Copycat Taco Bell Mexican Pizzas Recipe

I re-created Taco Bell’s Mexican Pizzas into a fresh, under-400-calorie dinner featuring simple ingredients and one surprising twist.

I didnt think a homemade version could beat the original, but Copycat Taco Bell Mexican Pizzas are the PERFECT dinner recipe! With less than 400 calories, you can feel good about serving this fresh family meal.

I love how layers of refried beans and lean ground beef create that familiar, slightly messy joy that makes kids and grownups dig in. These Mexican Pizzas somehow hit nostalgia and newness at once, a small reckless upgrade that turns a weeknight into a moment.

If you like quick, bold meals that feel like Kid Friendly Mexican Recipes but still a little surprising, keep reading.

Ingredients

• Flour tortillas: Soft, chewy carbs that hold everything together, kinda bland but comforts the dish.
• Ground beef: Main protein, adds savory fat and meaty umami, use lean so it wont be greasy.
• Taco seasoning: Spicy salty blend that pumps bold flavor quick, but watch out for high sodium.
• Refried beans: Creamy fiber and plant protein, spreads easily and makes pizzas feel more satisfying.
• Pizza or enchilada sauce: Tomato tang, adds acidity richness and moisture, brightens everything with savory spice.
• Cheese: Melty fatty salt, gives gooey texture, sharp bite and that comforting dairy hit.
• Lettuce and tomatoes: Fresh crunch and bright acid, cuts greasy mouthfeel and adds color freshness.

Ingredient Quantities

• 8 small flour tortillas (6 inch)
• 1 lb lean ground beef, about 90/10
• 1 (1 oz) taco seasoning packet or 2 tbsp homemade taco seasoning
• 2/3 cup water
• 1 (16 oz) can refried beans
• 1 cup pizza sauce or enchilada sauce
• 2 cups shredded cheddar cheese or Mexican cheese blend
• 1 cup shredded iceberg lettuce
• 1/2 cup diced tomatoes
• 2 tbsp vegetable oil for crisping tortillas
• 1/2 cup sour cream, optional
• 1/4 cup sliced black olives, optional
• 2 tbsp chopped green onions, optional

How to Make this

1. Preheat the oven to 400°F and heat 2 tablespoons vegetable oil in a large skillet over medium high heat. Fry each tortilla 30 to 45 seconds per side until golden and slightly stiff, drain on paper towels. If you wanna cut the fat, brush tortillas with oil and bake them on a sheet for 6 to 8 minutes instead.

2. In the same skillet brown 1 pound lean ground beef, breaking it up as it cooks, drain any excess fat. Add one 1 ounce taco seasoning packet or 2 tablespoons homemade taco seasoning plus 2 thirds cup water, stir and simmer until the sauce thickens, about 3 to 5 minutes.

3. Warm the 16 ounce can refried beans in a small pot or microwave until soft and spreadable; if too thick stir in a tablespoon of water.

4. On a rimmed baking sheet arrange 4 fried tortillas as the bottom layers. Spread a generous layer of refried beans on each, then divide the seasoned beef evenly over the beans and sprinkle some of the shredded cheese on top.

5. Place the remaining 4 tortillas on top of each stack, spread a thin layer of pizza sauce or enchilada sauce on each top tortilla and finish with the rest of the shredded cheddar or Mexican blend.

6. Bake in the preheated oven until the cheese is melted and the edges are crisp, about 8 to 12 minutes.

7. Remove from oven, let cool for 2 to 3 minutes, then top each pizza with shredded iceberg lettuce, diced tomatoes, a dollop of sour cream if using, sliced black olives and chopped green onions.

8. Cut each pizza into quarters or serve whole. Leftovers keep in the fridge up to 3 days; reheat in a hot oven or toaster oven to keep the shells crisp.

Equipment Needed

1. Oven preheated to 400 F
2. Large skillet or frying pan for frying tortillas and browning beef
3. Rimmed baking sheet for assembling and baking
4. Small pot or microwave safe bowl to warm refried beans
5. Spatula or wooden spoon for stirring and spreading
6. Tongs or turner to flip the tortillas
7. Measuring cups and spoons for water, oil and seasoning
8. Knife and cutting board for tomatoes and green onions
9. Paper towels for draining excess oil

FAQ

Copycat Taco Bell Mexican Pizzas Recipe Substitutions and Variations

• Flour tortillas: swap for small corn tortillas or store bought tostada shells for a crispier base, or use mini pitas/flatbreads if you want something softer. If using corn, warm them first so they dont crack.
• Ground beef: use ground turkey or chicken, or try plant based crumbles to make it vegetarian. With turkey or chicken add about 1 tbsp oil when browning since they’re leaner, and taste for seasoning.
• Refried beans: replace with mashed black beans or pinto beans (1 can drained, mash with a splash of water or olive oil and a pinch of cumin and salt) for a chunkier, fresher bean layer.
• Sour cream: plain Greek yogurt is a 1 for 1 swap for tang and creaminess, or use Mexican crema or guacamole if you want dairy free.

