This homemade Taco Bell–style Mexican pizza brings together crispy tortillas, seasoned beef, creamy beans, rich sauce, and melted cheese in one irresistible layered dish. It captures the nostalgic fast-food favorite while being easy to prepare in your own kitchen with simple, familiar ingredients.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers bold, satisfying flavors with a perfect balance of crunch and creaminess. It’s customizable, family-friendly, and much more affordable than eating out. The layers come together quickly, making it ideal for both weeknight dinners and casual gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the beef layer
1 lb ground beef
1 packet taco seasoning (about 1 oz)
3/4 cup water
For the bean layer
1 can refried beans (16 oz)
For the pizza base
8 small flour tortillas (8-inch)
1/2 cup vegetable oil, for frying
For the sauce
1 cup enchilada sauce
For the topping
2 cups shredded Mexican-style cheese blend
1/2 cup diced tomatoes
1/4 cup sliced black olives
2 tablespoons chopped green onions
Directions
Heat a skillet over medium heat and add the ground beef. Cook until browned, breaking it apart as it cooks. Drain excess fat if needed. Add the taco seasoning and water, stir well, and simmer for 5 minutes until thickened. Remove from heat and set aside.
In a small saucepan, warm the refried beans over low heat, stirring until smooth and spreadable. Set aside.
Heat the vegetable oil in a wide skillet over medium heat. Fry each tortilla one at a time for about 30 seconds per side until golden and crispy. Transfer to a paper towel-lined plate to drain.
Preheat the oven to 400°F (200°C).
To assemble, place one crispy tortilla on a baking sheet. Spread a thin layer of refried beans on top, followed by a layer of seasoned beef. Place a second tortilla on top. Spread enchilada sauce evenly over the tortilla and sprinkle generously with shredded cheese.
Repeat with remaining tortillas to make four pizzas.
Bake for 8–10 minutes, or until the cheese is fully melted and bubbly. Remove from the oven and top with diced tomatoes, sliced olives, and green onions. Let rest for 2 minutes before slicing.
Swap ground beef with ground chicken or ground turkey for a lighter option.
Use corn tortillas instead of flour tortillas for extra crunch and a more traditional flavor.
Add sliced jalapeños for heat or drizzle with mild chili sauce for extra spice.
Include a layer of sautéed onions and bell peppers for added texture and flavor.
Storage/Reheating
Store leftover pizzas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 8–10 minutes to restore crispiness. Avoid microwaving if possible, as it can make the tortillas soft.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the beef and beans in advance and assemble the pizzas just before baking.
What tortillas work best for this recipe?
Small flour tortillas fry well and hold the layers together, but corn tortillas also work if you prefer more crunch.
Can I bake the tortillas instead of frying them?
Yes, you can brush tortillas lightly with oil and bake at 400°F until crisp, flipping once.
Is this recipe spicy?
It is mildly spiced. You can adjust heat by choosing mild or spicy taco seasoning and enchilada sauce.
Can I freeze Mexican pizza?
It’s best enjoyed fresh, but you can freeze assembled, unbaked pizzas for up to 1 month.
What cheese melts best?
A Mexican-style blend works well, but mozzarella and cheddar also melt nicely.
Can I make this vegetarian?
Yes, replace the beef with seasoned beans or sautéed vegetables.
How do I keep the pizza crispy?
Make sure tortillas are fully crisp before assembling and avoid overloading with sauce.
Can I add extra toppings?
Absolutely. Shredded lettuce, diced onions, or a spoon of sour cream after baking work well.
What side dishes go well with this?
Simple rice, a fresh salad, or roasted vegetables pair nicely with this dish.
Conclusion
This Taco Bell–style Mexican pizza is a fun, flavorful meal that brings a beloved classic straight to your table. With its crispy layers and customizable toppings, it’s a recipe you’ll come back to whenever you’re craving something comforting, bold, and satisfying.
A homemade version of Taco Bell’s Mexican Pizza featuring crispy tortillas layered with seasoned beef, refried beans, enchilada sauce, melted cheese, and fresh toppings. Easy to make and packed with bold, nostalgic flavors.
Ingredients
1 lb ground beef
1 packet taco seasoning (about 1 oz)
3/4 cup water
1 can refried beans (16 oz)
8 small flour tortillas (8-inch)
1/2 cup vegetable oil, for frying
1 cup enchilada sauce
2 cups shredded Mexican-style cheese blend
1/2 cup diced tomatoes
1/4 cup sliced black olives
2 tablespoons chopped green onions
Instructions
Heat a skillet over medium heat and add the ground beef. Cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Add taco seasoning and water to the beef, stir, and simmer for 5 minutes until thickened. Set aside.
In a small saucepan, warm the refried beans over low heat until smooth and spreadable. Set aside.
Heat vegetable oil in a wide skillet over medium heat. Fry each tortilla for about 30 seconds per side until golden and crispy. Drain on paper towels.
Preheat the oven to 400°F (200°C).
To assemble, place one crispy tortilla on a baking sheet. Spread a thin layer of refried beans, followed by seasoned beef.
Top with a second tortilla, then spread enchilada sauce and sprinkle with shredded cheese.
Repeat with remaining tortillas to make four pizzas.
Bake for 8–10 minutes until the cheese is melted and bubbly.
Remove from oven and top with diced tomatoes, black olives, and green onions. Let rest 2 minutes before slicing.
Notes
Use corn tortillas for a crunchier texture and gluten-free option.
Prepare beef and beans ahead of time for faster assembly.
For a vegetarian version, replace beef with more beans or sautéed vegetables.
