Copycat Taco Bell Mexican Pizza Recipe (Even Better)
Taco Bell Mexican Pizza is one of the most popular items on their menu. Make it at home with this copycat recipe for a fraction of the cost!
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.
Notes
MAKE-AHEAD: Cook the seasoned beef and prep the toppings (dice the tomato, slice the green onions, drain the olives) up to 2 days ahead. Store each in separate airtight containers in the refrigerator. Fry the tortillas fresh and assemble right before baking for the crispiest results.
STORAGE: Assembled pizzas are at their peak straight from the oven while the tortillas are still crisp. Store leftovers in an airtight container in the refrigerator for up to 2 days. The tortillas will soften as they sit.
REHEATING: Place leftover pizzas on a baking sheet in a 350 degree F oven for 8 to 10 minutes, until the cheese is bubbly again and the edges re-crisp. A toaster oven works well for single servings.
INGREDIENT TIP: Any shredded Mexican-blend cheese works in place of straight cheddar. For extra heat, try pepper Jack. Freshly shredded cheese melts smoother and stretches further than pre-shredded bags.
HOMEMADE OPTIONS: This recipe is even better with our Homemade Taco Seasoning and Homemade Red Enchilada Sauce
Nutrition
Serving: 1pizza | Calories: 651cal | Carbohydrates: 52g | Protein: 36g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 105mg | Sodium: 2896mg | Sugar: 11g | Fiber: 9g | Calcium: 339mg | Iron: 7mg