Copycat Taco Bell Mexican Pizza Recipe

I pulled this favorite from the archives, and one bite made it clear it never should have left. Now it has a permanent spot on my table, with the kind of flavor that makes everyone ask why I waited so long.

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I’m way too excited that the Taco Bell Mexican Pizza is back for good, but I still crave my own copycat version like it owes me money. I love that crunchy tortilla stack, the messy layers, the saucy bite, and that ridiculous fast-food nostalgia I never grew out of.

The ground beef hits savory and bold, while the refried beans bring that thick, creamy middle I’m obsessed with. And the cheese?

Melty, salty, a little chaotic. Exactly right.

I make this when I want drive-thru energy without leaving my kitchen. Crispy edges, tangy sauce, loaded bites.

My kind of dinner.

Ingredients

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Ground beef makes it hearty, taco-shop messy, and totally dinner-worthy.
Onion adds a little sweetness and keeps the meat from tasting flat.
Chili powder and cumin bring that classic Taco Bell-ish seasoned beef vibe.
Paprika, garlic powder, and onion powder make everything warmer and bolder.
Tomato paste gives the beef a saucy, rich bite that sticks around.
Refried beans help glue the layers together and add creamy comfort.
Flour tortillas fry up crisp, crunchy, and honestly kind of addictive.
Vegetable oil is what gives you that fast-food-style crispy shell.
Mexican pizza sauce tastes tangy, lightly sweet, and way better than plain salsa.
Cheddar and Monterey Jack melt into that gooey, cheesy top layer.
Diced tomatoes add freshness so it doesn’t feel too heavy.
Black olives bring salty little bites you’ll either love or pick off.
Green onions add crunch, color, and a tiny sharp kick.
Plus, the whole thing feels like takeout, but you made it.
Basically, it’s crunchy, cheesy, messy comfort food in pizza form.

Ingredient Quantities

1 pound ground beef

1/2 cup finely chopped onion

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon tomato paste

1/2 cup water

1 cup refried beans (about 8 ounces)

8 6-inch flour tortillas

1 to 2 cups vegetable oil for frying

Mexican pizza sauce:
- 1 cup tomato sauce
- 1 teaspoon sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- salt to taste

2 cups shredded cheddar and Monterey Jack cheese blend

1 cup diced tomatoes, drained

1/2 cup sliced black olives

1/4 cup sliced green onions

How to Make this

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1. Make the seasoned beef: heat a large skillet over medium-high heat, add ground beef and chopped onion, cook until beef is browned and onion is softened, drain excess fat.

2. Stir in chili powder, cumin, paprika, garlic powder, onion powder, salt and black pepper; add tomato paste and 1/2 cup water, simmer 5 to 7 minutes until sauce is thickened; keep warm.

3. Prepare Mexican pizza sauce: whisk together tomato sauce, sugar, onion powder, garlic powder, chili powder, dried oregano and salt to taste; set aside.

4. Heat 1 to 2 cups vegetable oil in a deep skillet to 350 F (175 C) or until a tortilla sizzles when briefly dipped. Fry each 6-inch flour tortilla one at a time for 15 to 30 seconds per side until golden and crisp, drain on paper towels.

5. Warm refried beans in a small saucepan or microwave until spreadable.

6. Assemble pizzas on a baking sheet: for each pizza, place one fried tortilla, spread about 2 tablespoons refried beans evenly over it, top with a few tablespoons of seasoned beef, spoon on 1 to 2 tablespoons pizza sauce, and sprinkle with shredded cheddar and Monterey Jack blend. Top with a second fried tortilla and press gently.

7. Spoon additional pizza sauce over the top tortilla and sprinkle with more shredded cheese to cover.

8. Bake in a 375 F (190 C) oven for 8 to 10 minutes until cheese is melted and bubbling.

9. Remove from oven and immediately top each pizza with diced tomatoes, sliced black olives and sliced green onions. Serve hot.

Equipment Needed

1. Large skillet for browning beef and simmering sauce
2. Deep skillet or heavy pot for frying tortillas
3. Candy or deep fry thermometer to check oil temperature
4. Wooden spoon or silicone spatula for stirring and spreading
5. Measuring cups and spoons for spices and liquids
6. Wire whisk for the pizza sauce
7. Small saucepan or microwave safe bowl to warm refried beans
8. Baking sheet for assembling and baking the pizzas
9. Tongs or slotted spoon plus paper towels for draining fried tortillas and cooked beef

FAQ

How do I prevent the tortillas from getting soggy?

Fry each tortilla until golden and crisp, drain on paper towels, and assemble just before serving so layers stay crisp.

Can I bake instead of frying the tortillas?

Yes. Brush tortillas lightly with oil and bake at 425 F on a sheet until golden and crisp, about 6 to 8 minutes per side, then assemble and bake briefly to melt cheese.