Pro Tips

1. Get the shells extra crisp without turning them into cardboard: heat the oil properly so the tortillas sizzle when they hit the pan, and don’t crowd the skillet, you want quick browning. If you bake them instead, brush both sides with oil and watch closely near the end so they dont over-bake and go brittle.

2. Make the refried beans spreadable and creamy, not gloppy: warm them first, then stir in a tablespoon or two of water, milk, or even a little sour cream until they spread smoothly. Warm beans also help the layers stick together so the pizza doesn’t fall apart.

3. Control moisture so the bottom layer stays crisp: put a thin barrier like a light sprinkle of cheese or a smear of beans under the beef so grease and sauce dont soak the tortilla. Also, blot juicy tomatoes before topping if you don’t want soggy bites.

4. Get maximum flavor with minimal fuss: brown the beef well to build flavor, then simmer the seasoning until the sauce thickens so it clings to the meat. Taste and adjust salt, a squeeze of lime or a pinch of sugar can make the seasoning pop.

5. Rest and reheat smart: let the pizzas sit 2 to 3 minutes after baking so they set and are easier to slice, and store leftovers in the fridge. Reheat in a hot oven or toaster oven to keep the shells crisp, not the microwave unless you don’t mind limp shells.

Copycat Taco Bell Mexican Pizzas Recipe

Recipe by Belinda Ecclestone

0.0 from 0 votes

I re-created Taco Bell's Mexican Pizzas into a fresh, under-400-calorie dinner featuring simple ingredients and one surprising twist.

Pin

Servings

8

servings

Calories

491

kcal

Equipment: 1. Oven preheated to 400 F
2. Large skillet or frying pan for frying tortillas and browning beef
3. Rimmed baking sheet for assembling and baking
4. Small pot or microwave safe bowl to warm refried beans
5. Spatula or wooden spoon for stirring and spreading
6. Tongs or turner to flip the tortillas
7. Measuring cups and spoons for water, oil and seasoning
8. Knife and cutting board for tomatoes and green onions
9. Paper towels for draining excess oil

Ingredients

• 8 small flour tortillas (6 inch)

• 1 lb lean ground beef, about 90/10

• 1 (1 oz) taco seasoning packet or 2 tbsp homemade taco seasoning

• 2/3 cup water

• 1 (16 oz) can refried beans

• 1 cup pizza sauce or enchilada sauce

• 2 cups shredded cheddar cheese or Mexican cheese blend

• 1 cup shredded iceberg lettuce

• 1/2 cup diced tomatoes

• 2 tbsp vegetable oil for crisping tortillas

• 1/2 cup sour cream, optional

• 1/4 cup sliced black olives, optional

• 2 tbsp chopped green onions, optional

Directions

• Preheat the oven to 400°F and heat 2 tablespoons vegetable oil in a large skillet over medium high heat. Fry each tortilla 30 to 45 seconds per side until golden and slightly stiff, drain on paper towels. If you wanna cut the fat, brush tortillas with oil and bake them on a sheet for 6 to 8 minutes instead.
• In the same skillet brown 1 pound lean ground beef, breaking it up as it cooks, drain any excess fat. Add one 1 ounce taco seasoning packet or 2 tablespoons homemade taco seasoning plus 2 thirds cup water, stir and simmer until the sauce thickens, about 3 to 5 minutes.
• Warm the 16 ounce can refried beans in a small pot or microwave until soft and spreadable; if too thick stir in a tablespoon of water.
• On a rimmed baking sheet arrange 4 fried tortillas as the bottom layers. Spread a generous layer of refried beans on each, then divide the seasoned beef evenly over the beans and sprinkle some of the shredded cheese on top.
• Place the remaining 4 tortillas on top of each stack, spread a thin layer of pizza sauce or enchilada sauce on each top tortilla and finish with the rest of the shredded cheddar or Mexican blend.
• Bake in the preheated oven until the cheese is melted and the edges are crisp, about 8 to 12 minutes.
• Remove from oven, let cool for 2 to 3 minutes, then top each pizza with shredded iceberg lettuce, diced tomatoes, a dollop of sour cream if using, sliced black olives and chopped green onions.
• Cut each pizza into quarters or serve whole. Leftovers keep in the fridge up to 3 days; reheat in a hot oven or toaster oven to keep the shells crisp.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 238g
• Total number of serves: 8
• Calories: 491kcal
• Fat: 25.2g
• Saturated Fat: 10.8g
• Trans Fat: 0.13g
• Polyunsaturated: 2.25g
• Monounsaturated: 8.75g
• Cholesterol: 80mg
• Sodium: 700mg
• Potassium: 364mg
• Carbohydrates: 38g
• Fiber: 6.7g
• Sugar: 7.6g
• Protein: 31g
• Vitamin A: 1200IU
• Vitamin C: 3mg
• Calcium: 313mg
• Iron: 3.8mg