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Taco Bell Mexican Pizza
Combine the best of Mexican and pizza with homemade Taco Bell Mexican pizza.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- skillet
- strainer
📝 Preparation Steps
1
Taco Meat
taco meat
2
In a small bowl, combine all the ingredients except for the ground chuck. Mix well.
3
Crumble the ground beef into a large skillet (preferably nonstick) over medium-high heat, stirring well, until the meat has browned. Remove from the heat.
4
Transfer the meat to a strainer over the sink, rinse with hot water, and drain.
5
Return the beef to the skillet along with the spice mix and 3/4 to 1 cup of water. Simmer over medium-low heat for ⏱️ 20 minutes, until most of the moisture has cooked away. Remove from the heat before the meat is completely dry.
6
Pizza
7
Add vegetable oil to a 10-inch skillet until it reaches a depth of about 1/2 inch. Heat the oil to 350°F. When the oil is hot, place a tortilla into the hot oil and fry for about 30 to ⏱️ 60 seconds until the shell crisps. Remove the tortilla from the oil and drain on a wire rack. Repeat with the remaining tortillas.
vegetable oil (for frying)
8
Spread an ample portion of refried beans onto 6 of the fried tortillas. You want a good base of refried beans on the tortilla. Sprinkle 4 to 5 tablespoons of prepared taco meat over the refried beans and place another tortilla on top. Spread 2 to 3 tablespoons of Taco Bell sauce over the tortilla and sprinkle with enough cheese to mostly cover the sauce.
refried beans14 ouncestaco meat
9
Place the pizzas under the broiler until the cheese begins to melt.
10
Sprinkle tomatoes over the melted cheese and serve immediately.
Nutrition Facts
calories
790 kcal
fat Content
42 g
serving Size
1 serving
fiber Content
7 g
sugar Content
7 g
sodium Content
1832 mg
protein Content
38 g
trans Fat Content
1 g
cholesterol Content
108 mg
carbohydrate Content
62 g
saturated Fat Content
19 g
unsaturated Fat Content
18 g
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