How can I make the beef mixture less greasy?

Drain excess fat after browning, then return meat to the pan, add tomato paste and water, and simmer to concentrate flavor without excess oil.

Can I make components ahead of time?

Yes. Cooked beef, refried beans, and pizza sauce keep in the fridge for 3 to 4 days. Fry tortillas just before assembling for best texture.

How do I reheat leftovers so the crust stays crisp?

Reheat in a 350 F oven on a wire rack for 8 to 10 minutes until warm and crisp. Avoid the microwave or the bottom will soften.

Any good variations for dietary needs?

For vegetarian, swap ground beef for seasoned crumbled tempeh or plant-based crumbles. Use low fat cheese or dairy free shreds to reduce calories or remove dairy.

Copycat Taco Bell Mexican Pizza Recipe Substitutions and Variations

Ground beef
- Ground turkey or chicken for a leaner option
- Plant based ground beef for a vegetarian/vegan alternative
Refried beans
- Mashed black beans or seasoned whole pinto beans if you prefer a chunkier texture
6 inch flour tortillas
- Small corn tortillas for a more authentic taco flavor
- Baked tortilla shells or tostada shells for extra crunch without frying
Cheddar and Monterey Jack blend
- Colby or Colby Jack for a milder flavor
- Shredded pepper jack for a spicier kick
- Vegan shredded cheese for a dairy free version

Pro Tips

1. Fry tortillas in small batches and keep them warm in a single layer on a cooling rack or paper towel-lined tray so they stay crisp and do not steam each other. If they need to wait longer, pop them in a 200 F oven for a few minutes to maintain texture.

2. Lightly toast the spices in the hot pan with the beef for 30 to 60 seconds before adding tomato paste and water. That extra heat will bloom the chili and cumin and give the meat a deeper, more rounded flavor.

3. Spread a very thin layer of refried beans and avoid overloading with sauce between layers. Too much moisture will make the center soggy; a modest amount of sauce on top helps the cheese bubble without weighing the stack down.

4. Finish with the fresh toppings right before serving and serve immediately. The tomatoes, olives and green onions add brightness and contrast to the hot, cheesy layers, so don’t let them sit on the pizza for long or they will lose their snap.

Copycat Taco Bell Mexican Pizza Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

527

kcal

Equipment: 1. Large skillet for browning beef and simmering sauce
2. Deep skillet or heavy pot for frying tortillas
3. Candy or deep fry thermometer to check oil temperature
4. Wooden spoon or silicone spatula for stirring and spreading
5. Measuring cups and spoons for spices and liquids
6. Wire whisk for the pizza sauce
7. Small saucepan or microwave safe bowl to warm refried beans
8. Baking sheet for assembling and baking the pizzas
9. Tongs or slotted spoon plus paper towels for draining fried tortillas and cooked beef

Ingredients

1 pound ground beef
1/2 cup finely chopped onion
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon tomato paste
1/2 cup water
1 cup refried beans (about 8 ounces)
8 6-inch flour tortillas
1 to 2 cups vegetable oil for frying
Mexican pizza sauce:
1 cup tomato sauce
1 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
salt to taste
2 cups shredded cheddar and Monterey Jack cheese blend
1 cup diced tomatoes, drained
1/2 cup sliced black olives
1/4 cup sliced green onions

Directions

Make the seasoned beef: heat a large skillet over medium-high heat, add ground beef and chopped onion, cook until beef is browned and onion is softened, drain excess fat.
Stir in chili powder, cumin, paprika, garlic powder, onion powder, salt and black pepper; add tomato paste and 1/2 cup water, simmer 5 to 7 minutes until sauce is thickened; keep warm.
Prepare Mexican pizza sauce: whisk together tomato sauce, sugar, onion powder, garlic powder, chili powder, dried oregano and salt to taste; set aside.
Heat 1 to 2 cups vegetable oil in a deep skillet to 350 F (175 C) or until a tortilla sizzles when briefly dipped. Fry each 6-inch flour tortilla one at a time for 15 to 30 seconds per side until golden and crisp, drain on paper towels.
Warm refried beans in a small saucepan or microwave until spreadable.
Assemble pizzas on a baking sheet: for each pizza, place one fried tortilla, spread about 2 tablespoons refried beans evenly over it, top with a few tablespoons of seasoned beef, spoon on 1 to 2 tablespoons pizza sauce, and sprinkle with shredded cheddar and Monterey Jack blend. Top with a second fried tortilla and press gently.
Spoon additional pizza sauce over the top tortilla and sprinkle with more shredded cheese to cover.
Bake in a 375 F (190 C) oven for 8 to 10 minutes until cheese is melted and bubbling.
Remove from oven and immediately top each pizza with diced tomatoes, sliced black olives and sliced green onions. Serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.