Taco Bell Mexican Pizza Recipe: Easy and Delicious Copycat

If you’ve ever found yourself craving that iconic Taco Bell Mexican Pizza, this recipe is going to make your day. I remember when Taco Bell took it off the menu for a while, let’s just say, my kitchen became a test lab until I nailed the perfect copycat version. And now, I can’t wait to share it with you.

This Mexican Pizza recipe (copycat Taco Bell) brings together the best of both worlds: the crunch of golden fried tortillas, the bold flavor of seasoned beef, and the gooey, melty layers of cheese that make every bite irresistible. It’s the kind of meal that hits all the right notes, savory, cheesy, and just a little messy in the best way possible.

Let’s Make This Mexican Pizza Recipe (Taco Bell Copycat Style!)

Taco Bell Mexican Pizza

Recipe by Souhail Jr

0.0 from 0 votes

Course: Lunch, DinnerCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

540

kcal

A crispy, cheesy, and flavor-packed homemade version of the Taco Bell favorite!

Cook Mode

Keep the screen of your device on

Ingredients

• 8 small flour tortillas

• 1 pound ground beef

• 1 packet taco seasoning mix

• 1 can refried beans

• 1 cup enchilada sauce

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 2 tomatoes, diced

• 0.25 cup sliced black olives

• 2 green onions, chopped

• Vegetable oil for frying

Directions

• Start by heating a skillet with just a thin layer of vegetable oil. Fry each small flour tortilla until it’s beautifully golden and crisp, about two to three minutes per side does the trick. Set them on a paper towel to drain any extra oil while you get the filling ready.
• Brown your ground beef in a skillet over medium heat. Once it’s cooked through, drain off any excess fat, stir in your taco seasoning mix, and simmer it with water (follow the package directions). The goal here is to let that sauce thicken and soak into every bit of the meat, this is where the flavor really starts to come alive.
• Preheat your oven to 400°F. Place half of your crispy tortillas on a baking sheet, then spread a layer of refried beans over each one. Top the beans with your seasoned beef. Press another tortilla on top to create the pizza “sandwich.”
• Spread enchilada sauce across the top tortilla, then sprinkle on your cheese blend, half cheddar, half Monterey Jack. Add the toppings: diced tomatoes, sliced black olives, and green onions.
• Bake them in the oven for about 10 minutes, just until the cheese is bubbly and perfectly melted. Cool slightly before cutting into quarters (if you can wait that long). Then, serve warm and enjoy that nostalgic crunch and melty, savory goodness.

Notes

• For extra crispiness, bake the fried tortillas in the oven at 375°F for 3–4 minutes before assembling.
• Swap enchilada sauce for a bolder homemade version
• You can easily make it vegetarian by skipping the beef and doubling up on beans or adding sautéed veggies.
• Love spice? Add jalapeños, hot sauce, or a pinch of crushed red pepper.
• To keep things lighter, use whole wheat tortillas or air fry them instead of pan-frying.

Nutrition Facts

• Total number of serves: 4
• Calories: 540kcal
• Fat: 28g
• Sodium: 960mg
• Carbohydrates: 38g
• Fiber: 6g
• Sugar: 4g
• Protein: 30g

Did you make this recipe?

Tag @therecipemasterblog on Instagram and hashtag it with #therecipemaster

Like this recipe?

Follow @therecipemasterblog on Pinterest

Follow us on Facebook!

Follow The Recipe Master on Facebook

Here’s Why This Copycat Mexican Pizza Recipe Totally Works

There’s something downright irresistible about this homemade version of Taco Bell’s classic. The flavors are bold, the texture is spot-on, and the best part? You control every ingredient. Whether you’re recreating a childhood favorite or just craving a fun twist for Taco Tuesday, this recipe checks all the boxes.

Here’s why it works so well:

• The crispy tortillas make the perfect crust. Instead of traditional dough, we pan-fry small flour tortillas until golden and crunchy. It gives that signature crunch without the fuss of making dough from scratch (though if you’re craving a real pizza night later, check out this Italian Pizza Dough Recipe: An Authentic Taste of Naples for something totally different).
• Layered flavor in every bite. The seasoned ground beef, creamy refried beans, tangy enchilada sauce, and melted cheese come together like a Tex-Mex symphony. Beans add more than flavor, they’re rich in nutrients, as noted in All About Beans: Nutrition, Health Benefits, Preparation and Use in Menus.
• Customizable for everyone. Want it vegetarian? Swap the beef for sautéed peppers and onions. Need it spicy? Add jalapeños or a drizzle of hot sauce on top.
• It’s fast and family-friendly. From start to finish, you’ll have dinner on the table in about 30 minutes, and everyone can build their own pizza.
• Tastes even better the next day. The flavors meld beautifully overnight, making leftovers something to look forward to.

