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taco bell mexican pizza copycat with sour cream

Copycat Taco Bell Mexican Pizza

Course: Appetizer, Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 509kcal
Author: Emily
A Taco Bell Copycat made with fresh ingredients and takes less than 30 minutes to make!
Print Recipe


  • skillet for cooking and/or heating the beef
  • 2 baking sheets
  • tin foil
  • pizza cutter or knife


  • 1 can refried pinto beans
  • 2-3 tablespoons milk (optional to make beans smooth)
  • 8 flour tortillas
  • 3 tablespoons butter (or you can use non-stick spray)
  • 1 pound cooked ground beef with taco seasoning (follow directions on seasoning packet)
  • 3 cups shredded cheddar cheese
  • 1 can enchilada sauce
  • 1 can sliced olives
  • 1-2 small tomatoes, diced
  • 3-4 stalks green onions, chopped
  • sour cream (optional)


Crisping the Tortillas

  • Preheat the oven to 375°F and prepare baking sheets with tin foil. There are two ways to crisp the tortillas. One is in a skillet with butter, flipping to ensure both sides are brown and crispy. The other is in the oven at 375°F for 3-4 minutes on each side. The skillet method takes more time but the butter makes the tortilla nice and crisp. The oven method is easy but the tortilla can bubble up, and the tortillas burn easily so you have to keep an eye on them.

Warm the Refried Beans

  • Place the beans in a small saucepan. Add the milk warm over low heat, stirring occasionally. The milk is optional but helps smooth out the beans and makes them easier to spread on the tortillas.
  • Cook the ground beef in a skillet so that it is fully cooked. Drain the grease and add the taco seasoning according to the packet. If your meat is already cooked, microwave it or reheat it in a pan.

Pizza Assembly and Cooking

  • Take one crispy flour tortilla and spread a layer of beans all over leaving about ½" around the edges. Add ⅓ of the meat on top of the beans.
  • Place another crispy flour tortilla on top of the first layer. Spoon out a thin layer of the enchilada sauce on top of the second tortilla. Sprinkle a layer of cheese and olives on top of the enchilada sauce. Repeat the assembly for the remaining 3 pizzas. Once the pizzas are ready to go, place them in the oven for 8-10 minutes until all the cheese has melted.
  • Remove the pizzas from the oven and sprinkle the top with green onions and tomatoes. Cut into pieces with a pizza cutter or knife and serve with a side of sour cream. Enjoy!


  • The flour tortillas will bubble in some areas while you are crisping them in a pan or the oven. You can pop these bubbles with your spatula or a fork so the tortilla lays flat in the pan and gets crispy all over.
  • If you don't want to crisp the tortillas in a pan, you can also place them in the oven under the broiler for a few minutes to crisp them up. Just be careful they don't burn! You can also pop them while they are in the oven, but be careful because they are hot.
  • It's easiest to assemble the pizzas right on the prepared baking sheet(s).
  • The beans and meat should be heated before assembly as in the recipe, you don't have to heat the enchilada sauce ahead of time as it will heat up just fine in the oven.
  • A pizza slicer is a perfect tool to cut these Mexican Pizzas into slices.


Serving: 1serving | Calories: 509kcal | Carbohydrates: 118.7g | Protein: 30.9g | Fat: 34.7g | Saturated Fat: 19g | Cholesterol: 120mg | Sodium: 573mg | Potassium: 381mg | Fiber: 3.2g | Sugar: 1.6g | Calcium: 464mg | Iron: 3mg