Go Back
Delicious Mexican Pizza with toppings and spices

Taco Bell Mexican Pizza

A crispy, cheesy, and nostalgic meal that comes together quickly and is perfect for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fast Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound ground beef Use lean beef to reduce grease.
  • 1 packet taco seasoning
  • ¾ cup water
For the Tortillas
  • 1 cup vegetable oil Oil needs to shimmer, not smoke.
  • 8 pieces flour tortillas (taco size) Tortillas crisp best in medium heat.
For the Assembly
  • 15 ounce can refried beans Warm beans spread more smoothly.
  • 10 ounce can enchilada sauce
  • 2 cups shredded Mexican cheese blend Any Mexican cheese mix works well.
  • Diced tomatoes For topping.
  • Sliced green onion For topping.
  • Sliced olives For topping.
  • Sour cream For serving.

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. In a large skillet, brown and crumble the ground beef over medium-high heat. Drain excess grease.
  3. Add the taco seasoning and ¾ cup water to the beef, stir to combine, and bring to a boil. Reduce heat and simmer until thickened, about 5 minutes.
  4. Heat 1 cup vegetable oil in a separate skillet over medium heat. Cook each tortilla for 3–4 minutes until crispy and golden.
  5. Heat refried beans in a microwave-safe bowl until warm.
Assembly
  1. Spread beans on each fried tortilla.
  2. Spoon the seasoned beef over the beans and top with a second tortilla.
  3. Spread enchilada sauce and sprinkle cheese on top.
  4. Repeat to make the remaining pizzas.
  5. Place assembled pizzas on a nonstick baking sheet and bake for 8–10 minutes until cheese bubbles and tortillas are crispy.
  6. Top with diced tomatoes, green onions, olives, and a dollop of sour cream before serving.

Notes

For a smoky twist, try a drizzle of BBQ or swap the beef for smoky bacon. Leftovers can be stored in an airtight container and reheated for up to 3 days.