Name: Taco‑Bell Style Mexican Pizza
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 lb ground beef; 1 packet taco seasoning; ¾ cup water; 1 cup vegetable oil (for frying); 8 flour tortillas (taco size); 15 oz can refried beans; 10 oz can enchilada sauce; 2 cups shredded Mexican cheese blend; Diced tomatoes (for serving); Sliced green onions (for serving); Sliced olives (optional, for serving); Sour cream (for serving)

A crispy, cheesy, and flavor-packed take on the classic Taco Bell Mexican Pizza, this homemade version brings all the iconic layers together — golden fried tortillas, seasoned beef, creamy refried beans, savory enchilada sauce, and gooey melted cheese. I love topping it off with fresh tomatoes, green onions, and a dollop of sour cream for the ultimate fast-food-inspired meal, right from my kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef

1 packet taco seasoning

¾ cup water

1 cup vegetable oil (for frying)

8 flour tortillas (taco size)

15 oz can refried beans

10 oz can enchilada sauce

2 cups shredded Mexican cheese blend

Diced tomatoes (for serving)

Sliced green onions (for serving)

Sliced olives (optional, for serving)

Sour cream (for serving)

Directions

I preheat the oven to 400°F (205°C).

In a skillet over medium heat, I brown the ground beef until it’s no longer pink, then drain off the excess grease.

I add the taco seasoning and water, stir everything together, bring it to a boil, then let it simmer until thickened (about 4–5 minutes).

Meanwhile, I heat the vegetable oil in a large skillet over medium heat and fry the tortillas one at a time for 3–4 minutes per side until they’re golden and crispy. I set them aside on paper towels to drain.

I warm the refried beans until they’re easy to spread — the microwave or stovetop both work fine.

To assemble each pizza, I lay one fried tortilla down, spread a layer of refried beans, then top with seasoned beef. I place a second tortilla on top.

I spread enchilada sauce over the top tortilla and sprinkle it generously with shredded cheese.

I transfer the assembled pizzas to a baking sheet and bake for 8–10 minutes, or until the cheese is melted and bubbly.

I remove them from the oven and top with diced tomatoes, green onions, olives (if I’m using them), and a spoonful of sour cream. Then I slice into quarters and serve while hot.

Servings and timing

Servings: 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Calories: Approximately 480 kcal per serving

Variations

I sometimes swap the ground beef for shredded rotisserie chicken or ground turkey for a lighter twist.

For a vegetarian version, I skip the meat and add extra beans or sautéed vegetables like bell peppers and onions.

If I want a spicier kick, I stir some hot sauce or chipotle into the enchilada sauce before spreading it.

I love using different cheese blends — a combo of Monterey Jack and cheddar adds great flavor.

For a gluten-free option, I use corn tortillas and make sure the enchilada sauce and beans are gluten-free.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I place the slices on a baking sheet and warm them in a 350°F oven for about 10 minutes until heated through and the tortilla is crisp again. Microwaving works too, but the tortilla won’t be as crunchy. I avoid freezing the assembled pizzas since the texture of the tortillas doesn’t hold up well.

FAQs

How do I keep the tortillas crispy when making Mexican pizza?

I make sure to fry the tortillas until golden and drain them well on paper towels. If I’m assembling ahead of time, I wait to add the enchilada sauce until just before baking to avoid sogginess.

Can I bake the tortillas instead of frying them?

Yes, I can brush the tortillas lightly with oil and bake them at 400°F for 6–8 minutes per side until crispy, though they won’t be quite as crunchy as fried.

What’s the best cheese to use for Mexican pizza?

I usually go with a shredded Mexican cheese blend, which melts well and has a nice balance of flavors. Cheddar, Monterey Jack, or a combo of both also work great.

Can I make this ahead of time?

I can prep the components (cook the beef, fry the tortillas, shred cheese) ahead of time, but I assemble and bake the pizzas fresh so the tortillas stay crispy.

What can I use instead of enchilada sauce?

If I don’t have enchilada sauce, I’ve used salsa, taco sauce, or even a mix of tomato sauce with taco seasoning in a pinch.

Conclusion

This Taco Bell Style Mexican Pizza is a crave-worthy, fun-to-make meal that brings all the flavors of the fast-food favorite right into my kitchen. It’s crispy, cheesy, and endlessly customizable, making it perfect for family dinners or casual get-togethers. Once I tried this homemade version, it quickly became part of my regular recipe rotation.

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