Copycat Taco Bell Mexican Pizza Recipe (Even Better)
Taco Bell Mexican Pizza is one of the most popular items on their menu. Recreate it at home with this copycat Mexican pizza Taco Bell recipe and feed the whole family for a fraction of the cost! It’s so much fun to make fan favorites right at home! Any Taco Bell fan will love this Taco Bell copycat recipe!
Most people will tell you that their favorite item is Taco Bell’s Mexican pizza. And when it’s taco night in our house, I’m all about making this copycat version.
It’s a great recipe that really does taste like the real deal.
The simple steps to make this copycat Taco Bell Mexican pizza recipe prove that this menu item is one that anyone can create!
Just add your favorite toppings, and enjoy eating this Taco Bell version from the comfort of your home.
This recipe is a fun way to enjoy crispy tortillas topped with a layer of taco meat and your favorite taco toppings.
Change up the kids meal from ordering out, to ordering in! And who knows – you just might have enough leftover taco meat to create this delicious Mexican food item again and again.
Grab what you need from the grocery store the next time that you’re there! Making this classic Mexican pizza is a great way to make a new recipe for a busy weekday dinner.
Taco Bell Mexican Pizza
Instead of ordering another Taco Bell pizza for dinner, try this homemade version made with loads of fresh ingredients.
Plus, you can double the recipe to feed a crowd, and everyone can customize their own exactly how they like.
If you love this copycat Taco Bell Mexican pizza, why not try some more of my homemade restaurant favorites?
And whip up this homemade Baja Blast while you’re at it!
Add a side of cilantro lime rice or chunky guacamole — they both taste just like Chipotle’s!
Even a drizzle of Applebee’s Spicy Queso Blanco would taste delicious on top.
How to Make Homemade Mexican Pizza
- Cook the ground beef.
First, brown and season the ground beef and transfer it to a separate bowl. - Fry the tortillas.
Clean out the skillet, then heat up the oil and fry the tortillas. - Layer with beans and beef.
Transfer them to a baking sheet in a single layer and top with refried beans and meat. - Top with a tortilla, enchilada sauce, and shredded cheese.
Stack each round with another fried tortilla. Spread enchilada sauce evenly to the edges and sprinkle with cheese. - Bake and garnish with Mexican pizza toppings.
Bake each homemade Taco Bell Mexican pizza at 400°F until the cheese melts, then add your toppings and slice!
Mexican Pizza Taco Bell Recipe Tips and Tricks
- Easy meal prep. Make a big batch of seasoned ground beef when you have the time, then thaw a one-pound portion to use for this Taco Bell Mexican pizza recipe.
You could also use ground turkey to cut down on fat content. - Tip for easier spreading: Warm the refried beans in the microwave to soften them up, or mix them with a little salsa or enchilada sauce to thin them out.
- Use different cheeses. Pepper Jack will add extra heat to your Taco Bell Mexican pizza, while a blend of cheddar cheese, mozzarella, and Monterey Jack gets you closest to the real thing.
- Tortillas puffing up too much? This is totally normal as they fry, but you can press them down a bit on the baking sheet to make them more level.
- Don’t forget the hot sauce! Dig through your hidden stash of Taco Bell sauce packets, or grab a bottle from the store! You can also add a packet of taco seasoning to the cooked meat!
If you don’t mind varying from the authentic Taco Bell taste, you can add toppings to this simple recipe! I love adding chili powder, sour cream, diced green onions, black bean, pico de Gallo, black olives, more melted cheese, a little bit of green chiles, and spicy jalapeño slices to mine!
Create the perfect meal for your taste buds. It might not taste exactly like it came from the Taco Bell menu, but it will be yummy regardless!
Kitchen Tools You Will Need
- Medium Skillet – This is my go-to pan that I’ve had for over a decade!
- Candy Thermometer– Gives you an accurate reading on the oil so you know when it’s hot enough to fry.
- Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
- Box Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down smoother and tastes better too.
Taco Bell Mexican Pizza Recipe FAQ
Taco Bell pizza is best eaten while it’s crisp and melty, right from the oven. This is because the tortillas soak up the other ingredients the longer they sit.
Reheating the pizzas isn’t recommended, but if you absolutely have to, reheat them on a sheet pan in a 350°F oven.
Cook the meat and prepare the toppings, then store them in individual containers in the fridge. When you’re ready to eat, fry the flour tortillas and assemble everything according to the Taco Bell Mexican pizza recipe instructions.
