Copycat Taco Bell Mexican Pizzas Recipe

I just made Copycat Taco Bell Mexican Pizzas under 400 calories and I’m serving a fresh family dinner that everyone actually asks for seconds of.

I’m obsessed with these Copycat Taco Bell Mexican Pizzas because they hit that exact loud, crunchy-saucy sweet spot I actually want for dinner. I love that Mexican Pizzas feel like a grown-up pizza night crossed with something weirdly nostalgic and totally family-friendly.

And they’re not precious. Just layers of refried beans, pizza sauce, melty shredded Mexican blend cheese and bright tomatoes that refuse to be boring.

Kid Friendly Mexican Recipes? I call these a win.

I make them when the kids are picky and when I want to eat with my hands and not apologize. I always go back often.

Ingredients

• Tortillas: soft base that holds everything together, so you can fold it up.
• Refried beans: creamy layer that adds heft and keeps it from falling apart.
• Ground beef: classic taco protein, salty and satisfying, the dish’s meat punch.
• Taco seasoning: spices that give taco vibes, it’s warm and a little smoky.
• Pizza or enchilada sauce: tangy tomato glue, keeps bites saucy and cozy.
• Mexican blend cheese: melty, gooey stretch that makes each slice addictive.
• Diced tomatoes: fresh pop and brightness, not watery so it stays crisp.
• Sour cream: cool dollop that tames heat and adds creamy tang.
• Vegetable oil: gives that crisp bottom shell, golden and crunchy.
• Salt and pepper: tiny tweaks that wake up every other ingredient.
• Green onions: fresh bite and color, makes it look homemade.
• Cilantro: bright herbal finish, optional if you like that punch.

Ingredient Quantities

• 8 small flour tortillas (6 inch) or 4 large burrito tortillas, warmed so they are pliable
• 1 (15 to 16 oz) can refried beans, smooth
• 1 pound ground beef
• 1 (1 oz) taco seasoning packet or 2 Tbsp homemade taco seasoning (1 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, pinch salt)
• 1 cup pizza sauce or mild enchilada sauce (plus a little extra if you like it saucy)
• 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack mix)
• 1 cup diced tomatoes, seeds removed so it is not watery
• 1/2 cup sour cream (for dolloping)
• 1/3 cup vegetable oil or canola oil for shallow frying the bottom shells
• Salt and black pepper, to taste
• Optional: sliced green onions or chopped cilantro for garnish

How to Make this

1. Warm the tortillas so they are pliable — microwave a stack wrapped in a damp paper towel for 20 to 30 seconds or heat briefly in a dry skillet.

2. Heat 1/3 cup oil in a large skillet over medium heat. Fry half the tortillas (or the bottom shells if using large burrito tortillas) one at a time until golden and crisp on both sides, about 30 to 45 seconds per side. Drain on paper towels and sprinkle lightly with salt.

3. While the shells cool, brown 1 pound ground beef in a skillet over medium-high heat, breaking it up with a spoon; season with salt and pepper. Drain excess fat.

4. Add 1 taco seasoning packet or 2 Tbsp homemade taco seasoning to the beef with about 1/4 cup water, stir, and simmer until the sauce clings to the meat, about 3 to 4 minutes. Taste and adjust salt.

5. Warm the refried beans in a small saucepan or microwave until spreadable; if too thick stir in a tablespoon or two of water to loosen.

6. Preheat oven to 375 F. Place the fried bottom shells on a baking sheet lined with foil or parchment.

7. Assemble each pizza: spread a layer of refried beans on the fried shell, spoon about 1 to 2 Tbsp pizza or enchilada sauce over the beans, top with a few tablespoons of seasoned beef, sprinkle 1/4 to 1/2 cup shredded Mexican blend cheese, then place an un-fried warm tortilla on top to form a sandwich.

8. Bake 8 to 12 minutes, until the cheese is melted and edges are warmed through. If you like a little extra sauce, brush a bit on top before baking.

9. Let rest a couple minutes, cut into quarters, then top with diced tomatoes, dollops of sour cream and optional green onions or cilantro. Serve warm and try not to eat them all at once.

Equipment Needed

1. Large heavy skillet for frying the shells and browning the beef (cast iron works great, trust me)
2. Small saucepan or microwave-safe bowl to warm the refried beans
3. Baking sheet lined with foil or parchment for baking the assembled pizzas
4. Slotted spoon or spatula to break up and stir the ground beef
5. Tongs or a spatula for flipping tortillas while frying and handling hot shells
6. Measuring cups and spoons for the oil, water, cheese and seasonings
7. Sharp knife and cutting board for dicing tomatoes and chopping green onions or cilantro
8. Paper towels for draining fried shells and blotting excess oil
9. Mixing spoon or rubber spatula to spread beans and sauce evenly on the shells

FAQ

Copycat Taco Bell Mexican Pizzas Recipe Substitutions and Variations

• Tortillas (8 small or 4 large) — swap for soft corn tortillas (press gently so they dont crack) or use store bought naan or thin pizza crust for a crunchier, more pizza like base.
• Refried beans — use mashed black beans (season with a little cumin and salt) or make quick refried pintos from a can by mashing with a splash of oil and garlic powder.
• Ground beef — substitute ground turkey or chicken for a leaner pie, or use seasoned plant based crumbles if you want it vegetarian but still meaty-ish.
• Shredded Mexican cheese — use just sharp cheddar or monterey jack for milder flavor, or swap in a vegan shredded cheese if you need dairy free (may melt differently).

