Ingredients
Here’s everything required to make a full batch of Better-Than-Taco-Bell Mexican Pizza, yielding 4 individual Mexican pizzas.
For the beef filling:
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/4 cup tomato sauce
- 1/4 cup water
For the pizza:
- 8 small flour tortillas (street taco size)
- 1 (16 oz) can refried beans
- 1½ cups Mexican blend shredded cheese
- 1 cup shredded cheddar cheese
- 1/2 cup red enchilada sauce or taco sauce
- Vegetable oil for crisping the tortillas
Fresh toppings:
- 1 Roma tomato, diced
- 1/4 cup sliced black olives
- 2 green onions, sliced
- Fresh cilantro, chopped
Optional toppings:
- Sour cream
- Pickled jalapeños
- Sliced avocado
- Hot sauce
- Queso fresco
- Jalapeño ranch
Instructions
Making Better-Than-Taco-Bell Mexican Pizza involves a few components, but following these steps closely will help you achieve a crispy, flavorful, restaurant-quality result.
Preheat the oven to 400°F (200°C).
Heat the olive oil in a skillet over medium-high heat. Add the onion and cook for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds.
Add the ground beef and cook until browned, breaking it into fine crumbles. Drain excess grease.
Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, pepper, tomato sauce, and water. Simmer for 5 minutes until thickened.
Meanwhile, lightly brush both sides of each tortilla with oil. Bake the tortillas for 4 to 5 minutes per side, or until golden and crispy. Allow them to cool slightly.
Warm the refried beans until spreadable.
Spread a thin layer of refried beans over four crispy tortillas.
Top with a generous layer of seasoned taco beef.
Sprinkle with a little Mexican cheese blend.
Place a second crispy tortilla on top of each stack.
Spread enchilada sauce or taco sauce over the top tortilla.
Cover generously with the remaining Mexican cheese blend and cheddar cheese.
Bake for 8 to 10 minutes, until the cheese is completely melted and bubbling.
Broil for 1 to 2 minutes if desired for lightly browned cheese.
Top with diced tomatoes, sliced olives, green onions, and chopped cilantro.
Serve immediately with sour cream, avocado, jalapeños, or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 Mexican pizzas
- Calories: Approximately 720 per serving