I put together a Copycat Taco Bell Mexican Pizza using one surprising pantry swap that had everyone asking how I did it.

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I never thought I could capture that crunch and silly joy of Taco Bell’s classic, but my version surprised even me. This Mexican Pizza Taco Bell Copycat hits that nostalgic spot without pretending to be fancy.

I love how the flavor of seasoned ground beef and smooth refried beans bring back late night runs and messy laughs. I call it my Homemade Taco Bell Mexican Pizza because it keeps the guilty joy, the little contradictions and the bursts youll crave.

If you like comfort with a wink, read on and maybe you wont believe you made it at home.

Ingredients

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Flour tortillas: Soft starchy base that crisps when fried, gives the pizza its crunchy shell.
Ground beef: Rich in protein and iron, adds savory meaty flavor and satisfying bite.
Refried beans: Creamy fiber rich layer that boosts texture and keeps pizza filling.
Pizza sauce: Tomato forward, slightly tangy and sweet, anchors the overall Mexican pizza flavor.
Mexican blend cheese: Melts gooey, brings fat and protein, gives golden browning and salty tang.
Tomato: Fresh juicy crunch, adds brightness and a little acidity to cut richness.
Sour cream: Cool creamy tang that balances spice and adds silky mouthfeel, very addicting.
Taco seasoning: Packed with cumin chili and oregano, brings smoky spicy kick and salt.

Ingredient Quantities

8 small flour tortillas 6 inch (for the crispy shells)

about 1 cup vegetable oil for frying or shallow frying

1 lb ground beef 85 15

1 packet taco seasoning or about 2 tablespoons homemade taco seasoning mix

1/2 cup water

1 can refried beans 16 oz

1 cup pizza sauce

2 cups shredded Mexican blend cheese

1 medium tomato diced

1/4 cup sliced black olives

1/4 cup chopped green onions

1/2 cup sour cream

1/4 cup chopped fresh cilantro optional

Salt and pepper to taste

How to Make this

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1. Heat about 1 cup vegetable oil in a large skillet over medium high heat until shimmering and a wooden spoon held in the oil makes steady bubbles. Working in batches, shallow fry each 6 inch flour tortilla 30 to 45 seconds per side until golden and crisp. Drain on paper towels and keep warm. Dont stack them while hot or they’ll steam and get soft.

2. While shells fry, brown 1 lb ground beef in another skillet over medium high heat, breaking it up with a spatula. Season with salt and pepper as it cooks and drain excess fat if there’s a lot.

3. Add 1 packet taco seasoning (or about 2 tablespoons homemade mix) and 1/2 cup water to the browned beef. Stir and simmer until the sauce is thick and clings to the meat, about 3 to 5 minutes. Taste and adjust salt if needed.

4. Warm the 16 oz can of refried beans in a small pot or microwave until loose and spreadable. If too thick stir in a tablespoon or two of water. Season with a pinch of salt and pepper.

5. Preheat oven to 400 F and line a baking sheet with foil. This will finish the pizzas and melt the cheese without making shells soggy.

6. Assemble pizzas using 2 shells per pizza (8 tortillas makes 4 pizzas): place one fried shell on the sheet, spread a thin even layer of refried beans (about 2 to 3 tablespoons), spoon on a thin layer of pizza sauce (about 1 to 2 tablespoons), add a generous spoonful of seasoned beef, then sprinkle a little shredded Mexican blend cheese, diced tomato, sliced black olives and chopped green onions.

7. Top with the second fried shell and press gently to seal. Sprinkle more of the shredded cheese on top so it melts and helps stick the layers together.

8. Bake 5 to 8 minutes until the cheese is melted and edges are hot and slightly crisp. You can broil 1 minute at the end if you want extra browning but watch closely so it doesnt burn.

9. Remove from oven, let rest 1 to 2 minutes, then dollop about a tablespoon or two of sour cream on each, sprinkle chopped cilantro if using, extra green onions and a final crack of black pepper. Slice like a pizza and serve hot.

Equipment Needed

1. Large heavy skillet (about 10 to 12 inch) for shallow frying the tortillas
2. Medium skillet for browning the ground beef
3. Wooden spoon and a spatula to test the oil and break up the meat
4. Tongs or a slotted spoon to flip and lift hot tortillas
5. Plate or tray lined with paper towels to drain and keep shells warm
6. Baking sheet plus foil to finish pizzas in the oven
7. Small saucepan or microwave safe bowl for heating refried beans
8. Cutting board and a sharp chef knife for tomatoes green onions and cilantro
9. Measuring cups and spoons plus a can opener for the beans and seasonings

FAQ

Q: Can I bake the tortillas instead of frying them?
A: Yes, you can. Brush each 6 inch flour tortilla lightly with oil and drape over the bars of an upside down baking sheet or lay flat on a wire rack and bake at 450 F for about 8 to 12 minutes until crisp. Theyll be less greasy than fried shells but still crunchy.

Q: How do I keep the pizza from getting soggy?
A: Layer smartly: spread a thin layer of refried beans first to protect the shell, drain the seasoned beef well, use just enough pizza sauce, and melt cheese in a very hot oven so you finish fast. Add fresh toppings like tomato sour cream and cilantro after baking.

Q: Can I make parts ahead of time?
A: Absolutely. Cook and cool the meat and beans and store in the fridge for up to 3 days. Assemble and bake just before serving. Assembled pies dont freeze well though you can freeze the cooked meat or beans for up to 3 months.

Q: What if I want a vegetarian version?
A: Swap the ground beef for seasoned crumbled tofu, cooked lentils, or a plant based crumble. Cook with the same taco seasoning and water so the flavor stays familiar.

