I love this recipe because it delivers that iconic Mexican pizza flavor with simple ingredients and straightforward steps. The contrast between the crispy tortillas and the soft, savory fillings is incredibly satisfying. I also like that I can control the seasoning, portion size, and toppings to make it exactly how I want.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Meat filling 1 lb ground beef 1 packet taco seasoning 2/3 cup water
Assembly 8 small flour tortillas or corn tortillas 1 can refried beans 1/4 cup water 1 cup red enchilada sauce or mild taco sauce 2 cups shredded Mexican blend cheese 1/2 cup diced tomatoes 1/4 cup sliced green onions Vegetable oil for frying
Directions
I start by browning the ground beef in a skillet over medium heat, breaking it apart as it cooks. Once it’s fully cooked, I add the taco seasoning and water, then simmer until the mixture thickens and coats the beef evenly.
In a small saucepan, I gently heat the refried beans and stir in the water until they’re smooth and easy to spread.
Next, I heat a thin layer of vegetable oil in a skillet and fry each tortilla until golden and crisp on both sides. I transfer them to paper towels to drain. When I want a lighter option, I bake them on a rack at 400°F until crunchy.
To assemble, I place one crispy tortilla on a baking sheet and spread a layer of warm refried beans over it. I add a portion of seasoned beef, then top it with a second crispy tortilla and gently press it down.
I spread enchilada or taco sauce over the top tortilla and sprinkle generously with shredded cheese. I finish with diced tomatoes and sliced green onions.
I bake the assembled pizzas in a preheated 400°F oven for 8 to 10 minutes, just until the cheese melts and everything is heated through. I let them rest for about 2 minutes before slicing into wedges.
Servings and Timing
This recipe makes 4 Mexican pizzas, serving about 4 people. Prep time takes around 15 minutes, cook time is about 20 minutes, and total time comes out to roughly 35 minutes.
Variations
I sometimes swap ground beef for ground turkey or shredded chicken. When I want extra heat, I add jalapeños or spicy taco sauce. I also like adding black olives or a drizzle of sour cream after baking for extra flavor.
Storage/Reheating
I store leftover components separately in the refrigerator for up to 3 days. When reheating assembled pizzas, I use the oven so the tortillas stay crispy. I avoid the microwave because it softens the layers too much.
FAQs
Can I use corn tortillas instead of flour?
I can, and they work great. I just make sure they’re fried or baked until very crisp.
How do I keep the pizzas from getting soggy?
I let the tortillas cool slightly after frying and keep the bean layer thin and even.
Can I make these ahead of time?
I prep the beef and beans ahead, but I assemble and bake just before serving for best texture.
What sauce tastes most like the original?
I usually use mild taco sauce or red enchilada sauce, depending on what I have on hand.
Can I make this vegetarian?
I replace the beef with seasoned beans or plant-based crumbles and it still turns out delicious.
Conclusion
This Taco Bell–style Mexican pizza is a recipe I love making when I want bold flavors and crunchy textures in one satisfying dish. It’s fun to assemble, easy to customize, and always hits the spot. Making it at home lets me enjoy a classic favorite whenever the craving strikes.
Crispy tortillas layered with seasoned beef, refried beans, zesty sauce, cheese, and fresh toppings. A homemade version of the fast food favorite—easy and delicious!
Author:Sarah
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings (makes 4 pizzas)
Category:Main Dishes
Method:Stovetop + Oven
Cuisine:Tex-Mex
Ingredients
→ Meat Filling
1 pound ground beef
1 packet taco seasoning
2/3 cup water
→ Assembly
8 small flour or corn tortillas
1 can refried beans
1/4 cup water
1 cup red enchilada sauce or mild taco sauce
2 cups shredded Mexican blend cheese
1/2 cup diced tomatoes
1/4 cup sliced green onions
Vegetable oil for frying
Instructions
Prepare the Beef:
In a skillet over medium heat, brown ground beef, breaking it apart. Add taco seasoning and 2/3 cup water. Stir and simmer until thickened and fully cooked.
Heat the Beans:
In a saucepan, gently warm refried beans. Stir in 1/4 cup water until smooth and spreadable.
Crisp the Tortillas:
Lightly fry tortillas in hot vegetable oil until golden and crispy on both sides. Drain on paper towels. Optional: bake at 400°F on a rack until crisp.
Assemble the Pizzas:
Place one crisp tortilla on a baking sheet.
Spread a layer of warm beans, then a layer of seasoned beef.
Top with a second tortilla and press gently.
Top the Pizza:
Spread a generous spoonful of enchilada or taco sauce over the top.
Sprinkle with shredded cheese, diced tomatoes, and green onions.
Bake and Serve:
Bake at 400°F for 8–10 minutes until cheese is melted.
Let sit 2 minutes, slice into wedges, and serve warm.
Notes
Let tortillas cool slightly before assembling to preserve crispness.
Customize with your favorite toppings like black olives, sour cream, or jalapeños.
For a vegetarian version, omit the beef and double the beans or use plant-based meat.
