Mexican Pizza (Taco Bell Inspired)

Mexican Pizza recipe – air fry or bake- crispy tortillas layered with seasoned ground beef, refried beans, taco sauce, diced tomatoes and plenty of melty cheese. Top with any of your favorites. Inspired by Taco Bell Mexican Pizza, but better. Way better.

Back in the day when I was young and single, I ate at Taco Bell at least 3 times a week. 1) It was cheap. 2) It was good food. 3) Did I mention I was young, single and the food was cheap?

Fast-forward to today. I’m 66 eating more thoughtfully and rarely eat fast food anymore. It just doesn’t hit the same way it did back then.

Today, I still crave a good T-Bell Mexican Pizza so I created this simple recipe that can be made in the oven or air fried. Simple ingredients, many variations. Made the way you like it with ingredients you can pronounce.

Ingredients needed to make Mexican Pizza:

NOTE: the ingredients listed below will make 8 Mexican Pizzas. I eat two per serving. See below – amounts to scale the recipe for two people (4 pizzas).

The tortillas:

• 2 tablespoons vegetable oil (you want just enough to cover the bottom of the skillet)
• 16  tortillas – approx. 6″

The Pizzas:

• 1 pound lean ground beef
• 1 small onion diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper or to taste
• 1 packet taco seasoning (or use my HOMEMADE Taco Seasoning)
• 1/4 cup water
• 16 ounce can refried beans (pinto or black beans)
• 1 bottle Taco sauce
• 1 Roma tomato diced
• 8 ounces freshly shredded cheese (combo sharp cheddar + monterey jack used)

How to scale this recipe for TWO PEOPLE:

• 4 tortillas
• ¼ pound (4 ounces) ground beef
• half of one small onion diced 
• ⅛ teaspoon salt
• Pinch of black pepper or to taste
• ¼ packet taco seasoning or about 2 teaspoons if using a 1-ounce packet)
• 3 tablespoons water
•  1/2 cup canned refried beans
• 1/4 to 1/3 cup Taco Sauce (Taco Bell brand used)
• ¼ Roma tomato, diced (about 2 tablespoons)
• 2 ounces freshly shredded cheese (about ½ cup)

How to make Mexican Pizza:

Crisp the tortillas. Heat oil in a skillet over medium to medium-high heat. You want just enough oil to cover the bottom of the skillet. Once it’s hot, add 1-2 tortillas at a time. Lightly fry tortillas on each side until golden brown (1-2 minutes) then transfer to a paper towel lined plate and lightly season with salt and set aside.

Cook the ground beef. To the same skillet add ground beef. Season with salt and black pepper to taste. Cook 6-8 minutes or until no longer pink, breaking up chunks. Drain any excess grease. 

Stir in taco seasoning plus 1/4 cup water. Simmer 8-10 minutes until a sauce forms.

Assembly:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper for easier cleanup.

Heat refried beans in the microwave or saucepan. If needed, stir a tablespoon or so of water so the beans are easier to spread.

Add tortillas to the baking sheet. Spread a layer of refried beans, top with taco meat, a little cheese and a spoonful of taco sauce. 

Place a second tortilla on top, spread a thin layer of taco sauce and a little more shredded cheese. Learn from me: don’t overload the cheese – a small amount melts nicely — too much and it’s a melty mess.

Bake 8-10 minutes or until cheese is melted.

Remove from the oven. Top with diced tomatoes, green onion, sour cream, black olives — you get it — any of your favorite toppings. Cut in half or wedges and eat right away.

Air Fryer Mexican Pizza:

The recipe is essentially the same except instead of frying the tortillas in oil, spray tortillas with cooking spray and air fry at 375 degrees 5-7 minutes or until crispy (flip over halfway through cooking).

Assemble Mexican Pizza per directions then carefully place in the air fryer basket. Air fry at 350 degrees for 5-6 minutes or until cheese is melty and pizza is warmed through.

Suggested Toppings for your Mexican Pizza:

• Salsa or Pico de Gallo
• Guacamole or diced avocado
• Sour cream or Greek yogurt
• Black olives
• Green onions thinly sliced
• Shredded lettuce

Subs and variations:

• Corn tortillas instead of flour
• Sub canned enchilada sauce for Taco Sauce (or your favorite taco sauce)
• Cheese options: Mexican cheese blend or pepper jack for more heat
• Swap shredded chicken or ground chicken for ground beef.

Storage and reheating:

Cool completely then store in an airtight container in the fridge up to 3 days. For best results reheat in the air fryer. Can also reheat in the microwave (won’t be as crispy) or over low heat in a skillet.

More easy Mexican recipes:

Mexican Stuffed Peppers

Slow Cooker Mexican Pulled Pork (Carnitas)

Chili’s Queso Dip (copycat recipe)

Slow Cooker Chicken Enchilada Soup

Enjoy!