Q: Can I use corn tortillas instead of flour?
A: You can but expect them to be more fragile and prone to cracking when you form or fry them. If using corn, warm them well first so they bend easier, or bake them flat for a different style.

Q: Whats the best way to reheat leftovers so they stay crispy?
A: Reheat on a wire rack in a 350 F oven or in a toaster oven for 8 to 10 minutes. Microwaving will make them soggy so try to avoid that.

Mexican Pizza (Taco Bell Copycat Recipe) Substitutions and Variations

Flour tortillas (6 inch): swap for corn tortillas (double them up so they don’t fall apart), store bought crispy tostada shells, or small baked pita rounds for a thicker crust. Corn ones are less flexible so warm them first.
Vegetable oil for frying: use canola oil, avocado oil, or peanut oil, any neutral oil with a high smoke point works fine.
Ground beef 85 15: try ground turkey, ground chicken, or plant based crumbles for a leaner or meatless option, or go for Mexican chorizo if you want more punch but drain excess fat.
Sour cream: plain Greek yogurt, Mexican crema, or a dairy free sour cream if you need vegan, Greek yogurt is tangier so thin with a little milk if you want.

Pro Tips

– Keep the shells crisp: cool them on a wire rack and hold them in a warm oven (about 200 F) on a single layer until you’re ready to assemble, dont stack them while hot or theyll steam and go soft. A rack keeps air circulating so the oil doesnt make them soggy.

– Thin layers win: spread just a little bean and sauce, and scatter cheese between layers to act like glue, this prevents a heavy, soggy middle and helps everything heat evenly when baked. If you pile stuff on, the shells will lose their crunch.

– Shortcut and flavor hack: loosen refried beans with a splash of taco sauce, stock, or water and stir in a handful of cheese or a little butter for creaminess, also add a pinch more seasoning if the canned beans taste flat. Works great if you reheat leftovers too.

– Safety and time saver: keep a thermometer or do the wooden spoon test to hold oil temp steady, and use a slotted spatula so you can drain shells well before resting them, less oil means less limpness later. If youre baking instead of frying, brush the tortillas with a little oil and bake until browned for a lighter version.

Mexican Pizza (Taco Bell Copycat Recipe)

Recipe by Nicky Smith

0.0 from 0 votes

I put together a Copycat Taco Bell Mexican Pizza using one surprising pantry swap that had everyone asking how I did it.

Servings

servings

Calories

543

kcal

Equipment: 1. Large heavy skillet (about 10 to 12 inch) for shallow frying the tortillas
2. Medium skillet for browning the ground beef
3. Wooden spoon and a spatula to test the oil and break up the meat
4. Tongs or a slotted spoon to flip and lift hot tortillas
5. Plate or tray lined with paper towels to drain and keep shells warm
6. Baking sheet plus foil to finish pizzas in the oven
7. Small saucepan or microwave safe bowl for heating refried beans
8. Cutting board and a sharp chef knife for tomatoes green onions and cilantro
9. Measuring cups and spoons plus a can opener for the beans and seasonings

Ingredients

8 small flour tortillas 6 inch (for the crispy shells)
about 1 cup vegetable oil for frying or shallow frying
1 lb ground beef 85 15
1 packet taco seasoning or about 2 tablespoons homemade taco seasoning mix
1/2 cup water
1 can refried beans 16 oz
1 cup pizza sauce
2 cups shredded Mexican blend cheese
1 medium tomato diced
1/4 cup sliced black olives
1/4 cup chopped green onions
1/2 cup sour cream
1/4 cup chopped fresh cilantro optional
Salt and pepper to taste

Directions

Heat about 1 cup vegetable oil in a large skillet over medium high heat until shimmering and a wooden spoon held in the oil makes steady bubbles. Working in batches, shallow fry each 6 inch flour tortilla 30 to 45 seconds per side until golden and crisp. Drain on paper towels and keep warm. Dont stack them while hot or they'll steam and get soft.
While shells fry, brown 1 lb ground beef in another skillet over medium high heat, breaking it up with a spatula. Season with salt and pepper as it cooks and drain excess fat if there's a lot.
Add 1 packet taco seasoning (or about 2 tablespoons homemade mix) and 1/2 cup water to the browned beef. Stir and simmer until the sauce is thick and clings to the meat, about 3 to 5 minutes. Taste and adjust salt if needed.
Warm the 16 oz can of refried beans in a small pot or microwave until loose and spreadable. If too thick stir in a tablespoon or two of water. Season with a pinch of salt and pepper.
Preheat oven to 400 F and line a baking sheet with foil. This will finish the pizzas and melt the cheese without making shells soggy.
Assemble pizzas using 2 shells per pizza (8 tortillas makes 4 pizzas): place one fried shell on the sheet, spread a thin even layer of refried beans (about 2 to 3 tablespoons), spoon on a thin layer of pizza sauce (about 1 to 2 tablespoons), add a generous spoonful of seasoned beef, then sprinkle a little shredded Mexican blend cheese, diced tomato, sliced black olives and chopped green onions.
Top with the second fried shell and press gently to seal. Sprinkle more of the shredded cheese on top so it melts and helps stick the layers together.
Bake 5 to 8 minutes until the cheese is melted and edges are hot and slightly crisp. You can broil 1 minute at the end if you want extra browning but watch closely so it doesnt burn.
Remove from oven, let rest 1 to 2 minutes, then dollop about a tablespoon or two of sour cream on each, sprinkle chopped cilantro if using, extra green onions and a final crack of black pepper. Slice like a pizza and 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.