Easy Copycat Taco Bell Mexican Pizza Recipe for Home Cooks

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Easy Copycat Taco Bell Mexican Pizza® Recipe (Better Than Takeout!)

If you’ve been craving that crispy, saucy, cheesy Taco Bell Mexican Pizza® but don’t feel like driving to the drive-thru, you’re in the right place. This simple copycat Mexican Pizza recipe gives you all those familiar flavors at home: crunchy tortillas, seasoned beef, rich refried beans, tangy red sauce, and bubbling melted cheese. Plus, you’re in control of the ingredients, the spice level, and the toppings. Let’s make Mexican Pizza night a thing at your house.

A Quick Background: Taco Bell & The Iconic Mexican Pizza®

Taco Bell has been a fast-food favorite in the USA for decades. It’s the place we turn to when we want something salty, saucy, cheesy, and fast. The Mexican Pizza® became one of their most talked‑about menu items. Imagine:
  • A shatteringly crisp fried tortilla
  • A layer of savory, spiced ground beef and creamy refried beans
  • A second tortilla on top for that crunchy “pizza crust” bite
  • A smooth, tomato‑chile Mexican pizza sauce
  • Melted cheese that stretches just a little
  • Bright, fresh diced tomatoes and a sprinkle of green onion
It’s messy, crunchy, salty, and just a little spicy—the kind of comfort food that hits all the senses at once. Important note: Mexican Pizza® is a registered trademark of Taco Bell IP Holder, LLC. This recipe is a copycat version created for home cooks. It is not the original recipe, and we are not affiliated with or endorsed by Taco Bell in any way.

Why You’ll Love This Homemade Mexican Pizza Copycat

  • Fast weeknight dinner – Ready in about 30 minutes.
  • Uses simple ingredients – Mostly pantry and fridge staples.
  • Customizable – Make it mild or spicy, add veggies, switch up the meat, or go meatless.
  • Kid‑friendly – It’s basically taco pizza—what’s not to love?
Homemade copycat Taco Bell Mexican Pizza with crispy tortillas, seasoned beef, refried beans, red sauce, melted cheese, diced tomatoes, and green onions on a white plate.
Copycat Taco Bell Mexican Pizza® — crispy tortillas layered with seasoned beef, refried beans, red sauce, melted cheese, tomatoes, and green onions, made easily at home

At my house, this is our “Friday night fake‑out” dinner. Instead of grabbing bags from the drive‑thru, we line up tortillas on baking sheets and let everyone top their own. Less fighting over the last slice… usually.

Copycat Taco Bell Mexican Pizza®: Ingredients & Details

Recipe Yield

  • Servings: 4 Mexican Pizzas
  • Serving size: 1 Mexican Pizza (usually enough for 1 adult)

Approximate Time

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: about 30 minutes

Main Ingredients

For the crispy “pizza crusts” For the seasoned beef
  • 1 lb ground beef (80–90% lean)
  • 2–3 Tbsp taco seasoning (store‑bought or homemade)
  • 1/3 cup water
For the bean layer For the Mexican pizza “sauce” You can use mild red enchilada sauce right from the can, or mix this quick version: For toppings
  • 2 cups shredded Mexican blend cheese (or a mix of cheddar and Monterey Jack)
  • 1 medium tomato, finely diced
  • 2–3 green onions, thinly sliced (green parts only if you prefer milder flavor)
  • Optional: sliced black olives, pickled jalapeños, sour cream, hot sauce

Food Safety Notes

  • Cook ground beef to an internal temperature of at least 160°F. Use a food thermometer if possible.
  • Keep raw meat separate from ready‑to‑eat ingredients like cheese and tomatoes.
  • Wash hands, cutting boards, and knives after handling raw meat.
  • Refrigerate leftovers within 2 hours. Reheat to at least 165°F before eating.

Step‑by‑Step: How to Make Copycat Taco Bell Mexican Pizza®

Step 1: Prep your toppings

  • Dice the tomato and slice the green onions; set aside.
  • Preheat your oven to 400°F.
  • Line 2 baking sheets with parchment paper or lightly grease them.

Step 2: Cook the seasoned beef

  1. Place a large skillet over medium‑high heat.
  2. Add the ground beef. Cook, breaking it up with a spatula, until fully browned and no pink remains, about 6–8 minutes.
  3. Drain excess grease if needed (carefully pour into a heat‑safe container, not down the sink).
  4. Stir in taco seasoning and 1/3 cup water. Simmer 2–3 minutes until thickened and well coated.
  5. Check that the beef reaches 160°F internally.
  6. Turn off heat and set aside.

Step 3: Warm and loosen the beans

  1. In a small saucepan over low heat, add refried beans.
  2. Stir in 2–3 Tbsp water or broth until the beans are spreadable but not runny.
  3. Keep warm on low, stirring occasionally so they don’t scorch.

Step 4: Make or mix the Mexican pizza sauce

  1. In a small bowl, stir together the enchilada sauce, taco sauce, chili powder (if using), and sugar.
  2. Taste and adjust: add a pinch of salt, more sugar for sweetness, or more taco sauce for tang if you like.

Step 5: Crisp the tortillas

You have two main options here. Oven method (easier, less oil):
  1. Lightly spray or brush both sides of the tortillas with oil.
  2. Arrange on the prepared baking sheets in a single layer.
  3. Bake at 400°F for 5–7 minutes, flip, then bake another 3–5 minutes until golden and crisp. Watch closely—they can go from crisp to too dark quickly.
  4. Remove and cool slightly. They will crisp more as they cool.
Skillet method (taco‑bell‑style crunch):
  1. Heat 1–2 Tbsp oil in a large skillet over medium‑high heat.
  2. Pan‑fry one tortilla at a time, about 30–60 seconds per side, until puffed and lightly golden.
  3. Transfer to a paper towel‑lined plate to drain.
  4. Repeat, adding more oil as needed.

