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Mexican pizza topped with melted cheese, diced tomatoes, black olives, green onions, and a dollop of sour cream.
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5 from 1 vote

Mexican Pizza (Taco Bell Copycat)

These easy personal-sized Mexican pizzas are topped with seasoned ground beef, refried beans, plenty of cheese, and all your favorite taco toppings. They’re a fun way to change up your taco night routine!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizers/Snacks, Beef, Main Course, Main Dish
Cuisine: American, Mexican, Southwestern
Servings: 4
Author: Rachel Gurk

Ingredients

  • ½ pound lean ground beef (see notes)
  • 1 ½ tablespoons taco seasoning (half of a 1 oz. pkg.)
  • 2 tablespoons water
  • 8 small flour tortillas (fajita, or 6-inch size)
  • 1 cup refried beans (half of a 16 oz. can)
  • ½ cup red enchilada sauce, taco sauce, or salsa from a jar (not fresh salsa or pico de gallo)
  • 1 cup shredded Mexican blend cheese
  • optional toppings: diced tomatoes, sliced black olives, chopped green onions, sour cream, hot sauce

Instructions

  • Preheat oven to 400°F. Spray a large sheet pan (11 x 17 inches) generously with olive oil or cooking spray.
  • In a large skillet over medium heat, cook the ground beef until browned, breaking it up into small pieces as it cooks. Drain any excess fat. Stir in the taco seasoning and 2 tablespoons water. Simmer for 2 to 3 minutes, then remove from heat.
    ½ pound lean ground beef, 1 ½ tablespoons taco seasoning , 2 tablespoons water
  • Arrange 4 tortillas in a single layer on the prepared baking sheet. Spread a thin layer of refried beans on each. Top with a layer of the seasoned ground beef. Place another tortilla on top.
    8 small flour tortillas, 1 cup refried beans
  • Spread a thin layer of sauce on the top tortilla. Sprinkle evenly with shredded cheese.
    ½ cup red enchilada sauce, taco sauce, or salsa from a jar, 1 cup shredded Mexican blend cheese
  • Place the assembled pizzas on a baking sheet and bake for 9 to 10 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and top with diced tomatoes, black olives, and green onions. Slice into wedges and serve with sour cream or hot sauce if desired.

Video

Notes

  • Ground beef: I usually use a lean ground beef (92/8). If you use a different blend, you may want to drain the excess fat off after the meat is cooked. If you prefer, ground turkey can be substituted.
  • Taco seasoning: If you want to use homemade taco seasoning instead of a packet, use 1 ½ tablespoons + ½ tablespoon flour to act as a thickening agent.
  • Make ahead tip: We highly recommend cooking 1 lb. of beef rather than messing around with a half pound of beef. Then you can use a whole package (1 oz.) of taco seasoning. You can freeze both the seasoned ground beef and the leftover refried beans, and make this recipe again quickly and easily on another day. My enchildada sauce recipe can be made ahead, too. Homemade crockpot refried beans or Instant Pot refried beans are easy to make, too (you don't even have to soak the dried beans!). 

Nutrition

Serving: 1pizza | Calories: 575kcal | Carbohydrates: 62g | Protein: 30g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 1661mg | Potassium: 337mg | Fiber: 7g | Sugar: 8g | Vitamin A: 522IU | Vitamin C: 1mg | Calcium: 365mg | Iron: 6mg

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