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Taco Bell Mexican Pizza

This Taco Bell Mexican Pizza is a homemade twist on a fast-food favorite! Crispy tortillas layered with savory beef, beans, and melty cheese!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 tablespoons masa harina
  • 4 1/2 teaspoons chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon sugar
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon beef bouillon powder
  • 1 1/3 pounds ground chuck
  • Vegetable oil for frying
  • 12 (8-inch) flour tortillas
  • 14 ounces refried beans
  • Taco meat
  • 12 ounces shredded Mexican cheese blend (do not use extra-thick shreds like Tillamook)
  • 4-6 tablespoons Taco Bell Sauce (or use bottled)
  • 1/2 cup chopped tomatoes

Instructions

  • In a large skillet over medium heat, add the ground chuck. Once browned, drain excess fat. Stir in the masa harina, chili powder, onion powder, garlic powder, seasoning salt, paprika, ground cumin, garlic salt, sugar, dried minced onion, and beef bouillon powder. Cook for an additional 5 minutes to allow the flavors to meld. Remove from heat and set aside.
  • In the same skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once hot, add a tortilla and fry until golden brown and crispy, about 2-3 minutes on each side. Remove and place on a paper towel-lined plate to absorb excess oil. Repeat with remaining tortillas.
  • On a serving plate, spread a layer of refried beans on one tortilla. Next, add a generous portion of the seasoned taco meat. Sprinkle with a handful of shredded Mexican cheese blend. Top with a second tortilla and repeat the layering process, finishing with a tortilla on top.
  • Preheat your oven to 350°F (175°C). Place the assembled Mexican pizzas on a baking sheet and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
  • Once out of the oven, drizzle the top with Taco Bell sauce, and sprinkle with chopped tomatoes. Slice into wedges and serve immediately.

Equipment

  • Large Skillet
  • Spatula
  • Cutting Board
  • Knife
  • Large plate
  • Oven

Notes

  • For a heartier texture, swap refried beans for black beans.
  • Use fresh jalapeños or pico de gallo instead of chopped tomatoes for extra freshness and spice.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.