This Taco Bell Mexican Pizza copycat recipe tastes better (and is healthier) then the one from the drive thru, and so fun for any night of the week.
Our Mexican Pizza is just another example of how homemade is best!
The only reason I've ever tried Mexican pizza from Taco Bell is my husband loves that place. But he's the first to admit homemade Mexican pizzas are supreme; better tasting and better for you! Made with higher quality ingredients, customized to your liking with taco meat, refried beans, and melted cheese inside crispy corn tortillas. This is a fun one for kids to make, too. I recommend using fresh shredded cheese (rather than packaged) and if you want to be extra, make the corn tortillas from scratch.
If you love copycat recipes, try my Chick-fil-A Chicken Sandwich, Applebee's Salad, and Nothing Bundt Cake.
How to make Mexican Pizza:
Assemble and Bake: Cook ground beef, season with taco seasoning and water, stirring to combine. Lightly pan fry the corn tortillas in a little oil until crisp. Spoon a thin layer of enchilada sauce on top, then refried beans, cheese and place a second corn tortilla on top. Spread another thin layer of enchilada sauce and another sprinkle of cheese. Bake at 400°F (200°C) for about 10 minutes, until the cheese is melted and bubbly.
Garnish with olives, tomatoes, green onion, and sour cream then cut into wedges and serve with Mexican Rice and Horchata, if desired.
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Easy Mexican Pizza
Equipment
Ingredients
- 1 lb lean ground beef
- 1 packet taco seasoning (or homemade)
- 2/3 cup water (158g)
- 1 Tablespoon oil
- 20 corn tortillas
- 2 cups refried beans (260g), (or 16 oz can refried beans)
- 1 1/4 cups red enchilada sauce (240g), (or a 10oz can red enchilada sauce)
- 2 cups shredded cheddar cheese (226g)
- 1 Roma tomatoes , diced
- 1/2 cup sliced olives (71g)
- 3 green onions , chopped
Instructions
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Cook ground beef, crumbling it into small pieces with a wooden spoon as it cooks. Remove any grease. Add taco seasoning and water and stir to combine.1 lb lean ground beef, 1 packet taco seasoning (or homemade), 2/3 cup water
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Crisp tortillas: Heat oil in a small skillet over medium-high heat. Once hot, cook corn tortillas one at a time until golden and slightly crisp on both sides, flipping half way through. Remove to a paper towel.1 Tablespoon oil, 20 corn tortillas
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Assemble: Spoon a thin layer of enchilada sauce on top of one corn tortilla. Spread a layer of refried beans, then spoonful of taco meat. Sprinkle cheese, then place a second corn tortilla on top. Spread with another spoonful of enchilada sauce and cheese.1 ¼ cups red enchilada sauce, 2 cups refried beans
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Bake at 400 degrees F for about 10 minutes or until cheese is melted and bubbly.
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Garnish with olives, tomatoes, green onion and sour cream. Cut into wedges to serve.1 Roma tomatoes, ½ cup sliced olives, 3 green onions
Video
Notes
Nutrition
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I originally shared this recipe July 2019. Updated April 2023 and April 2025.
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