The unmistakable scent of toasted corn tortillas, savory beef, and melted cheese wafting through my kitchen instantly transports me back to childhood. But the real magic happened when I recreated the iconic Taco Bell Mexican Pizza at home. That first bite—the satisfying crunch giving way to layers of seasoned beef, smooth refried beans, and cool, fresh toppings—was a revelation. It wasn’t just a copycat; it was an upgrade. Making it myself filled my home with the most incredible aromas and my dinner table with pure, shared joy. This recipe is my love letter to that fast-food favorite, transformed into a homemade masterpiece you can feel great about serving.
Ingredients
- 1 lb ground beef (I use 80/20 for best flavor)
- 1 packet taco seasoning (or 2 ½ Tbsp homemade)
- 3/4 cup water
- 4 large (10-inch) flour tortillas
- 1 cup refried beans (canned is fine, but see my tip below!)
- 1 ½ cups neutral oil for frying (like vegetable or canola)
- 1 (16 oz) can of mild enchilada sauce (the red sauce is key!)
- 2 cups shredded Colby-Jack or Mexican blend cheese
- 1 large tomato, finely diced
- 2-3 green onions, thinly sliced
Let’s talk ingredients! The tortilla choice is critical—don’t use small taco-sized tortillas; you need the large 10-inch ones to get the proper pizza shape and structure. For the refried beans, I’ve learned a simple trick that makes a world of difference: warm them in a small pan with a splash of milk or water and a pinch of cumin. It makes them incredibly smooth and easy to spread. And trust me, do not skip the enchilada sauce. It’s the “pizza sauce” that ties all the flavors together and is non-negotiable for that authentic taste.(See the next page below to continue…)