A Taco Bell copycat recipe, this Mexican Pizza is made with fried tortillas, refried beans, taco meat, lots of cheese, and your favorite taco toppings. It’s a delicious alternative to your everyday tacos and quick and easy to make!
Craving more tex-mex copycat favorites? Don’t miss our Chipotle Steak Burrito.
Copycat Taco Bell Mexican Pizza
Mexican Pizza was a super popular Taco Bell item for a long time and people came unhinged when it was removed from the menu. HA. I think they brought it back but then removed it again. I’m honestly not sure about the current status…but the good news is, you can make your Taco Bell Mexican Pizza at home with this recipe!
Just like the Taco Bell version, this Mexican Pizza is made with refried beans and taco meat between two crunchy tortillas, topped with enchilada sauce, cheese, and a few toppings. These are quick and easy to assemble, especially if you have leftover taco meat, and are just so good!
Mexican Pizza Ingredients
This ingredients list is very close to the OG Taco Bell Mexican Pizza ingredients list, so you can create the best copycat version at home.
(Scroll below to the printable recipe card for all the measurements and details.)
- Ground beef – Cooked with taco seasoning for flavor.
- Tortillas – Opt for the taco-sized ones that are 6 inches.
- Nonstick spray – For browning the tortillas.
- Refried beans – You can use low fat or full fat.
- Enchilada sauce & taco sauce – Add loads of flavor. I like to use my homemade enchilada sauce.
- Mexican cheese – Colby Jack or cheddar also work fine in a pinch.
- Tomatoes & olives – The final toppings! If you’re not a fan of olives, you can skip them.
Recipe Variations
Just like tacos, there are many ways to switch up this Taco Bell pizza.
- Make it spicy. Like some heat to your food? Add some chopped jalapenos or use the hot taco sauce.
- Use ground turkey. Swap out the ground beef for ground turkey, if preferred.
- Can these be made without the beans? Technically, yes, but without the beans, it will be quite messy and difficult to eat. The beans act like a “glue” and hold the meat in.
- Make it vegetarian. For a vegetarian Mexican pizza, simply omit the ground beef in the recipe.
Flour or Corn Tortilla?
Does Taco Bell use flour or corn tortillas to make their Mexican pizza? According to their website, they use flour tortillas – but when they first released the pizzas, they were made on corn tortillas that were fried to get super crispy. So use whatever you prefer!
How to Make Mexican Pizza
These Taco Bell Mexican Pizzas come together in less time than it’d take you to go to the drive-thru.
(Scroll down to the printable recipe card for all the measurements and details, and don’t miss the video below.)
- Brown the tortillas. Spray each side of the tortillas and cook in a skillet until golden brown. Cool.
- Cook the meat. Brown the ground beef and drain any grease. Stir in the taco seasoning and water.
- Prepare the other ingredients. Combine the enchilada and taco sauces in a small mixing bowl. Warm the refried beans in the microwave.
- Assemble the pizzas. Spread a layer of beans on a tortilla. Top with ground beef and another tortilla. Top with enchilada sauce and sprinkle with cheese.
- Bake. Bake in the oven until the cheese is bubbly.
- Add the toppings. Top each pizza with tomatoes and olives. Enjoy.
Video: How to Make Taco Bell Mexican Pizza
Serving Suggestions
If you want to give your Taco Bell pizza some extra flavor, try topping it with some additional sauces, like sofrito, salsa verde, or pico de gallo. Sour cream is another great topping.
While this is a meal on its own, it’s always fun to serve it up with some other Mexican classics like chips and guacamole. And, of course, nothing washes it down better than a margarita! (Or some horchata for the kids.)
Storage
It’s best to enjoy your Mexican pizzas immediately but if there are leftovers, they can be stored in the fridge for up to 2 days, ideally without the olive and tomato toppings as then it’s easier to reheat. Keep them covered or wrapped in foil. Reheat in the oven until the pizza is warmed through.
More Copycat Recipes:
- Chick-fil-A Frosted Lemonade
- Wendy’s Frosty Copycat
- Chili the Kid {Dog Haus Copycat}
- Dole Whip {Disney copycat}
- Zuppa Toscana {Olive Garden copycat}
- Asian Chicken Salad (Applebee’s copycat}
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Mexican Pizza {Taco Bell Copycat}
Ingredients
- 1 pound ground beef
- 1 taco seasoning packet
- 1/2 cup water
- 8 small taco size tortillas (6 inch)
- nonstick spray
- 16 ounces refried beans
- 1 cup red enchilada sauce
- 1/2 cup taco sauce
- 8 ounces shredded Mexican cheese
- 1/4 cup diced tomatoes
- 2.25 ounce can sliced black olives
Instructions
- Preheat the oven to 400°F.
- Spray both sides of the tortillas with nonstick cooking spray. Warm a skillet or griddle to medium heat and cook each side of the tortillas until golden brown. Allow them to cool completely.
- Brown your ground beef in a large skillet over medium-high heat. Drain the grease from the meat. Stir in the taco seasoning and water. Cook until the sauce has formed.
- Combine the enchilada sauce and taco sauce in a small mixing bowl, and set it aside.
- Place your beans in a microwave-safe container and heat them until they have warmed and loosened, about 2 to 3 minutes.
- Spread a layer of beans onto a tortilla and top it with a quarter of the ground beef.
- Place another tortilla on top. Spread a few spoonfuls of the enchilada sauce onto the tortilla.
- Sprinkle the top with a 1/4 cup of cheese.
- Repeat this with the remaining ingredients.
- Place it in the oven until the cheese is bubbly, about 3 to 4 minutes.
- Top each pizza with tomatoes and olives. Cut into quarters and enjoy.
Loved making this at home – thanks for sharing!
I think they finally brought it back on their menu for good, but I love this homemade version – thanks for sharing!
BETTER than Taco Bell! I might never be able to eat theirs again! The Enchilada sauce was fabulous, too. I am glad I took the time to follow your recipe.