This easy recipe recreates the classic drive-thru Mexican pizza using fresh ingredients in your own kitchen. It features crispy corn tortillas layered with seasoned beef, refried beans, and melted cheese for a satisfying meal.
List of ingredients
- 1 lb lean ground beef – provides the protein base.
- 1 packet taco seasoning (or homemade) – adds traditional Mexican flavors.
- 2/3 cup water (158g) – used to create the taco meat sauce.
- 1 Tablespoon oil – for crisping the corn tortillas.
- 20 corn tortillas – used for the top and bottom crusts.
- 2 cups refried beans (260g or 16 oz can) – creates a creamy middle layer.
- 1 1/4 cups red enchilada sauce (240g or 10oz can) – adds tang and moisture.
- 2 cups shredded cheddar cheese (226g) – binds the layers and adds richness.
- 1 Roma tomato, diced – used as a fresh garnish.
- 1/2 cup sliced olives (71g) – adds a salty finish.
- 3 green onions, chopped – provides a mild onion bite.
- Sour cream – used for final garnishing.
step-by-step instructions
- Cook the meat: Brown the ground beef in a skillet, crumbling it into small pieces with a wooden spoon. Drain off any excess grease thoroughly. Stir in the taco seasoning and water, then simmer until the liquid is mostly absorbed.
- Crisp the tortillas: Heat oil in a small skillet over medium-high heat. Fry each corn tortilla one at a time until both sides are golden and slightly crisp, flipping halfway through. Place the fried tortillas on paper towels to drain excess oil.
- Assemble the layers: Spoon a thin layer of red enchilada sauce onto a fried tortilla. Spread a layer of refried beans over the sauce, followed by a spoonful of the seasoned taco meat. Sprinkle with shredded cheese, then place a second fried tortilla on top. Spread another thin layer of enchilada sauce and a final sprinkle of cheese on the top tortilla.
- Bake: Place the assembled pizzas on a baking sheet. Bake at 400 degrees F for approximately 10 minutes, or until the cheese is fully melted and bubbling.
- Finish and serve: Garnish each pizza with diced Roma tomatoes, sliced olives, chopped green onions, and a dollop of sour cream. Cut into wedges for easier serving.
Professional Cooking Tips
Grate Your Own Cheddar Cheese
Freshly grated cheese melts much more smoothly than pre-shredded varieties. Pre-packaged cheese contains potato starch or cellulose to prevent clumping, which can interfere with the melting process. Using a block of cheddar ensures a gooey, consistent texture on top of the pizza.
Drain Ground Beef Thoroughly
Removing all excess grease from the beef prevents the corn tortillas from becoming soggy. Use a colander or a spoon to remove the fat before adding the taco seasoning and water. This ensures the meat maintains a hearty texture without releasing oil during the baking phase.
Maintain High Oil Temperature
Ensure the oil is hot before adding the tortillas to prevent them from absorbing too much fat. If the oil is too cool, the tortillas will become greasy rather than crisp. Test the oil by dropping a small piece of tortilla in; it should sizzle immediately upon contact.
Apply Sauce in Thin Layers
Avoid overloading the tortillas with enchilada sauce, as too much moisture can break down the corn crust. A thin, even spread provides the necessary flavor without making the base mushy. Use the back of a spoon to distribute the sauce to the edges of the tortilla.
Use a Meat Chopper for Fine Crumbles
Using a dedicated meat chopper or a sturdy wooden spoon helps create small, uniform crumbles of beef. Smaller pieces of meat distribute more evenly across the tortilla, preventing the pizza from tilting or falling apart during assembly. This also ensures every bite has a balanced ratio of ingredients.
Ingredient Substitutions
Swap Beef for Ground Turkey
For a leaner protein option, replace the lean ground beef with ground turkey or ground chicken. Use the same amount of taco seasoning and water to maintain the flavor profile. Brown the turkey completely, as it typically has a milder taste and requires thorough cooking.
Use Black Beans instead of Refried Beans
If you prefer a different texture, substitute refried beans with mashed black beans or pinto beans. Ensure the beans are mashed well enough to create a spreadable paste. This prevents the top tortilla from sliding off during the baking process.
Choose a Mild or Hot Enchilada Sauce
Adjust the heat level of the dish by selecting a mild, medium, or hot red enchilada sauce. If the store-bought sauce is too spicy, you can mix it with a small amount of tomato sauce to mellow the flavor. Ensure the sauce remains thick enough to sit on top of the tortillas.