Pro Tips

1. Frying tips: heat the oil until a small piece of tortilla sizzles right away, then fry quickly 30 to 45 seconds per side. Don’t overcrowd the pan or the oil temp will drop and they’ll soak up grease. Drain on paper towels and salt while hot, it sticks better that way.

2. Keep things from getting soggy: spread a thin layer of refried beans first, then dab a little cheese right on top of the beans before adding sauce and meat. The cheese acts like a moisture barrier so the bottom stays crisp longer.

3. Make the beef pop: brown the meat over medium-high so you get little caramelized bits, then add the seasoning with only about 1/4 cup water so it clings to the meat instead of making a soupy mess. Taste and adjust salt at the end, many packets are already salty.

4. Even, melty cheese: shred your own if you can, pre-shredded often has anti-caking stuff that melts weird. Put cheese both under and over the meat layer for extra gooeyness and better coverage.

5. Serve smart: let them rest 2 minutes after baking so the cheese sets a bit, slice into quarters with a sharp serrated knife to avoid squishing, and keep any extra sauce on the side so people can add more without turning the shells limp.

Copycat Taco Bell Mexican Pizzas Recipe

Recipe by Belinda Jay

0.0 from 0 votes

I just made Copycat Taco Bell Mexican Pizzas under 400 calories and I’m serving a fresh family dinner that everyone actually asks for seconds of.

Pin

Servings

8

servings

Calories

473

kcal

Equipment: 1. Large heavy skillet for frying the shells and browning the beef (cast iron works great, trust me)
2. Small saucepan or microwave-safe bowl to warm the refried beans
3. Baking sheet lined with foil or parchment for baking the assembled pizzas
4. Slotted spoon or spatula to break up and stir the ground beef
5. Tongs or a spatula for flipping tortillas while frying and handling hot shells
6. Measuring cups and spoons for the oil, water, cheese and seasonings
7. Sharp knife and cutting board for dicing tomatoes and chopping green onions or cilantro
8. Paper towels for draining fried shells and blotting excess oil
9. Mixing spoon or rubber spatula to spread beans and sauce evenly on the shells

Ingredients

• 8 small flour tortillas (6 inch) or 4 large burrito tortillas, warmed so they are pliable

• 1 (15 to 16 oz) can refried beans, smooth

• 1 pound ground beef

• 1 (1 oz) taco seasoning packet or 2 Tbsp homemade taco seasoning (1 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, pinch salt)

• 1 cup pizza sauce or mild enchilada sauce (plus a little extra if you like it saucy)

• 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack mix)

• 1 cup diced tomatoes, seeds removed so it is not watery

• 1/2 cup sour cream (for dolloping)

• 1/3 cup vegetable oil or canola oil for shallow frying the bottom shells

• Salt and black pepper, to taste

• Optional: sliced green onions or chopped cilantro for garnish

Directions

• Warm the tortillas so they are pliable — microwave a stack wrapped in a damp paper towel for 20 to 30 seconds or heat briefly in a dry skillet.
• Heat 1/3 cup oil in a large skillet over medium heat. Fry half the tortillas (or the bottom shells if using large burrito tortillas) one at a time until golden and crisp on both sides, about 30 to 45 seconds per side. Drain on paper towels and sprinkle lightly with salt.
• While the shells cool, brown 1 pound ground beef in a skillet over medium-high heat, breaking it up with a spoon; season with salt and pepper. Drain excess fat.
• Add 1 taco seasoning packet or 2 Tbsp homemade taco seasoning to the beef with about 1/4 cup water, stir, and simmer until the sauce clings to the meat, about 3 to 4 minutes. Taste and adjust salt.
• Warm the refried beans in a small saucepan or microwave until spreadable; if too thick stir in a tablespoon or two of water to loosen.
• Preheat oven to 375 F. Place the fried bottom shells on a baking sheet lined with foil or parchment.
• Assemble each pizza: spread a layer of refried beans on the fried shell, spoon about 1 to 2 Tbsp pizza or enchilada sauce over the beans, top with a few tablespoons of seasoned beef, sprinkle 1/4 to 1/2 cup shredded Mexican blend cheese, then place an un-fried warm tortilla on top to form a sandwich.
• Bake 8 to 12 minutes, until the cheese is melted and edges are warmed through. If you like a little extra sauce, brush a bit on top before baking.
• Let rest a couple minutes, cut into quarters, then top with diced tomatoes, dollops of sour cream and optional green onions or cilantro. Serve warm and try not to eat them all at once.

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: 243g
• Total number of serves: 8
• Calories: 473kcal
• Fat: 29g
• Saturated Fat: 8.9g
• Trans Fat: 0.5g
• Polyunsaturated: 4g
• Monounsaturated: 15.5g
• Cholesterol: 60mg
• Sodium: 615mg
• Potassium: 454mg
• Carbohydrates: 32g
• Fiber: 3.1g
• Sugar: 4g
• Protein: 29g
• Vitamin A: 1000IU
• Vitamin C: 8mg
• Calcium: 100mg
• Iron: 1.5mg