Copycat Taco Bell Mexican Pizzas (Print version)
Crispy layered flour tortillas filled with taco beef and refried beans, then topped with Mexican pizza sauce, cheese, and diced tomatoes.
# Ingredients:
For the taco beef
01 -
1 lb (450 g) lean ground beef
02 -
1 tablespoon masa harina
03 -
2 teaspoons chili powder
04 -
1 teaspoon ground cumin
05 -
1 teaspoon smoked paprika
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
10 -
1/2 cup (120 ml) water
For the pizzas
11 -
8 small 8-inch flour tortillas
12 -
Vegetable oil, for shallow frying
13 -
1 can (16 oz / 454 g) refried beans
14 -
1/2 cup (120 ml) mild taco sauce
15 -
2 tablespoons red enchilada sauce
16 -
2 cups (225 g) shredded three-cheese Mexican blend
17 -
1 cup (150 g) diced fresh tomatoes
18 -
2 tablespoons sliced green onions, optional
# Instructions:
01 -
Brown the ground beef in a skillet over medium-high heat, breaking it into small crumbles. Drain excess fat.
02 -
Stir in masa harina, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and water. Simmer for 6-8 minutes, until the beef is moist but not watery.
03 -
Heat 1/2 inch of oil in a skillet to 350 F. Fry tortillas one at a time for 30-60 seconds per side until crisp and golden, then drain on a wire rack.
04 -
Heat the refried beans in a small saucepan or microwave until smooth and spreadable. Add a spoonful of water if needed.
05 -
Spread beans over 4 crisp tortillas. Add seasoned beef, then place a second crisp tortilla on top of each stack.
06 -
Mix taco sauce and enchilada sauce. Spread a thin layer on each top tortilla, then sprinkle evenly with cheese.
07 -
Broil for 1-3 minutes, just until the cheese melts and bubbles. Top with diced tomatoes and green onions if using, then slice and serve right away.
# Good to know:
01 -
Serve immediately for the crispest texture.
02 -
Fry tortillas in batches and drain on a wire rack to prevent sogginess.
03 -
Nutrition is an estimate per Mexican pizza.