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Hey, do ya’ll remember that time when Taco Bell took away the Mexican Pizza, & then brought it back…and then it sold out for like months so it was “gone” again?
I couldn’t take anymore of the will they / won’t they, so I started making my own Mexican Pizzas at home. And you know what?
They’ve been AMAZING – so I’m not even that mad.
What Do You Need to make a Mexican Pizza?
Well, let’s break it down real quick because it’s pretty simple:
- Ground Beef
- Red Enchilada Sauce
- Taco Seasoning
- Green Onions
- Ground Black Pepper
- Garlic Powder
- Refried Beans (optional)
How Can You Make This Low Carb?
Check out the recipe, & my recipe notes beneath the recipe card for all the deets 😉
Taco Bell Mexican Pizza – Regular or Low Carb
- 2 Pans or Skillets
- 2 Baking Sheets (or 1 if you can fit them all)
- 8 Flour Tortillas (medium sized) For Low Carb: Substitute Low Carb Tortillas
- 1 lb Ground Beef
- 1 bag Shredded Mexican Cheese Blend
- 1 Medium to Large Tomato – Diced
- 1 bunch Green Onions – chopped
- 1 can Red Enchilada Sauce
- 1 packet Taco Seasoning Taco Bell brand is best for this
- Avocado Oil or another cooking oil – see notes
- Garlic Powder
- Water (amount depends on your taco seasoning)
- 1 can Refried Beans (optional – NOT Low Carb)
- Preheat your oven to 400°F.
- Place one of your frying pans over medium heat, & add your ground beef to the pan. Break up the beef with a spatula, and sprinkle a little garlic powder and pepper over it. Cook until browned, drain (if needed), and add your taco seasoning packet & water, reduce heat to simmer.NOTE: Use instructions on your seasoning packet to determine the amount of water & cooking time until done.
- While the beef is cooking (or after), begin heating your avocado oil (or other oil of choice) over medium heat in a separate pan.NOTE: It is your preference on how much oil you want to use, but I typically start by coating the bottom of the pan completely.
- Once the oil is hot enough, begin cooking your tortillas separately. Flip each tortilla somewhat frequently to avoid burning it, and remove from heat when it is crisp. Set each aside on a plate.NOTE: You're most likely going to need to add more oil as you go – the tortillas soak up the oil somewhat fast, especially in the beginning.
- When your tortillas are finished, line your baking sheets with parchment paper. Then place 4 of your tortillas on the baking sheets.* Optional / Regular Mexican Pizza: Add your desired amount of refried beans to the tortilla & spread evenly.
- Top your tortillas evenly with your cooked taco meat (ground beef / taco seasoning).
- Use your remaining tortillas to place over the taco meat, and top with your red enchilada sauce. NOTES: I usually start with 2-3 tbsp's of sauce per pizza, and go from there. It is a bit spicy (just FYI). Also, I like to have a little leftover to drizzle over the top of them afterward.
- Add your diced tomatoes and green onions evenly over your pizzas. You can use as little or as many of your veggies as you want – it's your preference.
- Top each pizza with your shredded Mexican cheese blend, spreading the cheese evenly between your pizzas.
- Bake for about 7-8 minutes, & then broil at 500°C for 1-3 minutes. Keep a CLOSE eye on these while broiling.* If you don't want to broil them, then plan on baking somewhere between 8-12 minutes.
- Carefully remove from oven, let cool for a few minutes – then cut, serve, & enjoy!
Recipe Notes: Taco Bell Mexican Pizza – Regular or Low Carb
I’ve been a TBell Mexican Pizza addict for at least a couple decades now, so figuring out how to make this at home has been a dream 😋
There are many ways to customize this recipe, especially if you’re low carb / lazy or dirty keto. Read on for helpful info & tips!
- I like using the Taco Bell Seasoning packets for this particular recipe, but you can use any taco seasoning that you want!
- I’ve used Aldi brand, as well as Old El Paso – there isn’t a whole lot of difference if you don’t get the Taco Bell brand. BUT – when I use the TBell brand, my brain does tell me it tastes “better” 😂
- You can use any flour tortillas for this (not the big burrito ones though), so long as they’re medium sized.
- If you’re Low Carb / Lazy or Dirty Keto: choose a low carb tortilla, such as these Carb Balance tortillas (found on Amazon, or in some grocery stores). I also like the low carb tortillas from Aldi, too!
- If you’re a normal human being, you can get by with a smaller bag of cheese. But if you’re like me…get the larger bag.
- If you don’t have Mexican cheese, you can use whatever you have on hand – but I’d recommend blending a cheddar and a mozzarella, or using colby jack.
- If you’re doing the Low Carb option without the refried beans: I usually sprinkle a little cheese on the bottom tortilla, then layer on the taco meat, & then I sprinkle a little more cheese between the meat & the top tortilla. In my brain, this is like the glue that holds the pizza together.
- I LOVE Avocado Oil – it has a higher smoke point than Olive Oil (definitely important when cooking multiple tortillas), and the flavor is a bit richer.
- That being said, you can use Olive Oil (just don’t get it TOO hot for too long) or vegetable oil, etc.
- I usually get my Avocado Oil from Aldi, but you can order some from Amazon here
Red Enchilada Sauce
- Again, this stuff is a little spicy. So if you’re not big on spice, you may want to just do a thin layer on your pizzas, & then add more after the fact if you want more spice.
- I found this in the same aisle as the taco seasoning & my tortillas at Schnucks, but you can order it on Amazon here
- Are kinda gross, IMO. But if you like them, go right on ahead & slather some on there. Refried beans are a part of the O.G. Mexican Pizzas from Taco Bell, so it’s true to form if you do add it.
- If you’re Low Carb / Lazy or Dirty Keto: DO NOT add those beans. They’re carbie.
- Each oven is a bit different, so if you think you want a little more or less time, that is up to you. Just be sure to keep a close eye if you’re adding more time – you don’t want to burn them.
- The broiling is optional, but I like broiling for a short time just to crisp things up a bit.
- Anyone who knows me knows I’m alllll about those dips / condiments. If you like the enchilada sauce, set some aside to drizzle over the top or dip your Mexican Pizza in
- My favorite “sauce” to dip this in is a 1:1 ratio of sour cream & chunky salsa. Start out with a couple (or a few) tablespoons of each, and stir together to make an easy & tasty dip! I don’t ever actually measure this out – you can’t mess it up, really.
If you’re looking for more recipes, check out my Just the Recipe page for a variety of regular & low carb / keto options!