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Homemade Taco Bell Mexican Pizza Copycat

A simple and quick copycat recipe for the classic Taco Bell Mexican Pizza, featuring crispy shells, seasoned ground beef, refried beans, sauce, and melted cheese, topped with fresh ingredients.
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Equipment

  • Large skillet
  • Small pot or microwave-safe bowl For heating beans
  • Baking Sheet
  • Small bowl For sauce

Ingredients
  

Hauptzutaten

  • 1 lb Ground beef lean blend recommended
  • 1 bunch Fresh cilantro for garnish
  • 2 Garlic cloves minced
  • 0.5 tsp Garlic powder
  • 0.25 cup Green onions sliced, for topping
  • 0.5 cup Onion chopped
  • 1 small jar Pickled jalapenos sliced or chopped, for topping
  • 0.5 cup Tomatoes diced, for topping
  • 1 can Refried beans 15 oz
  • 0.25 cup Black olives sliced, for topping
  • 2 tbsp Taco sauce or salsa
  • 0.5 cup Tomato sauce
  • 0.25 tsp Chili powder
  • Salt to taste
  • Pepper to taste
  • 2 tbsp Taco seasoning
  • 1 tbsp Olive oil
  • 0.5 tsp Cumin
  • 8 Small flour tortillas or tostada shells Need two per pizza
  • 1 cup Cheddar cheese shredded
  • 1 cup Monterey jack cheese shredded
  • Sour cream for topping
  • 0.25 cup Water

Instructions
 

  • Get that Meat Ready: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Toss in the minced garlic and cook for another minute until fragrant. Add the ground beef and brown, breaking it up with a spoon. Once fully browned, drain off any excess grease. Stir in the taco seasoning, chili powder, cumin, salt, pepper, and water. Let it simmer for 5-7 minutes, or until most of the liquid has evaporated and the meat is nicely seasoned. Set aside.
  • Heat the Beans: While the meat simmers, warm the refried beans in a small pot or microwave-safe bowl. You want them spreadable.
  • Prepare the Shells: This is crucial for the crunch! If using small flour tortillas, you'll need to crisp them up. You can pan-fry them in a little oil until golden and crispy, bake them on a baking sheet until firm, or even use an air fryer. If using pre-made tostada shells, you can skip this step or just warm them slightly if you like. You need two crispy shells per pizza.
  • Build Your Pizza: Place one crispy tortilla/shell on a baking sheet (you might need two sheets depending on how many you make). Spread a layer of warm refried beans over the shell, going almost to the edge. Spoon some of the seasoned ground beef over the beans.
  • Add the Top Shell & Sauce: Carefully place a second crispy tortilla/shell directly on top of the beef layer. In a small bowl, stir together the tomato sauce and taco sauce/salsa. Spoon and spread this mixture over the top shell.
  • Cheese Please! Sprinkle the shredded cheddar and Monterey Jack cheeses generously over the sauce-covered top shell. Now is the time to be cheesy!
  • Bake Until Melty: Pop the baking sheet(s) into a preheated oven at 375°F (190°C) or under the broiler for a few minutes, just until the cheese is completely melted and bubbly. Keep a close eye on it, especially under the broiler, as it can brown quickly!
  • Top It Off: Once the cheese is melted, carefully slide the pizzas onto plates. Add your desired toppings: diced tomatoes, sliced black olives, sliced green onions, pickled jalapeños, a dollop of sour cream, and a sprinkle of fresh cilantro. Pile 'em on!
  • Serve & Enjoy: Cut into squares (the classic way!) or just dive right in! Be careful, they're hot and gloriously messy.

Notes

Drain ground beef well. Ensure tortillas are crispy for the best texture. Avoid over-saucing the top shell to prevent sogginess. Shred block cheese yourself for superior melting. Seasoned meat and refried beans can be prepped ahead and stored in the fridge. Best enjoyed fresh; leftovers can be stored 1-2 days in the fridge (shells will soften) and reheated in a toaster oven or air fryer.