Mexican Pizza (Taco Bell Copycat)

Crispy Mexican Pizza (Taco Bell Copycat) made with seasoned ground beef, refried beans, enchilada sauce, and melted cheddar cheese layered between golden corn tortillas. This easy homemade Mexican pizza recipe brings authentic Tex-Mex flavor to your kitchen, ready in under 30 minutes. Perfect for weeknight dinners or game day, topped with tomatoes, olives, and green onions for the best restaurant-style taste.

Crispy tortillas layered with seasoned beef, refried beans, enchilada sauce, and melted cheese — this homemade Mexican Pizza tastes just like the classic Taco Bell favorite. It’s simple to make, full of flavor, and perfect for a quick weeknight meal.

Ingredients

• 1 lb lean ground beef
• 1 packet taco seasoning (or homemade mix)
• ⅔ cup water (158g)
• 1 tablespoon oil
• 20 corn tortillas
• 2 cups refried beans (260g) or one 16 oz can
• 1 ¼ cups red enchilada sauce (240g) or one 10 oz can
• 2 cups shredded cheddar cheese (226g)
• 1 Roma tomato, diced
• ½ cup sliced olives (71g)
• 3 green onions, chopped

Instructions

1. Cook the Beef
   In a skillet over medium heat, brown the ground beef, breaking it into small pieces as it cooks. Drain any excess grease. Add the taco seasoning and water, stir well, and simmer for a few minutes until thickened.
2. Crisp the Tortillas
   Heat oil in a small skillet over medium-high heat. Fry each corn tortilla one at a time until lightly golden and crisp on both sides, flipping halfway through. Transfer to paper towels to drain excess oil.
3. Assemble the Mexican Pizza
   Place one tortilla on a baking sheet. Spread a thin layer of enchilada sauce, then a layer of refried beans. Add a spoonful of taco meat and sprinkle with a little cheese. Top with a second tortilla.
4. Add Toppings
   Spread a small amount of enchilada sauce on top of the second tortilla, then sprinkle with cheese.
5. Bake
   Preheat the oven to 400°F (200°C). Bake the assembled pizzas for about 10 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve
   Remove from the oven and top with diced tomatoes, sliced olives, and chopped green onions. Cut into wedges and serve immediately.

Tips

• Warm the refried beans slightly before spreading to make assembly easier.
• For extra crispiness, bake the tortillas briefly before layering.
• Use freshly grated cheese for the best melt and texture.
• Drain the cooked beef well to avoid soggy tortillas.

Variations and Substitutions

• Protein options: Substitute ground beef with ground turkey, chicken, or plant-based crumbles.
• Beans: Try black beans or pinto beans instead of refried beans.
• Cheese: Use a mix of cheddar and Monterey Jack for extra flavor.
• Toppings: Add jalapeños, guacamole, or shredded lettuce after baking.
• Tortillas: Use flour tortillas for a softer texture.

FAQs

Can I make this ahead of time?
Yes! Prepare the meat and beans in advance, then assemble and bake just before serving for best results.

Can I use store-bought taco sauce instead of enchilada sauce?
Absolutely — taco sauce or salsa works great as a flavorful substitute.

Can I make it vegetarian?
Yes, skip the meat and double the beans or use a vegetarian protein alternative.

Serving Suggestions

• Serve with Mexican rice, chips and salsa, or guacamole for a full meal.
• Add a side of sour cream or hot sauce for dipping.
• Cut into smaller wedges for a fun appetizer or party snack.

Why You’ll Love This Recipe

• Crispy, cheesy, and full of bold Mexican flavors.
• Tastes just like the Taco Bell favorite, but even better homemade.
• Easy to customize with your favorite toppings and fillings.
• Perfect for family dinners, parties, or casual nights in.

Mexican Pizza (Taco Bell Copycat)

Servings

10

servings

Prep time

15

minutes

Cooking time

25

minutes

Ingredients

• 1 lb lean ground beef

• 1 packet taco seasoning (or homemade mix)

• ⅔ cup water (158g)

• 1 tablespoon oil

• 20 corn tortillas

• 2 cups refried beans (260g) or one 16 oz can

• 1 ¼ cups red enchilada sauce (240g) or one 10 oz can

• 2 cups shredded cheddar cheese (226g)

• 1 Roma tomato, diced

• ½ cup sliced olives (71g)

• 3 green onions, chopped

Directions

• Cook the Beef
• In a skillet over medium heat, brown the ground beef, breaking it into small pieces as it cooks. Drain any excess grease. Add the taco seasoning and water, stir well, and simmer for a few minutes until thickened.
• Crisp the Tortillas
• Heat oil in a small skillet over medium-high heat. Fry each corn tortilla one at a time until lightly golden and crisp on both sides, flipping halfway through. Transfer to paper towels to drain excess oil.
• Assemble the Mexican Pizza
• Place one tortilla on a baking sheet. Spread a thin layer of enchilada sauce, then a layer of refried beans. Add a spoonful of taco meat and sprinkle with a little cheese. Top with a second tortilla.
• Add Toppings
• Spread a small amount of enchilada sauce on top of the second tortilla, then sprinkle with cheese.
• Bake
• Preheat the oven to 400°F (200°C). Bake the assembled pizzas for about 10 minutes, or until the cheese is melted and bubbly.
• Garnish and Serve
• Remove from the oven and top with diced tomatoes, sliced olives, and chopped green onions. Cut into wedges and serve immediately.