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The Ultimate Better-Than-Taco-Bell Mexican Pizza: Crispy, Cheesy Copycat Recipe

A thick, layered slice of Mexican pizza topped with melted cheese, sour cream, diced tomatoes, and black olives.
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Make a homemade version of the classic fast-food Mexican Pizza that is crispier and more flavorful. This recipe layers seasoned beef, refried beans, and cheese between two crispy tortillas for a quick weeknight meal.

Ingredients

Scale
  • 10 small flour tortillas
  • 1 tablespoon vegetable oil
  • 1 pound ground beef
  • 1 packet (1 ounce) taco seasoning mix
  • 1/2 cup water
  • 1 can (16 ounces) refried beans, warmed
  • 1 cup Mexican cheese blend, shredded
  • 1 cup pizza sauce or mild enchilada sauce
  • 1/2 cup Mexican cheese blend, shredded (for topping)
  • 1/2 cup diced tomatoes (optional garnish)
  • 1/4 cup sliced black olives (optional garnish)

Instructions

  1. Heat the vegetable oil in a large skillet over medium-high heat.
  2. Add the ground beef to the skillet and cook, breaking it apart, until browned. Drain off any excess grease.
  3. Stir in the taco seasoning mix and water. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly. Set aside.
  4. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly spray a baking sheet with cooking spray.
  5. Place five tortillas on the prepared baking sheet. Brush the tops lightly with water or oil to help them crisp.
  6. Bake the tortillas for 5 to 7 minutes, or until they are lightly golden and crisp. Remove from the oven.
  7. Spread about 1 tablespoon of warmed refried beans evenly over each of the five baked tortillas.
  8. Spoon about 2 tablespoons of the seasoned ground beef mixture over the beans on each tortilla.
  9. Sprinkle 1/4 cup of the first portion of shredded cheese over the beef layer on the five bottom tortillas.
  10. Top each with a second crispy tortilla.
  11. Spread about 2 tablespoons of pizza or enchilada sauce over the top tortilla layer of each pizza.
  12. Sprinkle the remaining shredded cheese over the sauce.
  13. Bake for an additional 5 to 8 minutes, or until the cheese is melted and bubbly.
  14. Remove from the oven. Garnish immediately with diced tomatoes and sliced olives, if using. Slice into wedges and serve hot.

Notes

  • For extra crispiness, you can lightly fry the tortillas instead of baking them until golden brown.
  • Use your favorite brand of taco seasoning or make your own blend for better flavor control.
  • If you prefer a spicier version, use hot enchilada sauce instead of mild sauce on top.

Nutrition

Find it online: https://magazinemeal.com/easy-mexican-pizza-copycat-recipe/