What to Prep Ahead (So Dinner’s a Breeze Later)

I’m all about saving time when it comes to weeknight cooking. With just a few minutes of prep earlier in the day, you’ll breeze through this recipe when dinner time hits. Here’s what you can do ahead:

• Cook the ground beef with the taco seasoning and store it in an airtight container in the fridge for up to 2 days.
• Fry and cool the tortillas ahead of time. Keep them crispy by storing them in a paper towel–lined container.
• Chop the toppings (tomatoes, green onions, and olives) and refrigerate them separately in small containers.
• Grate the cheeses and combine them in a bowl so they’re ready to sprinkle.
• Pre-make or measure out the enchilada sauce to save an extra step at dinner time.

With everything prepped, you can have these pizzas assembled and baked in under 15 minutes, perfect for a quick and satisfying meal.

Pro Tips for Success (Because Little Tricks Make a Big Difference)

You know that feeling when a recipe just clicks, the crust is crisp, the cheese melts perfectly, and the flavors all come together in one glorious bite? That’s exactly what I want for you here. Over time, I’ve tested a few tricks to make this copycat Taco Bell Mexican Pizza even better at home, and trust me, they make all the difference.

• Don’t skip the double fry or bake trick. If you want that classic crunch, lightly fry the tortillas first, then bake them for a few minutes before assembling. It keeps them sturdy enough to hold all the toppings.
• Use freshly shredded cheese. Pre-shredded cheese has anti-caking agents that can make it melt unevenly, shred your own cheddar and Monterey Jack for that gooey, pull-apart texture.
• Spice up your sauce. If you love bolder flavor, try swapping the enchilada sauce for a homemade one like this flavorful Taco Sauce Recipe. It adds a punch that tastes even closer to the real Taco Bell version.
• Don’t overload the layers. It’s tempting to go heavy on the beans and beef, but too much will make the pizza soggy. A thin, even layer is your friend here. Use less sauce to keep the crust crisp, The Sauce Mistake That’s Making Your Enchiladas Soggy explains why.
• Let it cool slightly before cutting. The cheese and sauce need a minute to set so you can slice cleanly without losing your toppings.

Variations to Try (Because You Can Totally Make It Your Own)

One of the best things about this recipe is how easily it adapts to your mood, or what’s hanging out in your fridge. Whether you’re cutting back on meat, craving something extra cheesy, or wanting a new twist, these variations keep things exciting.

• Vegetarian Mexican Pizza: Skip the beef and double up on refried beans, or toss in some grilled veggies like peppers, onions, and zucchini. If you love hearty veggie recipes, you’ll enjoy the flavors in these Old-Fashioned Stuffed Bell Peppers, too.
• Chicken Mexican Pizza: Use shredded rotisserie chicken tossed with taco seasoning instead of ground beef. It’s lighter but still loaded with flavor.
• Spicy Jalapeño Version: Add sliced jalapeños, pepper jack cheese, and a drizzle of chipotle sauce before baking for a fiery kick.
• Breakfast Mexican Pizza: Replace the beef with scrambled eggs and breakfast sausage, then top with salsa and avocado. Perfect for brunch or breakfast-for-dinner nights.
• Low-Carb or Keto-Friendly Option: Swap the flour tortillas for low-carb ones or even cheese wraps. They crisp up beautifully and keep the carbs in check.

Serving Up the Magic (Because Presentation Totally Counts)

There’s something so satisfying about pulling these golden, cheesy pizzas out of the oven, the smell alone is irresistible. When I serve this Mexican Pizza, I like to keep things simple but a little special, so it feels like a fun, nostalgic fast-food night… but better.

Try serving each pizza cut into quarters on a wooden board or pizza stone for a cozy, casual vibe. Add a few small bowls of toppings on the side, think sour cream, guacamole, salsa, or jalapeño slices, so everyone can customize their own slice.

If you’re making this for guests, pair it with a refreshing side like a crisp salad or grilled corn. And if you want to keep the pizza theme going, take a peek at my fresh, herb-forward Chimichurri Tomato Pizza for another fun way to shake up pizza night.

How to Store and Reheat (Because Leftovers Deserve Love Too)

If you’ve got leftovers, lucky you! This Mexican Pizza actually reheats surprisingly well when you do it right.

• To Store: Let the pizzas cool completely before refrigerating. Stack slices with parchment paper between them in an airtight container. They’ll keep for up to 3 days.
• To Reheat: For best results, warm slices in the oven or air fryer at 375°F for 5-7 minutes until crisp and melty again. Avoid the microwave, it’ll make the tortillas soggy.
• To Freeze: You can freeze assembled, unbaked pizzas for up to a month. Just wrap them tightly and bake straight from frozen for about 15-18 minutes.

FAQ

Bring the Taco Bell Magic Home

There’s something so fun about recreating a fast-food favorite in your own kitchen, especially when it turns out even better than you remember. This Mexican Pizza Recipe (Copycat Taco Bell) has all the cheesy, crispy, nostalgic goodness of the original, but with that homemade touch that makes it extra special.

Whether you’re making it for a laid-back family dinner, a game-night snack, or just because you’re craving those classic Taco Bell flavors, this recipe always hits the spot. Once you’ve tried it, I have a feeling it’s going to earn a permanent spot in your weeknight rotation.

So grab your skillet, heat up those tortillas, and make this fan-favorite right at home, you’ll never need to hit the drive-thru again!