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Taco Bell Mexican Pizza

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Recreate the beloved Taco Bell Mexican Pizza in your own kitchen with layers of flavor and nostalgia.

Ingredients

Scale
  • 1 lb ground beef (or ground turkey/chicken)
  • 1 packet taco seasoning (or 2 Tbsp homemade blend)
  • 2/3 cup water
  • 8 small (6-inch) flour tortillas (or corn tortillas, lightly fried)
  • 1 can (15 oz) refried beans
  • 1/4 cup water (to thin beans slightly)
  • 1 cup red enchilada sauce (or mild taco sauce)
  • 2 cups shredded Mexican blend cheese (or cheddar/monterey jack)
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced green onions
  • 1/4 cup sliced black olives (optional)
  • Oil for frying (or cooking spray if baking)

Instructions

  1. Cook the meat: In a large skillet over medium heat, add the ground beef (or turkey/chicken). Use a wooden spoon to break it apart as it cooks. Add the taco seasoning and water. Stir until the meat is evenly coated. Let it simmer for about 5 minutes until fully cooked.
  2. Prepare the tortillas: If frying, heat about ¼ inch of oil in another skillet. Fry each tortilla for about 30 seconds on each side until golden brown. If baking, preheat the oven to 400°F (200°C) and bake the tortillas for about 5 minutes.
  3. Thinning the beans: In a small saucepan, combine the refried beans and 1/4 cup water. Heat over low while stirring, until smooth and spreadable.
  4. Assemble the pizza: On a baking sheet, start with two tortillas, layer with refried beans, seasoned meat, enchilada sauce, and cheese. Repeat with another tortilla and layers.
  5. Bake the pizzas: Once assembled, bake in the oven for about 10-15 minutes until the cheese is melted and bubbly.
  6. Garnish and serve: Remove from the oven and top with diced tomatoes, green onions, and olives. Slice into quarters and enjoy!

Notes

Experiment with toppings and feel free to make it vegetarian or add a spicy kick.

Nutrition

Keywords: Taco Bell, Mexican Pizza, comfort food, homemade, recipe

Find it online: https://ivoryapron.com/taco-bell-mexican-pizza-quick-copycat-recipe-20-minutes/