Try a Pepper Jack Cheese Blend
While cheddar is traditional, replacing it with Pepper Jack or Monterey Jack adds a different flavor and extra meltability. A blend of these cheeses can provide both the sharp taste of cheddar and the creamy stretch of Jack cheese. Mix them in equal parts for the best result.
Gluten-Free Adaptation
This recipe is naturally close to gluten-free, but check the labels on your taco seasoning and enchilada sauce. Many brands use flour as a thickener, so choose certified gluten-free versions. Corn tortillas are generally gluten-free, but always verify the packaging for cross-contamination.
Serving Suggestions
Pair with Cilantro Lime Rice
Serve these pizzas alongside a portion of fluffy white rice seasoned with fresh lime juice and chopped cilantro. The acidity of the lime cuts through the richness of the cheese and beans. This provides a balanced side dish that complements the Mexican-inspired flavors.
Add Fresh Sliced Avocado
Place fresh avocado slices or a scoop of guacamole on top of the finished pizza. The creamy texture of the avocado pairs well with the crispiness of the fried corn tortillas. Add a pinch of salt and lime juice to the avocado to enhance the flavor.
Incorporate Pickled Jalapeños
For those who enjoy extra heat, add sliced pickled jalapeños to the garnish list. The vinegar tang from the pickling process provides a sharp contrast to the savory beef and melted cheese. You can place these inside the layers or on top of the cheese.
Serve with a Side of Corn Salad
A refreshing corn salad made with corn kernels, red onion, bell pepper, and a lime vinaigrette is an ideal accompaniment. The crunch and freshness of the salad balance the heavy, baked components of the pizza. It adds a vibrant color to the overall presentation.
Use a Taco Pizza Bar Setup
Instead of garnishing in the kitchen, place the diced tomatoes, olives, onions, and sour cream in separate bowls. This allows family members to customize their own pizza toppings. It is an interactive way to serve the meal, especially for children.
Storage and Reheating
Refrigerator Storage Guidelines
Store leftover Mexican pizzas in an airtight container in the refrigerator for up to three to four days. To prevent the pizzas from sticking together, place a piece of parchment paper between each layer. Keep the fresh garnishes, like tomatoes and onions, in separate containers.
Oven Reheating for Maximum Crispiness
To restore the crunch of the tortillas, reheat the pizzas in the oven at 350 degrees F for 5 to 10 minutes. Avoid covering them with foil, as this traps steam and makes the tortillas soft. This method is the best way to maintain the original texture.
Air Fryer Restoration
An air fryer is an excellent tool for reheating these pizzas quickly. Place the pizza in the basket at 350 degrees F for 3 to 5 minutes. The circulating air crisps the corn tortillas and melts the cheese without overcooking the center.
Microwave Reheating Method
If time is limited, the microwave can be used to warm the pizzas in 30 to 60 second intervals. Be aware that this will make the tortillas soft and lose their crunch. To minimize sogginess, place a paper towel underneath the pizza to absorb excess moisture.
Freezing Leftovers
These pizzas can be frozen for later use by wrapping them individually in aluminum foil and placing them in a freezer bag. They will stay fresh for up to two months. Thaw them in the refrigerator overnight before reheating in the oven or air fryer.
Make-Ahead Advice
Prepare the Taco Meat in Advance
The seasoned ground beef can be cooked several days ahead of time and stored in the fridge. When you are ready to assemble the pizzas, simply reheat the meat in a skillet or microwave. This reduces the active cooking time on the day of serving.
Pre-dice All Garnish Ingredients
Dice the Roma tomatoes, slice the olives, and chop the green onions a few hours before you start cooking. Store these toppings in small containers with lids. Having your mise en place ready allows for a faster assembly process once the tortillas are fried.
Pre-fry the Tortillas
You can fry the corn tortillas a few hours in advance and keep them on a wire rack to cool. If they lose some of their crispness, a quick 2-minute toast in the oven will bring the crunch back. Ensure they are completely cool before adding the sauce to prevent premature sogginess.
Prepare the Bean Mixture
If using canned refried beans, you can stir in a teaspoon of cumin or a splash of water to make them easier to spread. Do this a few hours before assembly and keep the mixture covered. This ensures the beans are smooth and easy to apply in a thin layer.
Troubleshooting Common Issues
Preventing Tortilla Cracking
If the corn tortillas are breaking during the frying process, they may be too dry. Quickly warm them in a damp paper towel in the microwave for 10 seconds before frying. This makes them more pliable and less likely to crack in the oil.
