Copycat Taco Bell Mexican Pizza (Way Better)

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
4. Stir in the taco seasoning, cumin, chili powder, salt, and pepper. Cook for 1–2 minutes until fragrant. Remove from the heat.
5. In a small saucepan or the microwave, warm the refried beans until spreadable.
6. Arrange 6 tortillas on the baking sheet. Lightly spray or brush both sides of all 12 tortillas with oil.
7. Bake the tortillas for 3–4 minutes per side, or until lightly golden and crisp. Let cool slightly.
8. Spread a thin layer of refried beans over each of the 6 baked tortillas, followed by a layer of the seasoned beef.
9. Top each with a second baked tortilla to form a sandwich.
10. Spread a spoonful of enchilada or pizza sauce over the top of each stack, then sprinkle generously with Mexican blend and Cheddar cheeses.
11. Return the pizzas to the oven and bake for 6–8 minutes, or until the cheese is fully melted and bubbly.
12. Remove from the oven and top with diced tomatoes, green onions, sliced olives, and jalapeños. Serve immediately with sour cream and salsa.

Variations

• Swap the ground beef for shredded chicken, chorizo, or a plant-based crumble.
• Use corn tortillas for a gluten-free version.
• Add a layer of black beans or corn for extra texture.
• Make it spicy with pepper jack cheese and extra jalapeños.

Tips

• Baking the tortillas instead of frying keeps things lighter without sacrificing crunch.
• Don’t skip pre-baking the tortillas — it keeps the pizzas from getting soggy once the toppings go on.
• Assemble just before the final bake so the tortillas stay crisp.
• Leftover components store well separately — reheat the beef and reassemble fresh pizzas as needed.