I finally perfected my Copycat Taco Bell Mexican Pizza and I’m sharing the clever trick that makes the layers stack perfectly every time.
I never thought I could top my fast food cravings at home, but this Copycat Taco Bell Mexican Pizza surprised me, it hits all the wrong notes in the best way. It’s made with refried beans and seasoned ground beef and somehow becomes more than nostalgia, it’s a little louder and messier than you expect.
If you grew up sneaking bites in the car like I did you probably remember Taco Bell’s Mexican Pizza, and this take pokes at that memory without being a museum piece. It’s oddly addictive, imperfect and worth the tiny bit of trouble.
Ingredients
- Ground beef: hearty source of protein and iron, juicy and savory for big flavor.
- Refried beans: creamy plant protein, adds fiber and earthy comfort, keeps slices less dry.
- Flour tortillas: soft, carb rich base that crisps when fried, it’s mild and chewy.
- Pizza sauce: tomato forward, slightly acidic, adds bright tang and familiar pizza notes.
- Mexican cheese blend: melty combo gives salt, calcium and savory richness on every bite.
- Diced tomatoes: fresh burst, hydrate and lighten heavy layers with vitamin C and sweetness.
- Sour cream: optional tangy cream, brings coolness and kinda balances spicy or salty bites.
Ingredient Quantities
- 1 lb ground beef (80 to 85% lean)
- 1 packet (1 oz) taco seasoning mix or 2 1/2 tbsp homemade taco seasoning
- 1/2 cup water
- 1 can (16 oz) refried beans
- 8 medium flour tortillas, about 6 to 8 inch
- 1 to 2 cups vegetable or canola oil for frying
- 1 cup pizza sauce
- 1 1/2 cups shredded Mexican cheese blend (cheddar and Monterey Jack)
- 1 cup diced tomatoes, drained
- 1/4 cup sliced green onions
- 1/2 cup sour cream (optional)
- Salt and black pepper
How to Make this
1. Brown 1 lb ground beef in a skillet over medium high heat, breaking it up, season with the 1 oz taco seasoning packet and 1/2 cup water, simmer until the sauce is thick and most of the water is gone, taste and add a little salt and black pepper if needed.
2. Heat the refried beans in a small pot or microwave until spreadable, stir in a splash of water if too thick so they spread easily.
3. Pour 1 to 2 cups vegetable or canola oil into a heavy skillet to a depth of about 1/4 inch, heat to about 350 to 375 F, or until a small scrap of tortilla sizzles immediately.
4. Fry 8 medium flour tortillas, working in batches so you don’t overcrowd the pan, about 30 to 45 seconds per side or until golden brown and crisp, use tongs to flip, drain on paper towels and let cool slightly.
5. Preheat oven to 400 F and line a baking sheet with foil for easy cleanup.
6. Divide the warmed refried beans and seasoned beef into 8 equal portions. Place one fried tortilla on the baking sheet, spread each with beans, top with the beef, then spoon about 1 to 2 tablespoons pizza sauce over the meat and sprinkle with shredded Mexican cheese blend.
7. Top each with a second fried tortilla, press gently, add a little more pizza sauce and a final sprinkle of cheese on top to melt while baking.
8. Bake 5 to 8 minutes until the cheese is fully melted and bubbly, keep an eye so tortillas don’t burn.
9. Remove from oven, top each pizza with drained diced tomatoes, sliced green onions, and a dollop of sour cream if using. Serve hot, cut in half or quarters, enjoy.
Equipment Needed
1. Large heavy skillet (12 inch) for browning beef and frying tortillas
2. Small saucepan or microwave-safe bowl to warm the refried beans
3. Candy or deep-fry thermometer to get oil to about 350 to 375 F
4. Long tongs for flipping tortillas and stacking the pizzas, dont burn your fingers
5. Wooden spoon or sturdy spatula to break up beef and stir beans
6. Measuring cups and measuring spoons for water, oil and seasoning
7. Baking sheet plus aluminum foil for easy cleanup while baking
8. Paper towels or a wire rack to drain fried tortillas
9. Small strainer or slotted spoon to drain diced tomatoes
FAQ
Mexican Pizza (Taco Bell Copycat Recipe) Substitutions and Variations
- Ground beef: swap for ground turkey or chicken (leaner, add a tsp oil so it doesnt dry out), or use plant based crumbles like Beyond/Impossible for a vegetarian friendly version, or try cooked brown lentils mixed with taco seasoning for a cheap meatless option.
- Refried beans: use mashed whole black or pinto beans seasoned with a little cumin and salt, or grab canned vegetarian refried beans if you want dairy free, or make quick refried from canned pinto beans by mashing with a splash of oil and chili powder.
