My pride and joy and one of my all-time favorites from the fast-food world is this Copycat Mexican Pizza—an easy, homemade version of the classic Taco Bell dish made with cleaner ingredients. Crisp tortillas form a crunchy base and top, refried beans and seasoned ground beef create a hearty layer in the middle, and a tangy enchilada-style sauce with melted cheese and fresh tomatoes finishes each mini “pizza.” The result is a nostalgic flavor mash-up of Mexican and Italian influences with a satisfying crunch.
Growing up, Taco Bell’s Mexican Pizza was a go-to comfort meal. I was a Taco Bell fan through and through—my friends and I would regularly drive out for lunch just to get one. That memory inspired me to recreate the dish at home using whole-food ingredients and a few simple swaps. Using grain-free Siete tortillas crisps the edges perfectly, while organic refried beans, homemade enchilada-style sauce, and freshly seasoned beef make the filling feel both familiar and better-for-you. The finished pizzas are kid-approved and ideal for anyone craving a crunchy, cheesy, savory treat without the fast-food additives.
I kept this recipe straightforward: crisp the tortillas in a hot oven, brown the ground beef and season it lightly, make a quick enchilada-style sauce on the stove, then assemble the tortillas like a sandwich with beans and beef before topping with sauce and cheese and returning briefly to the oven. Finish with diced tomatoes, cilantro and sliced green onion for a bright contrast. This version captures the spirit of the original Mexican Pizza but uses clean, simple pantry ingredients you can pronounce.
If you enjoy recreating nostalgic fast-food favorites at home, this copycat Mexican Pizza is a delicious place to start. It’s quick, family-friendly, and satisfying—perfect for weeknights or casual gatherings. For another healthy take on a Taco Bell-inspired favorite, consider a grain-free Crunchwrap Supreme-style recipe made with similar ingredient swaps.
Mexican Pizza (Copycat)
Ingredients
For the Tortillas
- 4 tortillas (I use Siete brand grain-free tortillas)
- cooking spray
For the Ground Beef
- 1 tbsp olive oil
- 1/2 lb ground beef
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For the Quick Enchilada-Style Sauce
- 1 tbsp ghee (or butter)
- 1 tsp arrowroot powder (or cornstarch)
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp cayenne (optional, for heat)
- 1/2 tsp garlic powder
- 2 tbsp tomato paste
- 3/4 cup low-sodium beef broth
- 1/2 tsp kosher salt, or to taste
For Assembling the Pizzas
- 4 tbsp refried black beans (I use Amy’s brand organic refried black beans) — omit for paleo
- 1/4 cup Mexican blend shredded cheese
- 1 roma tomato, cored, seeds removed and diced small (for serving)
- 1 tbsp finely chopped cilantro (optional, for serving)
- 1 green onion (green part only), thinly sliced (optional, for serving)
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Crisp the tortillas: Arrange the tortillas on the parchment-lined sheet and lightly spray each side with cooking spray. Bake for 6–8 minutes, until the edges begin to turn golden and the tortillas are just crisp. Remove from the oven and set aside, leaving the oven on.
- Make the ground beef: While the tortillas bake, heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 5–7 minutes. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Transfer the cooked beef to a plate and set aside.
- Make the quick enchilada-style sauce: Reduce the heat to low and return the same skillet to the stove. Add the ghee and let it melt. Whisk in the arrowroot powder until smooth. Add paprika, cumin, chili powder, garlic powder, and cayenne (if using) and cook, stirring, for about 2 minutes until the spices are fragrant and there are no lumps.
- Stir in the tomato paste until incorporated, then slowly whisk in the beef broth until the sauce is smooth. Season with 1/2 tsp kosher salt. Bring the sauce to a gentle simmer and cook until slightly thickened, about 2 minutes. Remove from the heat.
- Stir 2 tablespoons of the enchilada sauce into the cooked ground beef, tossing to coat evenly.
- Assemble the pizzas: Spread about 2 tablespoons of refried beans on two of the crisp tortillas. Divide the beef mixture between them, then top each with another crisp tortilla to create a sandwich-style mini pizza. Spoon and gently spread the remaining enchilada sauce over the top of each pizza and sprinkle evenly with shredded cheese.
- Return the assembled pizzas to the oven and bake 2–3 minutes, until the cheese has melted and the sauce is hot and bubbly.
- Remove from the oven and top with diced tomatoes, chopped cilantro and sliced green onion if desired. Serve immediately and enjoy.
Nutrition information is an estimate and will vary based on the exact ingredients and portions used.
Additional Info
Author: Alex Snodgrass
Servings: 2 people
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