Fixing Too-Salty Meat
If the taco seasoning makes the beef too salty, add a small amount of unsalted tomato sauce or extra water. You can also stir in a pinch of brown sugar to balance the saltiness. Always taste the meat before assembling the pizzas to ensure the flavor is balanced.
Managing Cheese That Won’t Melt
If the cheese is not melting or bubbling, check your oven temperature with a thermometer. Ensure you are using a middle rack position to allow heat to circulate evenly. If using a very thick layer of cheese, you may need to add 2 to 3 extra minutes to the baking time.
Avoiding Bottom-Soggy Crusts
If the bottom tortilla is too soft after baking, try pre-baking the assembled pizza on a wire rack instead of a flat baking sheet. This allows heat to reach the bottom of the first tortilla. Alternatively, ensure the refried beans are spread thin and not clumped.
Handling Tortilla Sliding
If the top tortilla slides off the pizza, it is usually due to too much sauce or beans. Ensure the refried beans are pressed firmly into the bottom tortilla. Use a smaller amount of enchilada sauce to act as a glue rather than a lubricant.
Frequently Asked Questions
Can I use flour tortillas instead of corn?
Flour tortillas are not recommended because they do not crisp up in the same way as corn tortillas. They tend to remain soft or become overly tough when fried and baked. Corn tortillas provide the specific structure and crunch required for this copycat recipe.
Which red enchilada sauce is the best?
A medium-thick red enchilada sauce works best for this recipe. Avoid very thin, watery sauces as they will soak through the tortilla and make the pizza soggy. If your sauce is too thin, simmer it on the stove for a few minutes to reduce it before using.
Can I bake these pizzas in batches?
Yes, you can bake them in batches if your baking sheet is small. Keep the assembled pizzas at room temperature while the first batch cooks, or keep them chilled in the fridge. Bake them for the same amount of time once they enter the oven.
How do I avoid oil splatter when frying?
Pat the corn tortillas dry with a paper towel before placing them in the hot oil. Moisture on the surface of the tortilla causes the oil to pop and splatter. Use a skillet with higher sides to contain any oil that does jump during the frying process.
What is the best oil for frying tortillas?
Use a neutral oil with a high smoke point, such as canola, vegetable, or corn oil. Avoid using extra virgin olive oil as it can burn at the temperatures needed to crisp the tortillas. Neutral oils provide a clean taste that doesn’t distract from the taco flavors.
Print
Easy Homemade Mexican Pizza
- Total Time: 40 minutes
- Yield: 10 pizzas 1x
- Diet: General
Description
Our easy Taco Bell Mexican Pizza copycat recipe tastes better and is healthier than the ones from the drive thru. They have all the good stuff including taco meat, refried beans, and melted cheese inside crispy corn tortillas.
Ingredients
- 1 lb lean ground beef
- 1 packet taco seasoning
- 2/3 cup water
- 1 Tablespoon oil
- 20 corn tortillas
- 2 cups refried beans
- 1 1/4 cups red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 Roma tomato, diced
- 1/2 cup sliced olives
- 3 green onions, chopped
Instructions
- Cook meat: Cook ground beef, crumbling it into small pieces with a wooden spoon as it cooks. Remove any grease. Add taco seasoning and water and stir to combine.
- Crisp tortillas: Heat oil in a small skillet over medium-high heat. Once hot, cook corn tortillas one at a time until golden and slightly crisp on both sides, flipping half way through. Remove to a paper towel.
- Assemble: Spoon a thin layer of enchilada sauce on top of one corn tortilla. Spread a layer of refried beans, then spoonful of taco meat. Sprinkle cheese, then place a second corn tortilla on top. Spread with another spoonful of enchilada sauce and cheese.
- Bake: Bake at 400 degrees F for about 10 minutes or until cheese is melted and bubbly.
- Garnish: Garnish with olives, tomatoes, green onion and sour cream. Cut into wedges to serve.
Notes
Gluten-free Adaptations: Use gluten-free red enchilada sauce and taco seasoning. Reheating Instructions: Store leftovers covered in the refrigerator for up to a week. Reheat in the microwave, oven, air fryer, or skillet on the stove.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pizza
- Calories: 372 kcal
- Sugar: 4 g
- Sodium: 852 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.4 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 19 g
- Cholesterol: 53 mg