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Benjamin

Quick Copycat Taco Bell Mexican Pizza: Cozy, Cheesy Recipe You’ll Love

Bring the beloved Taco Bell Mexican Pizza right into your kitchen with this easy, homemade recipe! Crispy tortillas layered with seasoned beef, creamy refried beans, tangy enchilada sauce, and topped with a gooey three-cheese blend—it’s the ultimate Tex-Mex comfort food. Whether you’re recreating a fast-food favorite or looking for a fun twist on taco night, this dish is sure to be a hit with your family and friends.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Mexican pizzas
Course: Main Dish
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

For the Tortillas and Layers:
  • 8 6-inch tortillas
For the Beef Filling:
  • ½ pound ground beef 80 or 85% lean
  • ¼ cup old-fashioned oats
  • 1 tablespoon cornstarch
Beef Seasoning:
  • ½ teaspoon garlic salt
  • ½ teaspoon onion powder
  • 1½ teaspoons chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cocoa powder
  • ¼ cup water
For the Enchilada Sauce:
  • ½ cup enchilada sauce
  • ½ teaspoon sugar
  • ½ teaspoon onion powder
  • 1 teaspoon juice from diced green chilies
Cheese and Toppings:
  • ½ cup grated cheddar cheese
  • ½ cup grated mozzarella cheese
  • ½ cup grated Monterey Jack cheese
  • 1 large tomato diced

Method
 

  1. Preheat the Oven
  2. Preheat your oven to 350°F (175°C).
  3. Cook the Ground Beef
  4. In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease.
  5. Add the oats and all the beef seasoning ingredients (except the cornstarch). Stir to combine.
  6. Add ¼ cup of water and simmer until the liquid has reduced by half, about 5 minutes.
  7. Mix in the cornstarch and cook for another 3–4 minutes until thickened. Remove from heat and set aside.
  8. Assemble the Tortilla Layers
  9. Spread a layer of refried beans evenly across four tortillas.
  10. Add a layer of the cooked beef mixture on top of the beans.
  11. Place another tortilla on top of each beef-and-bean layer to create a sandwich-style base.
  12. Prepare the Enchilada Sauce
  13. In a small bowl, combine the enchilada sauce, sugar, onion powder, and green chili juice. Mix well.
  14. Top the Mexican Pizzas
  15. Spread a thin layer of the enchilada sauce over the top of each tortilla stack.
  16. Sprinkle the diced tomatoes evenly across the top, followed by the three-cheese blend (cheddar, mozzarella, and Monterey Jack).
  17. Bake the Pizzas
  18. Place the assembled pizzas on a baking sheet and bake for 10–15 minutes, or until the cheese is melted and bubbling.
  19. Serve and Enjoy
  20. Remove from the oven and let the pizzas cool slightly before slicing into quarters. Serve warm and enjoy!

Notes

  • Crispier Tortillas: For a crunchier base, lightly fry the tortillas in a skillet before assembling.
  • Vegetarian Option: Replace the beef with seasoned black beans or plant-based ground meat.
  • Customizable Spice: Add diced jalapeños, hot sauce, or extra chili powder for more heat.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the crispiest results.
  • Freezer Option: Assemble the pizzas without the enchilada sauce and cheese, then freeze for up to 2 months. Add the toppings before baking.

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