It’s easy to personalize your homemade Mexican pizza with whatever amount of meat, beans, sauce, and cheese that you like.
To really put your meal over the top, swap out the ground beef for some pulled pork, chicken, or crockpot barbacoa.
Or, create a vegetarian version of Taco Bell pizza with plant-based crumbles or extra veggies — bell peppers, mushrooms, lettuce, and red onion would be tasty!
Enjoy!
With love, from our simple kitchen to yours.
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Copycat Taco Bell Mexican Pizza Recipe (Even Better)
Ingredients
- 1 pound 85% lean ground beef
- 1/4 cup taco seasoning, store-bought or homemade (about 2 packets)
- 3/4 cup water
- 2 cups vegetable oil, for frying
- 8 taco-size 6-inch flour tortillas
- 1 cup canned refried beans
- 1 cup canned red enchilada sauce
- 4 ounces cheddar cheese, shredded (about 1 cup)
- 1 small Roma tomato, diced (about 1/4 cup)
- 2 green onions, thinly sliced (about 1/4 cup)
- 2.25 ounces canned sliced black olives, drained (about 1/4 cup)
- Sour cream, for serving
Instructions
- PREHEAT OVEN AND SEASON BEEF: Preheat the oven to 400 degrees F. In a medium skillet over medium heat, cook 1 pound 85% lean ground beef, breaking the meat into small crumbles with a wooden spoon, until browned and no pink remains, about 6 to 8 minutes. Stir in 1/4 cup taco seasoning and 3/4 cup water. Bring the mixture to a steady bubble, then reduce the heat to low and simmer until the liquid thickens and coats the meat, about 5 minutes. Transfer the seasoned beef to a bowl and set aside.
- HEAT THE OIL: Clean the skillet and add 2 cups vegetable oil, filling it to about 1/2 inch deep. Heat over medium-high heat until the oil reaches 350 degrees F on a candy or deep-fry thermometer. While the oil heats, warm 1 cup canned refried beans and 1 cup canned red enchilada sauce in the microwave for about 45 seconds to 1 minute, stirring halfway through, until warm and easy to spread.
- FRY THE TORTILLAS: Working one at a time, gently lower 1 of 8 taco-size 6-inch flour tortillas into the hot oil using tongs. Fry until the tortilla puffs up and turns golden brown on the bottom, about 1 to 2 minutes, then flip and fry the second side until golden and crisp, about 1 minute more. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 7 flour tortillas, keeping the oil at 350 degrees F between batches. Press each tortilla gently with a spatula after transferring to flatten any large air pockets.
- ASSEMBLE THE PIZZAS: Place 4 fried tortillas on a rimmed baking sheet, spacing them apart. Spread 1/4 cup of the warmed refried beans evenly over each tortilla, then spoon about 1/4 cup of the seasoned beef on top of the beans. Place a second fried tortilla on top of each stack to form the pizza. Spoon 1/4 cup of the warmed enchilada sauce over the top tortilla, spreading it to the edges with the back of the spoon, then sprinkle each with about 1/4 cup (1 ounce) of the 4 ounces cheddar cheese.
- BAKE THE PIZZAS: Place the baking sheet in the oven and bake until the cheese is fully melted, bubbly, and lightly golden at the edges, about 5 to 7 minutes.
- TOP AND SERVE: Remove the baking sheet from the oven. Top each pizza with 1 small Roma tomato, diced 2 green onions, sliced, and 2.25 ounces canned sliced black olives. Add a dollop of Sour cream if you like. Cut each pizza into quarters and serve immediately while the tortillas are still warm and crisp.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2021, updated and republished May 2025
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Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Is that 1/4 c taco seasoning a typo? Seems like a lot. Pinned. Thank you.
This was amazing! I’ve never made a mexican pizza before, and I have to say I will be making these regularly
Instead of enchilada sauce, we went with Taco Bell mild sauce in a jar from the supermarket! And used the finely shredded cheese like TB has on their tacos. It melted just like theirs. The TB mild sauce for the topping adds another level of “copycat.”
Loved them!!!
don’t usually leave reviews, but this recipe from The Slow Roasted Italian was too amazing not to share! So easy to make and absolutely delicious. Donna and Chad really know their stuff!
Hi Isabella!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
Wow, this Mexican Pizza recipe is a winner! Thanks, Donna and Chad from The Slow Roasted Italian, for sharing this gem. It’s a restaurant-quality dish right in my own kitchen.
Hi Jonathan!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn