tortilla shell on the beef and bean mixture
- spread 2 Tbsp. of enchilada sauce over the taco shell
- sprinkle shredded cheese on top
- repeat with remaining tortillas
- bake for 8-10 minutes
- top with chopped chives, cubed tomatoes, and sliced olives
