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Taco Bell Mexican Pizza

a close up shot of a spatula grabbing a piece of Taco Bell Mexican Pizza on a wooden board
All the delicious cheesy goodness of pizza layered with the Mexican flavors of ground beef and tortillas will make this copycat Taco Bell Mexican pizza an instant hit.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4
Calories 692 kcal


  • 1 pound lean ground beef
  • cup water
  • 1 ounces taco seasoning
  • 8 soft taco-size flour tortillas
  • ½ cup vegetable oil
  • 16 ounces refried beans
  • 10 ounces red enchilada sauce
  • 2 cups mild cheddar cheese, finely shredded
  • ½ cup Roma tomatoes, diced
  • Sour cream, optional garnish
  • Sliced black olives, optional garnish
  • Thin sliced green onions, optional garnish


  • Using a 3 to 4-quart saucepan, sauté the ground beef over medium-high heat. Drain any excess grease.
  • Add the water and taco seasoning. Stir to combine and continue to cook over medium heat for an additional 5 minutes. Remove from heat and set it aside.
  • Line a standard baking sheet with paper towels and set it aside.
  • Preheat the oven to 400°F. Line 2 baking sheets with foil and lightly spray with nonstick spray. Set them aside.
  • Using a 10 or 12-inch skillet over medium-high heat, add the vegetable oil.
  • Carefully add the flour tortillas one at a time, cooking for 1½ to 2 minutes per side. Be careful not to burn the tortillas. Carefully transfer the cooked tortillas to the paper towel-lined baking sheet to drain. Repeat the process until all tortillas are cooked.
  • Place 1 of the cooked tortillas on the prepared baking sheet.
  • Spread ¼ cup of refried beans over 1 tortilla.
  • Evenly sprinkle ¼ cup of the seasoned cooked ground beef over the refried beans.
  • Evenly sprinkle 2 tablespoons of the shredded cheddar cheese over the seasoned ground beef.
  • Lay a second tortilla on top of the first layer. Spread 2 tablespoons of the red enchilada sauce.
  • Evenly sprinkle 2 teaspoons of diced tomato on top of the enchilada sauce.
  • Evenly sprinkle ¼ cup of shredded cheddar cheese over the tomato layer.
  • Once you have made the double-decker pizzas, bake for 7 to 8 minutes or until the cheese is completely melted.
  • Remove from the oven and slice as you would a pizza. Since the pizzas are smaller, slice the pizzas into 4 pieces. Top with sour cream, sliced black olives, and thin sliced green onion, if you wish. Serve while hot.


  • Ground beef can be batch cooked ahead of time and stored in the fridge or freezer to save time when preparing your recipe.
  • Warm up the refried beans in the microwave to make them easier to spread on the tortillas.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pizza at the lower end of the recommended baking time.


Calories: 692kcalCarbohydrates: 54gProtein: 49gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 127mgSodium: 2728mgPotassium: 581mgFiber: 10gSugar: 12gVitamin A: 2044IUVitamin C: 9mgCalcium: 539mgIron: 7mg