Let’s Talk About This Crispy Mexican Pizza (Taco Bell Style)
Alright, so you know those nights when you really just want takeout but your wallet is giving you the side-eye? That’s how I first ended up making this at home. I’d just watched a rerun of that classic Taco Bell commercial (you know the one—tiny dog, big dreams), and suddenly, that crispy, cheesy, saucy Mexican Pizza was all I could think about. Only problem: the nearest Taco Bell is, like, a 30-minute drive and my car’s been making this weird noise. So, I did what any reasonable, snack-obsessed person would do—I raided my pantry and made my own. It wasn’t perfect the first time (let’s just say my smoke alarm got a workout), but now it’s a regular Friday night thing at my place.
Why You’ll Love Making This
I break this out when my family’s craving fast food, but I want to pretend I’m being responsible with dinner. They go nuts for it—like, everyone-wants-seconds nuts. It’s crunchy, cheesy, saucy, and honestly, my pickiest eater (I’m looking at you, Sarah) will demolish two. Plus, it’s faster than waiting in the drive-thru if you can believe that. Oh, and if you hate flipping things over in a pan (I get it, it’s stressful), this is super forgiving. Just stack, bake, and eat. No fussing. If you’re having one of those days where everything sticks to the pan... well, this almost never does, and that’s a minor miracle.
What You’ll Need (Plus a Few Swaps)
- 8 small flour tortillas – Corn works too, but I find they get a bit crumbly. My aunt swears by the Mission brand, but store brand is fine.
- 1 cup refried beans – I sometimes use black beans mashed up if I’m out of refried. The can with the dancing jalapeño on it is my fave, but honestly, any will do.
- ½ lb ground beef – Or turkey, or even those soy crumbles. (I did tofu once. It was... interesting.)
- 2 teaspoon taco seasoning – I usually just shake in my own mix: cumin, chili powder, garlic, whatever smells good.
- 1 cup shredded cheese – Cheddar, colby-jack, or just whatever’s in the fridge. That pre-shredded stuff is fine.
- ½ cup enchilada sauce – Red is classic, but green is nice too. Or honestly, pizza sauce in a pinch.
- Oil for frying – I use canola, but I’ve done olive oil when that’s all I had (it works, but smells different).
- Optional toppings: sliced olives, chopped tomatoes, green onions, sour cream, hot sauce, jalapeños (pickled or fresh—go wild)
How I Actually Make This (No Judgement, Please)
- Crisp up the tortillas: Heat a heavy skillet (cast iron if you’ve got it) with a glug of oil. Fry each tortilla for about a minute per side ‘til it’s golden and crisp but not burned. If you’re feeling lazy, you can bake them at 400°F (200°C) for 5-6 minutes each side on a rack, but they don’t go quite as brown. Just keep an eye out—burnt tortillas smell like defeat.
- Brown the beef: Toss your ground beef in the pan, sprinkle with taco seasoning, and cook ‘til crumbly. I drain the fat because I don’t want a soggy pizza, but if you’re feeling reckless, keep it in for flavor. (At this point, I usually sneak a little taste... you know, for quality control.)
- Warm the beans: Scoop the beans into a bowl and microwave for a minute or two, or heat gently on the stove. Makes them way easier to spread, trust me.
- Assemble the pizzas: Lay out 4 tortillas. Spread each with a generous layer of beans, then top with the beef. Pop another tortilla on top of each one. Smush them together a bit (I use my hands—wash up first!).
- Top it off: Spread a spoonful of enchilada sauce onto the top tortilla. Sprinkle with cheese like you’re a generous soul. Then scatter on whatever toppings make you happy (olives, tomatoes, that weird spicy salsa you found at the farmer’s market).
- Bake: Preheat the oven to 400°F (200°C). Slide pizzas onto a baking sheet (I use parchment but if you don’t have it, just grease the pan). Bake for 8–10 minutes, or until the cheese is bubbly and starting to brown. Don’t panic if the cheese oozes over the edges—it’s half the fun.
- Cool and slice: Let them sit for 2–3 minutes (or as long as you can stand). Slice into quarters. Bonus points if you use a pizza wheel, but a big knife works.
Things I Figured Out the Hard Way
- The tortillas get crunchier if you really let them sit on a rack after frying. Don’t skip this step—unless you like soggy bottoms (I don’t judge... much).
