Description
This Copycat Taco Bell Mexican Pizza recipe recreates the iconic fast food favorite at home with a crispy fried tortilla base layered with seasoned ground beef, refried beans, taco sauce, and melted cheddar and mozzarella cheeses. Finished with fresh toppings like lettuce, tomatoes, jalapeños, and sour cream, it’s a delicious and satisfying twist on a beloved Mexican-inspired dish.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 packet taco seasoning (or homemade taco seasoning)
- 1 can (16 oz) refried beans
- 4 large flour tortillas (or use corn tortillas for gluten-free version)
- ½ cup taco sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Vegetable oil for frying
Optional Garnishes
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- Sour cream (for serving)
- Sliced green onions
- Jalapeños
Instructions
- Cook the beef: Brown the ground beef in a skillet over medium heat, breaking it apart as it cooks. Drain any excess fat, then add the taco seasoning along with water according to the seasoning packet instructions. Simmer until the mixture thickens and is well combined. Set aside.
- Fry the tortillas: In a large skillet, heat enough vegetable oil over medium-high heat to shallow fry the tortillas. Fry each tortilla for 1-2 minutes per side until they turn golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Assemble Mexican pizzas: Spread a thin layer of refried beans evenly over each fried tortilla. Top with a generous amount of seasoned ground beef, then drizzle with taco sauce. Sprinkle shredded cheddar and mozzarella cheeses over the beef.
- Stack and bake: Place a second tortilla on top of each layered tortilla to form a stack. Arrange the assembled Mexican pizzas on a baking sheet and bake in a preheated oven at 400°F (200°C) for 5-7 minutes, or until the cheese is melted and bubbly.
- Add toppings and serve: Remove the pizzas from the oven and let them cool slightly. Top with shredded lettuce, diced tomatoes, sliced green onions, jalapeños, and a dollop of sour cream if desired. Slice into wedges and serve warm.
Notes
- For a gluten-free version, substitute flour tortillas with corn tortillas.
- Adjust the level of jalapeños and taco sauce based on preferred spice level.
- To make it vegetarian, substitute ground beef with seasoned plant-based meat or sautéed vegetables.
- Leftovers can be stored in the fridge for up to 2 days and reheated in the oven for best results.
- Use freshly shredded cheese for better melting compared to pre-shredded cheese.
