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.
Sign up for the Notes from the Test Kitchen newsletter
Our favorite tips and recipes, enjoyed by 2 million+ subscribers!
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.