This homemade Mexican Pizza recipe brings the beloved Taco Bell favorite right to your kitchen in just 40 minutes. A perfect fusion of Mexican and Italian cuisines, this crowd-pleasing dish layers seasoned meat and melted cheese between crispy tortillas, creating a restaurant-quality meal that’s both satisfying and budget-friendly.
Whether you’re feeding a family or hosting friends, this copycat version delivers authentic taste with simple ingredients you likely already have on hand.
Fresh Mexican Pizza Ingredients
- Ground Beef: 1 lb lean beef for optimal flavor and less grease
- Taco Seasoning: 1 packet or use homemade blend for personalized taste
- Corn Tortillas: 20 pieces, serving as the crispy base
- Refried Beans: 2 cups, creating a creamy layer
- Enchilada Sauce: 1¼ cups red sauce for authentic Mexican flavor
- Cheese: 2 cups shredded cheddar for melty goodness
- Fresh Toppings: Roma tomatoes, sliced olives, green onions for garnish
- Oil: 1 Tablespoon for tortilla crisping
- Water: ⅔ cup for seasoning blend
Step-by-Step Instructions
- Prepare the Meat: Cook ground beef until crumbly, drain excess fat, then mix with taco seasoning and water
- Crisp the Tortillas: Heat oil and cook tortillas until golden on both sides
- First Layer Assembly: Spread enchilada sauce, refried beans, and seasoned meat on one tortilla
- Create the Stack: Top with cheese and second tortilla, then add more sauce and cheese
- Bake to Perfection: Heat at 400°F for 10 minutes until cheese melts beautifully
- Final Touch: Garnish with fresh toppings and slice into wedges before serving
Cooking Tips for Perfect Mexican Pizza
Getting those corn tortillas just right is key! Heat your oil until it’s nice and hot – you’ll know it’s ready when a small drop of water sizzles. Cook each tortilla for about 30-45 seconds per side until they’re golden but still flexible.
If they get too crispy, they’ll break when you try to add toppings. Pat them with paper towels to remove extra oil – this helps keep your pizza crispy, not soggy!
Make It Your Way
Love spicy food? Add some diced jalapeños or a sprinkle of hot sauce! You can swap the ground beef for shredded chicken, ground turkey, or even black beans for a vegetarian version. The cheese is flexible too – try pepper jack for extra kick or a Mexican cheese blend. Some fans love adding shredded lettuce and diced avocado after baking for extra freshness.
Serving Ideas
Make taco night extra special by setting up a Mexican pizza bar! Put out all the toppings in separate bowls and let everyone build their own. These pizzas taste amazing with a side of Mexican rice or a fresh green salad. Don’t forget the hot sauce and extra sour cream for dipping those crispy edges!
Storage & Reheating
If you have leftover Mexican pizzas, keep them in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F for 5-7 minutes – this brings back that wonderful crispy texture! The microwave works too, but the tortillas won’t be as crispy. Add fresh toppings like tomatoes and green onions after reheating.
Mexican Pizza (Taco Bell Copycat)
Equipment
- Skillet
- Baking sheet
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 1 packet taco seasoning or homemade
- 2/3 cup water
- 1 Tablespoon oil
- 20 corn tortillas
- 2 cups refried beans or 16 oz can refried beans
- 1 1/4 cups red enchilada sauce or a 10oz can red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 Roma tomatoes diced
- 1/2 cup sliced olives
- 3 green onions chopped
Instructions
- Cook ground beef, crumbling it into small pieces with a wooden spoon as it cooks. Remove any grease. Add taco seasoning and water and stir to combine.
- Heat oil in a small skillet over medium-high heat. Once hot, cook corn tortillas one at a time until golden and slightly crisp on both sides, flipping half way through. Remove to a paper towel.
- Assemble Pizzas: Spoon a thin layer of enchilada sauce on top of one corn tortilla. Spread refried beans on and top with a spoonful of taco meat. Sprinkle cheese over the meat and place a second corn tortilla on top.
- Spread with another thin layer of enchilada sauce and sprinkle with more cheese.
- Bake at 400 degrees F for about 10 minutes, until cheese is melted and bubbly.
- Garnish with olives, tomatoes, green onion and sour cream. Cut into wedges to serve.
