Crispy Mexican Pizza (Taco Bell Copycat)

Why You’ll Love This Recipe

• Ultra-crispy tortillas that actually stay crunchy under the sauce.
• Balanced, lightly sweet-spiced “pizza” taco sauce that hits the nostalgic notes.
• Melty cheddar–Monterey Jack blanket with fresh, juicy tomatoes on top.
• Weeknight-friendly: 45 minutes, no special equipment required.

Grocery List

• Produce: Tomatoes (2 medium to yield 1 cup diced), optional green onions or cilantro
• Dairy: Sharp cheddar, Monterey Jack, optional butter
• Pantry: Flour tortillas (6–7 inch), ground beef, refried beans, tomato sauce, tomato paste, chili powder, cumin, paprika, onion powder, garlic powder, dried oregano, cayenne, sugar, white vinegar, cornstarch, kosher salt, black pepper, neutral oil

Full Ingredients

Sweet-Spiced Taco Pizza Sauce

• 1 cup (8 oz) canned tomato sauce
• 1 tbsp tomato paste
• 1½ tsp light brown sugar
• 1 tsp distilled white vinegar
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp sweet paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp dried oregano
• 1 pinch cayenne pepper
• ½ tsp fine salt (or to taste)

Seasoned Beef

• 1 lb (450 g) 85% lean ground beef
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika (sweet or smoked)
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¾ tsp kosher salt (or ½ tsp fine salt)
• ¼ tsp black pepper
• 1 tsp cornstarch
• ½ cup water
• 1 tbsp tomato paste (optional, for richness)

Beans & Tortillas

• 1 can (15–16 oz) refried beans
• 2–3 tbsp water (to loosen)
• 1 tbsp butter or neutral oil (optional, for extra creaminess)
• 8 flour tortillas, 6–7 inch (fajita size)
• 2 tbsp neutral oil (for crisping tortillas)

Toppings

• 2 cups shredded cheese (1 cup sharp cheddar + 1 cup Monterey Jack)
• 1 cup small-diced ripe tomatoes, seeds removed
• Optional: 2 tbsp thinly sliced green onions or 1 tbsp chopped cilantro

Step-by-Step Instructions

Step 1: Heat your broiler and prep your station

Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Line a rimmed sheet pan with foil for easy cleanup. Set out two medium skillets (one for beef, one for tortillas), a small saucepan (for sauce), and a silicone spatula or spoon for spreading.

Step 2: Make the lightly sweet-spiced sauce

In a small saucepan, combine tomato sauce, tomato paste, brown sugar, vinegar, chili powder, cumin, paprika, onion powder, garlic powder, oregano, cayenne, and salt. Bring to a simmer over medium heat and cook, stirring occasionally, for 5–7 minutes until slightly thickened and glossy. Reduce heat to low to keep warm.

Step 3: Cook and season the beef

Warm a skillet over medium-high heat. Add the ground beef and cook, breaking it into a fine crumble with a spatula or potato masher, 5–7 minutes until browned with no pink. Drain excess fat if needed. Stir in chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, pepper, cornstarch, and tomato paste (if using). Add ½ cup water and simmer 2–3 minutes, stirring, until saucy and thick. Keep warm on low.

Step 4: Warm and loosen the beans

In a small pot over medium-low heat, combine refried beans with 2–3 tbsp water and butter or oil (optional). Stir until smooth, warm, and spreadable, 3–4 minutes. If they seem stiff, add 1 more tablespoon of water. Keep warm, covered.

Step 5: Crisp the tortillas

Heat a clean skillet over medium-high. Lightly brush or spray both sides of a tortilla with neutral oil. Cook 60–90 seconds per side until blistered with golden-brown spots and crisp. Transfer to a wire rack or the prepared sheet pan. Repeat with remaining tortillas. Tip: To batch-cook in the oven, bake tortillas on a wire rack set over a sheet pan at 425°F for 6–8 minutes, flipping once halfway, until crisp.

Step 6: Assemble the stacks

Arrange 4 tortillas on the sheet pan. Spread each with about ¼ cup warm refried beans, going nearly to the edge. Top beans with a generous ¼ cup seasoned beef. Cap each with a second crisp tortilla. Spread 2–3 tablespoons of the warm sauce over the top tortilla, then sprinkle each with ½ cup shredded cheese. Scatter diced tomatoes evenly over the cheese (and green onions, if using).

Step 7: Broil to bubbly and serve

Slide the sheet pan under the broiler and cook 1–3 minutes, watching closely, until the cheese is fully melted with a few golden spots and the tortilla edges toast. Remove, rest 2 minutes to set, then cut each Mexican pizza into 4 wedges with a sharp knife or pizza wheel. Serve immediately with extra sauce if desired.

Pro Tips

• For that signature crunch, cook tortillas until they feel firm and audibly crisp when tapped; under-crisped tortillas soften quickly under sauce.
• Use a potato masher to break beef into a fine fast-food style crumble.
• Keep beans and sauce warm and loose so they spread without tearing tortillas.
• Build on a cool sheet pan; if it’s hot, cheese can slide before it melts.
• Don’t walk away from the broiler—melty to toasty happens in seconds.

Variations

• Vegetarian: Swap beef for 2 cups seasoned black beans or plant-based crumbles; add a pinch of smoked paprika.
• Spicy: Add 1–2 tsp adobo sauce from chipotles to the pizza sauce and a dash of hot sauce to the beef.
• Air Fryer: Assemble pizzas on parchment rounds and air fry at 375°F for 4–6 minutes until cheese is melted and edges are crisp.

Storage & Make-Ahead

Best enjoyed fresh for maximum crunch. Make ahead components: sauce (4 days refrigerated), seasoned beef (4 days refrigerated, 2 months frozen), and diced tomatoes (1 day). Crisp tortillas just before assembling. Leftover assembled pizzas keep 1 day refrigerated; re-crisp in an air fryer at 350°F for 3–5 minutes or in a 400°F oven for 8–10 minutes (cover loosely with foil for the first half if needed). Freeze components, not assembled pizzas, for best texture.

Nutrition (per serving)

Approximate per pizza: 620 calories; 33 g protein; 54 g carbohydrates; 28 g fat; 6 g fiber; 1350 mg sodium. Values will vary based on brands and exact tortilla size.