These copycat Taco Bell Mexican pizzas feature all the flavors and textures of the original, with melted cheese, spiced beef and creamy beans between layers of crispy tortillas. Plus, we added an extra layer of crunchy veggies on top. (Editor's note: The title of this recipe does not align with EatingWell's practices for naming and attributing recipes but gives proper credit to Taco Bell's menu, which calls this dish "Mexican Pizza." We acknowledge that this recipe is inspired by Mexican American cuisine and does not have roots in authentic Mexican cuisine.)

EatingWell.com, October 2022

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Credit: Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

Recipe Summary

active:
50 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400℉. Line 2 large baking sheets with parchment paper. Divide tortillas evenly among the prepared baking sheets. Using a pastry brush, brush 1 tablespoon oil evenly over the tops of the tortillas. Bake until crispy and slightly browned on the edges, 8 to 10 minutes. Remove from oven and set aside. Do not turn off the oven.

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  • Meanwhile, whisk water and cornstarch together in a small bowl. Set aside.

  • Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add ground beef; cook, stirring and breaking up the beef with a wooden spoon, until no longer pink, about 5 minutes. Stir in paprika, garlic powder, onion powder, chili powder and 1/4 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Stir in the cornstarch mixture; cook, stirring constantly, until thickened, about 1 minute. Remove from heat and let cool for 5 minutes.

  • Drain beans, reserving 2 tablespoons liquid from the can (discard remaining liquid). Combine the drained beans, the reserved liquid and the remaining 1/8 teaspoon salt in a food processor; process until mostly smooth. (Alternatively, combine the drained beans, the reserved liquid and the remaining 1/8 teaspoon salt in a medium bowl. Using a potato masher, mash until mostly smooth.)

  • Top each of 4 tortillas with 1/4 cup bean mixture and spread evenly. Top each tortilla with 1/4 cup beef mixture and spread evenly. Layer the remaining 4 tortillas over the beef mixture and top each with 1 tablespoon salsa and 2 tablespoons cheese.

  • Bake until the cheese is melted and bubbly and the tortillas are heated through, 6 to 8 minutes.

  • Top the tortilla stacks with lettuce, cabbage, radish, tomatoes and scallions. Garnish with additional salsa, if desired.

Nutrition Facts

1 stack
439 calories; protein 23g; carbohydrates 43g; dietary fiber 10g; sugars 5g; fat 20g; saturated fat 5g; mono fat 7g; poly fat 2g; cholesterol 49mg; vitamin a iu 1027IU; vitamin b3 niacin 4mg; vitamin b12 1mcg; vitamin c 14mg; vitamin d iu 2IU; vitamin e iu 3IU; folate 18mg; vitamin k 17mg; sodium 517mg; calcium 182mg; iron 3mg; magnesium 68mg; phosphorus 206mg; potassium 608mg; zinc 4mg; omega 3 fatty acid 1g; omega 6 fatty acid 2g; niacin equivalents 5mg; selenium 10mcg.
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