- Flour tortillas: swap for corn tortillas (they crisp up nice and are gluten free), or use small naan or flatbreads if you want a chewier crust, or use store bought tostada shells to skip the frying step.
- Vegetable oil for frying: use avocado oil or light olive oil for higher smoke point, or skip frying and brush tortillas with oil then bake at 425°F until crispy for a less greasy pizza.
Pro Tips
1) Test oil with a tiny scrap of tortilla so you know its hot enough, if it sizzles right away youre good. Dont overcrowd the pan or the temp will drop and the tortillas will soak up oil. Let them drain on paper towels or a wire rack and blot a bit so they stay crisp.
2) Keep the layers from getting soggy by using thin spreads of beans and just a spoonful of pizza sauce, you can always add more after baking. Warm the beans and meat before assembling so the cheese melts fast and you dont have to bake long.
3) Measure portions so every one gets the same amount, a small scoop or ice cream scoop works great. Press gently after stacking so fillings settle, and if you need to transport them stick a toothpick in the middle to hold things together.
4) Finish with fresh toppings after baking for brightness, tomatoes and green onions are best served cold. If you want extra bubbly cheese pop them under the broiler for 30 to 60 seconds but watch it the whole time cause it goes from perfect to burnt fast.
Mexican Pizza (Taco Bell Copycat Recipe)
I finally perfected my Copycat Taco Bell Mexican Pizza and I'm sharing the clever trick that makes the layers stack perfectly every time.
8
servings
519
kcal
Equipment: 1. Large heavy skillet (12 inch) for browning beef and frying tortillas
2. Small saucepan or microwave-safe bowl to warm the refried beans
3. Candy or deep-fry thermometer to get oil to about 350 to 375 F
4. Long tongs for flipping tortillas and stacking the pizzas, dont burn your fingers
5. Wooden spoon or sturdy spatula to break up beef and stir beans
6. Measuring cups and measuring spoons for water, oil and seasoning
7. Baking sheet plus aluminum foil for easy cleanup while baking
8. Paper towels or a wire rack to drain fried tortillas
9. Small strainer or slotted spoon to drain diced tomatoes
Ingredients
1 lb ground beef (80 to 85% lean)
1 packet (1 oz) taco seasoning mix or 2 1/2 tbsp homemade taco seasoning
1/2 cup water
1 can (16 oz) refried beans
8 medium flour tortillas, about 6 to 8 inch
1 to 2 cups vegetable or canola oil for frying
1 cup pizza sauce
1 1/2 cups shredded Mexican cheese blend (cheddar and Monterey Jack)
1 cup diced tomatoes, drained
1/4 cup sliced green onions
1/2 cup sour cream (optional)
Salt and black pepper
Directions
- Brown 1 lb ground beef in a skillet over medium high heat, breaking it up, season with the 1 oz taco seasoning packet and 1/2 cup water, simmer until the sauce is thick and most of the water is gone, taste and add a little salt and black pepper if needed.
- Heat the refried beans in a small pot or microwave until spreadable, stir in a splash of water if too thick so they spread easily.
- Pour 1 to 2 cups vegetable or canola oil into a heavy skillet to a depth of about 1/4 inch, heat to about 350 to 375 F, or until a small scrap of tortilla sizzles immediately.
- Fry 8 medium flour tortillas, working in batches so you don't overcrowd the pan, about 30 to 45 seconds per side or until golden brown and crisp, use tongs to flip, drain on paper towels and let cool slightly.
- Preheat oven to 400 F and line a baking sheet with foil for easy cleanup.
- Divide the warmed refried beans and seasoned beef into 8 equal portions. Place one fried tortilla on the baking sheet, spread each with beans, top with the beef, then spoon about 1 to 2 tablespoons pizza sauce over the meat and sprinkle with shredded Mexican cheese blend.
- Top each with a second fried tortilla, press gently, add a little more pizza sauce and a final sprinkle of cheese on top to melt while baking.
- Bake 5 to 8 minutes until the cheese is fully melted and bubbly, keep an eye so tortillas don't burn.
- Remove from oven, top each pizza with drained diced tomatoes, sliced green onions, and a dollop of sour cream if using. Serve hot, cut in half or quarters, enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 256g
- Total number of serves: 8
- Calories: 519kcal
- Fat: 33.7g
- Saturated Fat: 11.5g
- Trans Fat: 0.3g
- Polyunsaturated: 3.5g
- Monounsaturated: 18g
- Cholesterol: 64mg
- Sodium: 684mg
- Potassium: 790mg
- Carbohydrates: 44.6g
- Fiber: 5.1g
- Sugar: 5g
- Protein: 29.3g
- Vitamin A: 900IU
- Vitamin C: 6mg
- Calcium: 250mg
- Iron: 1.9mg
