Taco Bell Mexican Pizza (Print version)
Crispy flour tortillas layered with seasoned beef, refried beans, red sauce, melted cheese, and diced tomatoes.
# Ingredients:
For the seasoned beef
01 -
1 lb (450 g) ground beef, 85/15 or 90/10
02 -
2 teaspoons chili powder
03 -
1 teaspoon ground cumin
04 -
1 teaspoon paprika
05 -
1 teaspoon onion powder
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
09 -
1 teaspoon masa harina or fine corn flour
10 -
3/4 cup (180 ml) water
For the pizzas
11 -
8 flour tortillas, 8-inch size
12 -
1/2 cup (120 ml) neutral oil for shallow frying, more as needed
13 -
1 can (16 oz or 454 g) refried beans
14 -
2/3 cup (160 ml) mild red enchilada sauce
15 -
1/3 cup (80 ml) mild taco sauce
16 -
2 cups (225 g) shredded Mexican cheese blend
17 -
1 cup (150 g) diced tomatoes, seeded if very juicy
# Instructions:
01 -
Brown the ground beef in a skillet over medium-high heat, breaking it into small crumbles. Drain excess fat, then stir in the spices, masa harina, and water. Simmer for 5-7 minutes until saucy and fully cooked.
02 -
Warm the refried beans in a small saucepan or microwave until easy to spread. Stir the enchilada sauce and taco sauce together in a bowl.
03 -
Heat 1/2 inch of oil in a skillet to 350 degrees F. Fry each tortilla for 30-45 seconds per side until crisp and lightly golden. Drain on a wire rack.
04 -
Place 4 crisp tortillas on a baking sheet. Spread each with warm refried beans, then add a layer of seasoned beef. Top each with another crisp tortilla.
05 -
Spoon the red sauce mixture over the top tortillas and sprinkle evenly with shredded cheese.
06 -
Broil for 1-2 minutes, just until the cheese melts and bubbles. Top with diced tomatoes and serve immediately.
# Good to know:
01 -
Best served right after broiling while the tortillas are crisp.
02 -
The beef and beans can be prepared one day ahead.
03 -
Seed watery tomatoes before topping so the cheese layer stays glossy.