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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

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.

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.

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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.