- If you layer too much filling, the whole thing wants to slide apart. Actually, less is more here.
- Once I forgot the cheese on top. My family’s faces—priceless. Never again.
How I’ve Tweaked It (And One Fail)
Sometimes I swap in shredded chicken for beef (great for using up leftovers). I’ve done a fully vegetarian version with black beans and roasted peppers, which my neighbor actually prefers (he says it’s more "authentic," whatever that means). Once I tried making it with a sweet potato mash, and, well, let’s just say... not my finest hour. Stick to beans or meat if you ask me.
Equipment Notes—But Honestly, Improvise
- Heavy skillet (cast iron is dreamy, but a nonstick works)
- Baking sheet (I’ve used an old pizza pan in a pinch, and it was fine)
- Spatula, spoon, knife, or pizza cutter
- Microwave or stovetop for beans (or use a tea kettle for hot water if you’re camping—don’t ask how I know)
How to Store (If There’s Any Left)
Pop slices in an airtight container and refrigerate. They’re technically good for 2–3 days, but honestly, in my house they never last more than a day! If you want to reheat, I use a skillet over medium-low (keeps it crispy). The microwave works, but the crust goes a bit chewy. Some folks say they like it cold—personally, not my cup of tea, but you do you.
My Favorite Ways to Serve (Don’t Skip This)
I’ll usually pile on extra guac (I swear by Kate’s guacamole recipe) and a drizzle of hot sauce. Sometimes a big salad on the side if I’m feeling virtuous. My brother dips his in ranch, which is controversial but not bad. If you want to get fancy, set out bowls of toppings and let people build their own. Feels like a party, even if it’s just Tuesday.
What I’d Tell My Past Self (Pro Tips)
- Don’t rush frying the tortillas. I once tried to do them all at once and they turned out limp and sad.
- Let the pizzas cool slightly before slicing. Or the toppings slide right off—I learned that the messy way.
- If you want super crispy bottoms, bake directly on the oven rack for the last 2 minutes. But watch closely—trust me.
Real Questions I’ve Gotten (FAQ)
- Can I make these gluten-free?
- Yup! Use gluten-free tortillas (I like the Siete ones, though they’re a bit pricey). Just handle gently—they break easier.
- What if I don’t have enchilada sauce?
- No worries. I’ve used jarred salsa, even pizza sauce in a pinch. It’s different, but still great. If you want to try making your own, Elise has a solid recipe.
- Can I freeze these?
- Sort of. You can freeze the assembled (not baked) pizzas, then bake straight from the freezer—add a few minutes to the time. But, texture’s not 100%.
- Is there a vegetarian version?
- Definitely. I actually like it with just beans, cheese, and tons of veggies. Or swap in meatless crumbles. Once I tried tempeh, but on second thought... it’s not for me.
- Do I really need to fry the tortillas?
- I think it’s better, but baking works if you’re trying to lighten things up. Just don’t expect Taco Bell crunch levels.
So there you have it! Crispy Mexican Pizza (Taco Bell Style), made in your own kitchen—no drive-thru required, and no tiny dogs needed. Next time you’re craving something that tastes like your favorite fast food joint, give this a whirl. And if you find a shortcut I haven’t tried, you better tell me!
Ingredients
- 8 small flour tortillas
- ½ lb ground beef
- 1 cup refried beans
- ½ cup taco sauce
- 1 cup shredded Mexican blend cheese
- ½ cup diced tomatoes
- ¼ cup sliced green onions
- 1 tablespoon taco seasoning
- Vegetable oil for frying
Instructions
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1In a skillet over medium heat, cook the ground beef with taco seasoning until browned and fully cooked. Drain excess fat and set aside.
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2Heat a thin layer of vegetable oil in a large skillet. Fry each tortilla until golden and crispy on both sides. Drain on paper towels.
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3Spread a layer of refried beans on four of the crispy tortillas. Top each with a portion of the cooked beef.
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4Place another crispy tortilla on top of each, then spread taco sauce over the top layer. Sprinkle with shredded cheese.
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5Place the assembled pizzas on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly.
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6Remove from oven and top with diced tomatoes and sliced green onions. Slice and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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