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Copycat Taco Bell Mexican Pizza

Two crispy tortillas layered with seasoned ground beef, creamy refried beans, salsa, and melted cheese. This homemade version of the iconic Taco Bell Mexican Pizza comes together in just 15 minutes and tastes even better than the original.
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Prep Time 5 minutes
Cook Time 9 minutes
Servings: 1
Course: Main Course
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Taco Meat
  • 1 lb ground beef 85 to 90% lean
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp chili powder
  • 1/4 tsp paprika
  • Pinch of cayenne pepper
  • Salt to taste
For the Pizza
  • 2 flour tortillas soft taco size, 6 inch
  • 2 tbsp refried beans warmed
  • 3 tbsp cooked taco meat
  • 1/4 cup Mexican cheese blend shredded
  • 2 tbsp salsa or enchilada sauce
  • Cooking spray
  • Optional Toppings
  • Diced tomatoes
  • Sliced green onions
  • Sour cream
  • Guacamole or sliced avocado
  • Pickled jalapeños
  • Fresh cilantro

Equipment

  • A medium skillet or frying pan is used for browning and cooking the taco meat through.
  • A baking sheet lined with a wire rack is essential. The rack lifts the tortillas off the surface so hot air reaches both sides and the bottom crisps up evenly.
  • A spatula is needed for breaking up the ground beef into small crumbles as it cooks.
  • A small spoon or offset spatula makes spreading the refried beans and sauce across the tortillas much easier without tearing them.
  • A pizza cutter or sharp knife is the cleanest way to slice the finished pizza into quarters.
  • An oven mitt or kitchen towel is needed for safely handling the hot baking sheet.

Method
 

  1. Make the Taco Meat
    Place a skillet over medium heat and add the ground beef. Let it sit for a couple of minutes without stirring so it starts to brown on the bottom. Once it has some color, use a spatula to break it into smaller crumbles. Add the onion powder, garlic powder, chili powder, paprika, cayenne, and salt. Stir well to coat the meat evenly in the seasoning. Continue cooking until no pink remains, then remove from heat and set aside.
  2. Prep the Tortillas
    Preheat the oven to 375 degrees Fahrenheit. Lightly spray both sides of each tortilla with cooking spray. Set a wire rack over a baking sheet and place the tortillas on the rack. Using a rack instead of placing them directly on the pan allows hot air to circulate underneath, which gives you a crispier result on both sides.
  3. Build the First Layer
    Lay one tortilla flat on a clean surface. Spread two tablespoons of warmed refried beans across it in an even layer, leaving a small gap around the edge. Spoon three tablespoons of the cooked taco meat over the beans. Scatter a small amount of shredded cheese over the meat. This middle layer of cheese is what holds the two tortillas together once baked.
  4. Add the Top Tortilla and Sauce
    Place the second tortilla directly on top of the first. Spread two tablespoons of salsa or enchilada sauce over the top surface in an even layer, just as you would sauce a regular pizza. Sprinkle the remaining shredded cheese generously over the sauce, covering it right to the edges.
  5. Bake Until Crispy
    Transfer the assembled pizza, still on the wire rack, into the preheated oven. Bake for 8 minutes, until the cheese on top is fully melted and the edges of the tortillas are golden and crispy. If you want more color on the cheese, switch the oven to broil for 30 to 60 seconds at the very end. Keep a close eye on it during broiling as it can go from golden to burnt very quickly.
  6. Rest and Serve
    Remove from the oven and allow it to sit for one minute before slicing. Use a pizza cutter to divide it into quarters. Add your toppings of choice while the pizza is still warm and serve immediately.

Notes

  • Flour tortillas are the only tortilla that works well here. Corn tortillas are too brittle and tend to crack and crumble under the weight of the filling. Stick with soft flour tortillas in the six-inch size.
  • Always warm the refried beans before spreading them. Cold beans from the can are stiff and will tear the tortilla as you try to spread them. Thirty seconds in the microwave is all it takes.
  • Do not overfill the layers. A couple of tablespoons of beans and a few spoonfuls of meat keep the pizza structurally sound. Too much filling causes the layers to slide apart when you pick up a slice.
  • Eat the pizza as soon as it comes out of the oven. The tortillas hold their crispiness for about 10 to 15 minutes before the moisture from the sauce and beans starts to soften them. This is not a recipe to make ahead.
  • All the components can be prepped in advance and kept separately in the refrigerator. When you are ready to eat, assembly takes under two minutes and the baking time is only eight minutes.
  • For a vegetarian version, skip the beef and double the refried beans. You can also add a layer of black beans or corn for extra texture and substance.
  • Leftover taco meat keeps in the refrigerator for up to four days and freezes well for up to three months. It is worth making a full pound at a time even if you only plan to make one or two pizzas.