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My Mexican pizza is a Taco Bell copycat that features seasoned taco meat, cheese, and refried beans layered and baked between two tortillas. It’s so easy to make and perfect for a weeknight dinner.
If you’ve been lucky enough to indulge in a Taco Bell Mexican pizza, you know just how delicious this Mexican twist on the Italian staple is.
Now, I’ve given it my homemade spin and my family reckons it’s even better! It’s both adult and kid-approved, healthier than the Taco Bell version, easy to customize, and a lifesaver for busy weeknights (ready in 15 minutes!). It’s also the best use of leftover taco meat.
Table of Contents
Why I love this recipe
- It’s healthier than Taco Bell. You know exactly what’s going into these pizzas, and you can adjust the ingredients and toppings to make them even more nutritious.
- So customizable! Customize the pizzas any way you like, with different toppings, another kind of taco meat, more veggies, and more!
- Quick and easy. This recipe cooks up in under 15 minutes, making it a fun and delicious weeknight dinner.
If you enjoy unique pizza recipes, try my birria pizza, chicken crust pizza, and Sicilian pizza.
★★★★★ REVIEW
“Made these for dinner tonight and they are absolutely delicious 😋 everyone loved these, even the picky eaters lol thank you for sharing, I’ll be making these again.” – Melissa
Key Ingredients
- Onion and garlic. This pair of aromatics is a must for the most flavorful beef.
- Ground beef. Lean to extra lean ground beef is best. If your ground beef has more fat, you may need to brown the meat first, drain the excess fat, and then combine it with sautéed onion, garlic, and seasonings.
- Taco seasoning. Use your favorite store-bought brand or make your own.
- Oil. To crisp the taco meat and the tortillas.
For the pizza:
- Flour tortillas. These are best for this recipe. Corn tortillas will work, but they don’t hold up as well when weighed down by the toppings. If all you have are corn tortillas at home, use a double layer for the bottom and top.
- Refried beans. Keep it simple with store-bought refried beans or make your own.
- Enchilada sauce. Again, a can of red enchilada sauce from the store works, or you can make enchilada sauce from scratch. Green enchilada sauce is a great alternative, too!
- Cheese. I used equal parts mozzarella and Mexican-blend cheese, but any good melting cheese works. Try pepper jack, cheddar, Havarti, Colby, or Monterey jack.
- Toppings. I used diced tomato, sliced black olives, finely chopped green bell peppers, and sour cream, but you can get as creative as you want. Check out the taco-topping ideas below.
How to make Mexican pizza
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Cook the ground beef. Cook the onion and garlic in a skillet, then add the ground beef and taco seasoning and continue cooking until the meat is no longer pink.
Step 2- Warm the tortillas. Warm more oil in a new pan, then add one or two tortillas and crisp on both sides.
Step 3- Assemble. Place one crisped tortilla on a baking sheet and top it with refried beans and seasoned taco meat. Top it with a second crisped tortilla. Pour enchilada sauce and sprinkle both kinds of cheese on top.
Step 4- Bake. Transfer the assembled pizzas to the oven and bake until the cheese is melted. When they’re done, top the Mexican pizzas with the taco toppings of your choice.
Arman’s recipe tips
- You don’t want the cheese to ooze off the sides as the pizzas bake, so leave about a ½-inch border around the edges of the tortillas.
- Don’t crowd the pizzas on one baking sheet. You may need to use two baking sheets if your tortillas are large.
- Swap out the ground beef with ground chicken, ground pork, or ground turkey. I’ve even had success making a meat-free version using chipotle sofritas.
- Change the vegetables, and use thinly sliced mushrooms, zucchini, and even summer squash.
Storage instructions
To store: I highly recommend eating the pizzas as soon as they come out of the oven. Any leftovers will keep for about two days in a sealed container in the fridge, but they tend to become soggy quickly.
If you’re anticipating leftovers, don’t add any fresh toppings. Instead, store the pizzas and toppings in separate containers, so they don’t become soggy as quickly.
To reheat: Place the leftover pizzas on a parchment-lined baking sheet and reheat in a 375°F oven until the cheese is remelted and the tortilla’s crispiness is restored.
More recipes for Mexican night
If you tried this Mexican Pizza Recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Mexican Pizza Recipe
Video
Ingredients
- 1 small onion diced
- 2 cloves garlic minced
- 2 tablepoons oil divided
- 12 ounces ground beef
- 1 tablespoon taco seasoning
- 6 medium flour tortillas
- 15 ounces refried beans
- 1/2 cup enchilada sauce
- 1 cup mozzarella cheese
- 1 cup Mexican shredded cheese
- 1/2 cup tomatoes diced
- 2 tablespoons black olives
- 1/2 large green bell pepper diced
Instructions
- In a non-stick pan, add the olive oil and place over medium heat. Once hot, add the onion and garlic and cook until fragrant. Add the ground beef and taco seasoning, and cook until the beef is no longer pink.
- Preheat the oven to 200C/400F. Line two large baking sheets with parchment paper.
- Heat the oil in a new pan and crisp up the tortillas on both sides.
- Place a tortilla on a baking sheet. Place some refried beans on a tortilla, followed by some ground beef mixture. Place another tortilla on top, cover it with some enchilada sauce, and then 1/3 of the mozzarella cheese, 1/3 of the Mexican cheese. (Keep some room from the edge, so the cheese doesn’t fall off). Repeat the process until all three tortilla pizzas are done.
- Place the pizzas in the oven and bake until the cheese has melted.
- Remove from the oven and sprinkle with sliced tomatoes, olives, and finely chopped bell peppers. Serve with sour cream on top.
Thank you for your recipe. However I only cook low carb/keto which is a total of 20-30 carbs per day. Are you able to vacillate this please?
Lenre
I just made these – they’re delicious!
You mentioned storing the Mexican pizza for three days. Sorry, it does not last that long. You have some warm out of the skillet one night and you want the rest for breakfast or lunch
Turned out really good!
Which of these ingredients are spicy?
This I was preparing for weeks as I want to make it soon and to be perfect!
What is the substitute for enchilada sauce? I couldnt find it.
Wow this must be amazing taste!
Excellent, so much better than most restaurants offer. Loved it!
I modified it for keto by using mission carb balance tortillas and taking out the refried beans(which my kids won’t eat anyway)
Huge hit and super tasty!
Made these for dinner tonight and they are absolutely delicious 😋 everyone loved these, even the picky eaters lol thank you for sharing, I’ll be making these again.