I don’t always eat fast food. But when I did, I preferred Taco Bell’s Mexican Pizza. It’s one of the few dishes I grew up eating as a kid that held up as I ate it through adulthood. It’s crispy, cheesy, meaty, and tangy.
Recipe Spotlight
How to Make a Copycat Taco Bell Mexican Pizza
This treasured nostalgic treat finally returned to the menu. Here’s how to make it yourself (in case it leaves again).
By Published May 26, 2022.
Like many of you, when Taco Bell took the Mexican Pizza off their menu I was distraught. How could they do this to me?
Out of both curiosity and desperation I started working on a copycat version. I didn’t want to change it or fancy it up. I wanted it to taste as close as possible to the Taco Bell version.
I think I nailed it.
Sign up for the Notes from the Test Kitchen newsletter
Our favorite tips and recipes, enjoyed by 2 million+ subscribers!
America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America's Test Kitchen specials.
One of my favorite parts about this recipe is the utilization of store-bought products. This is fast food, after all, right? It should be fast. A packet of taco seasoning, canned enchilada sauce, jarred refried beans, a bag of shredded cheese. Easy-peasy.
The key is the layering process. Here’s the order of how to do it:
- Crispy flour tortilla
- Refried beans
- Taco meat
- Enchilada sauce
- Second crispy tortilla
- More enchilada sauce
- Shredded cheese
Then a quick trip to the oven to melt the cheese and you’re there. Oh, but don’t forget the sprinkling of chopped fresh tomatoes. Cause you need just one fresh thing.
I am so happy Taco Bell’s Mexican Pizza has returned. But I’m even happier to have this copycat version. Who knows when it might leave us again?
Copycat Taco Bell Mexican Pizza
Makes 2 pizzas
This recipe can easily be doubled. Warming the refried beans makes they easier to spread.
- 4 teaspoons vegetable oil, divided
- 4 (10-inch) flour tortillas
- ½ cup refried beans, warmed through, divided
- ½ cup taco meat, divided
- 6 tablespoons enchilada sauce, divided
- ½ cup shredded cheese, divided
- 1 vine-ripened tomato, cored and cut into ½-inch pieces
1. Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack set inside foil rimmed baking sheet; set aside.
2. Heat 1 teaspoon oil in 10-inch nonstick skillet of medium heat until shimmering. Add one tortilla and cook until golden brown on both sides, about 2 minutes, flipping halfway. Transfer to paper towel-lined plate and continue with remaining oil and remaining tortillas.
3. Place two fried tortillas on prepared baking sheet. Assemble 2 Mexican pizzas by layering ingredients as follows: ¼ cup refried beans, ¼ cup taco meat, 1 tablespoon enchilada sauce, fried tortilla, 2 tablespoons enchilada sauce, ¼ cup shredded cheese.
4. Bake until heated through and cheese has melted, 10-12 minutes. Sprinkle with chopped tomato and serve.