Step 6: Assemble the Mexican Pizzas

Each Mexican Pizza uses 2 tortillas. For each one:
  1. Bottom layer:
    • Place 1 crispy tortilla on a baking sheet.
    • Spread a thin layer of warm refried beans over it (about 1/4 cup).
    • Top with about 1/4 cup seasoned beef, spreading it evenly.
  2. Top “crust”:
    • Place a second crispy tortilla on top of the meat and beans, like a lid.
  3. Sauce & cheese:
    • Spoon 2–3 Tbsp of Mexican pizza sauce over the top tortilla. Spread it to the edges, like pizza sauce.
    • Sprinkle with about 1/2 cup shredded cheese.
Repeat for all 4 Mexican Pizzas.

Step 7: Bake until melty

  1. Place the assembled Mexican Pizzas in the oven at 400°F.
  2. Bake 5–8 minutes, until the cheese is fully melted and bubbly.

Step 8: Add fresh toppings and serve

  1. Remove from the oven and immediately top with diced tomatoes and green onions.
  2. Optionally add sliced olives, jalapeños, or a drizzle of hot sauce.
  3. Cut each Mexican Pizza into quarters using a sharp knife or pizza cutter.
  4. Serve warm. The tortillas will stay crispest if eaten right away.

Approximate Nutrition (Per Mexican Pizza)

These numbers are estimates and will vary based on your ingredients:
  • Calories: ~650–700
  • Protein: ~30–35 g
  • Carbohydrates: ~55–60 g
  • Fat: ~30–35 g
  • Fiber: ~8–10 g
  • Sodium: High (mainly from tortillas, seasoning, sauce, and cheese)
If you’re watching calories or sodium, see the modification ideas below.

Even Easier: Time‑Saving & Gadget Hacks

Sometimes you just want dinner on the table with the least effort possible. Here are a few shortcuts:

Use an air fryer for the tortillas

  • Lightly spray tortillas with oil.
  • Air fry at 375°F for 3–5 minutes, flipping halfway, until crisp.
  • Watch closely—the air fryer crisps them fast.

Use pre‑cooked meat

  • Use leftover taco meat from the night before.
  • Or use cooked rotisserie chicken, shredded and tossed with taco seasoning and a splash of broth.

Make a Mexican Pizza casserole

If assembling individual pizzas sounds like too much work:
  1. Grease a 9×13‑inch baking dish.
  2. Layer torn tortillas, refried beans, seasoned beef, sauce, and cheese, repeating layers.
  3. Finish with sauce and cheese on top.
  4. Bake at 375°F for 20–25 minutes until hot and bubbly.
  5. Top with tomatoes and green onions before serving.

Use store‑bought shortcuts

  • Bottled taco sauce or mild salsa instead of mixing your own sauce.
  • Pre‑shredded cheese blend.
  • Canned pre‑seasoned refried beans.

Allergy‑Friendly & Special Diet Variations

Gluten‑Free Mexican Pizza

  • Use gluten‑free corn tortillas (fry or air fry until crisp).
  • Check that your taco seasoning, enchilada sauce, and taco sauce are labeled gluten‑free.

Dairy‑Free

  • Use a dairy‑free shredded cheese that melts well.
  • Skip sour cream or use a dairy‑free version.

Vegetarian

  • Omit the beef and double the refried beans, or:
  • Use seasoned plant‑based “beef” crumbles cooked the same way.

Vegan

  • Use refried beans that are lard‑free (look for “vegetarian” on the label).
  • Skip beef or use plant‑based crumbles.
  • Use vegan cheese shreds and vegan taco/enchilada sauce.

Lighter / Lower‑Calorie Ideas

  • Use extra‑lean ground turkey instead of beef.
  • Use low‑fat cheese and go lighter on the amount.
  • Try low‑carb tortillas if they crisp well in your oven or air fryer.
If you have a specific allergy or diet question, think about which part of the recipe is the problem—tortillas, cheese, meat, or sauce—and swap that piece only. The overall method stays the same.

Serving Ideas & Leftovers

  • Serve with a simple side salad or chips and salsa.
  • Add guacamole or avocado slices for creaminess.
  • Leftovers keep in the fridge up to 3 days, but the tortillas will soften.
  • Reheat on a baking sheet at 375°F for 8–10 minutes to re‑crisp as much as possible.

Let’s Talk: Share Your Mexican Pizza Creations!

Did you grow up ordering Mexican Pizza® every time you went to Taco Bell? Or are you trying it for the first time at home?
  • Did you change up the toppings?
  • Did you try a gluten‑free or vegan version?
  • Did your kids build their own?
I’d love to hear how this copycat Taco Bell Mexican Pizza recipe worked for you. Please leave a comment with your tweaks, tips, or questions, and if you enjoyed it, share this recipe with a friend who misses the drive‑thru version. The more ideas we share, the better our homemade fast food nights get.

Important Disclaimers

Recipe disclaimer: This is a homemade copycat recipe inspired by Taco Bell’s Mexican Pizza®. It is not the original restaurant recipe. We do not have any insider knowledge, proprietary formulas, or confidential information. All ingredients and methods were developed independently for home cooking. Mexican Pizza® is a registered trademark of Taco Bell IP Holder, LLC. This recipe is not endorsed by or affiliated with Taco Bell.

Affiliate disclaimer: Simply Copycat Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. If you purchase through our Amazon links, we may earn a small commission at no extra cost to you. Thank you for supporting our recipes and our kitchen experiments!

Location: Georgetown, IN, USA

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