Skip the drive-thru and make this Copycat Taco Bell Mexican Pizza at home in about 20 minutes. This homemade version layers crispy flour tortillas with seasoned ground beef, refried beans, red enchilada sauce, and melted cheese for that classic Taco Bell flavor everyone loves.

If you love Taco Bell's Mexican Pizza, this homemade copycat recipe delivers the same crispy layers and bold flavor using simple pantry ingredients. It's perfect for Taco Tuesday, busy weeknights, or anytime you're craving that fast-food favorite at home.
If Tex-Mex is your thing, try serving this with my Instant Pot Mexican Rice, or check out my Sour Cream Chicken Enchiladas and Taco Tater Tot Casserole for more family-friendly favorites.
Quick Look: Copycat Taco Bell Mexican Pizza
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 6 pizzas
- Flavor: Crispy, cheesy, classic Taco Bell-style
- Perfect For: Taco night or an easy weeknight dinner
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Jump to:
- Quick Look: Copycat Taco Bell Mexican Pizza
- What Is in Taco Bell's Mexican Pizza?
- Why You’ll Love This Recipe
- Ingredient Notes
- Optional Toppings
- Variations
- How To Make Copycat Taco Bell Mexican Pizza
- Storage & Reheating
- Serving Suggestions
- Copycat Taco Bell Mexican Pizza Recipe FAQs
- More Copycat Recipes You’ll Love
- Copycat Taco Bell Mexican Pizza Recipe
What Is in Taco Bell's Mexican Pizza?
Taco Bell’s Mexican Pizza features crispy tortillas layered with seasoned beef and refried beans, topped with a mild red enchilada-style Mexican pizza sauce, melted cheese, and tomatoes. For a sauce closer to Taco Bell's texture, you can mix red enchilada sauce with a spoonful of crushed tomatoes before spreading. This copycat recipe recreates those same classic flavors at home.
Why You’ll Love This Recipe
- Easy- Simple pantry ingredients and ready in about 20 minutes.
- Crispy & Flavorful- Just like the Taco Bell Mexican Pizza you love.
- Family-Friendly- A fun twist on taco night everyone enjoys.
Ingredient Notes
You only need a few simple ingredients:

- Flour Tortillas: Taco-size flour tortillas recreate the classic Taco Bell Mexican Pizza texture. Taco Bell uses flour tortillas, but corn tortillas can be used if you prefer a slightly crispier base.
- Ground Beef: Any ground beef works, but 80/20 gives the best flavor.
- Refried Beans: Use traditional canned refried beans for that authentic fast-food layer.
- Red Enchilada Sauce: Taco Bell uses a mild red enchilada-style Mexican pizza sauce, spread lightly to keep the tortillas crisp.
- Shredded Mexican Cheese: Melts evenly and gives that signature cheesy topping.
Optional Toppings
- Diced tomatoes
- Sliced green onions
- Black olives
- Shredded lettuce
- Diced onion
- Sour cream
- Salsa or taco sauce
- Diced avocado
Variations
- Make It Spicy: Add jalapeños or use hot taco sauce.
- Air Fryer Option: Crisp the tortillas in an air fryer at 375°F for 2-3 minutes per side before assembling for extra crunch.
- Swap the Protein: Use ground turkey or shredded chicken instead of beef, like in my Chicken Taco Casserole.
- Make It Vegetarian: Skip the meat and double the refried beans.
- Change the Sauce: Try green enchilada sauce or taco sauce.
- Use Different Cheese: Monterey Jack, Pepper Jack, or Cotija all work well.
How To Make Copycat Taco Bell Mexican Pizza
These homemade Mexican pizzas come together in just a few simple steps. See the printable recipe card below for full details and video.

Step 1. Warm the refried beans in the microwave until heated through. Lightly spray a skillet and toast each tortilla 30-45 seconds per side until golden and crisp. Place 6 toasted tortillas on a baking sheet (use two if needed).

Step 2. In a skillet over medium heat, cook the ground beef until no longer pink. Drain excess fat, then stir in the taco seasoning until evenly coated. Set aside.

Step 3. Spread 1-2 tablespoons of refried beans over each tortilla.

Step 4. Divide the seasoned beef evenly among the 6 tortillas.

Step 5. Top each with a second tortilla. Spread a thin layer of enchilada sauce over the top, then sprinkle with shredded cheese.

Step 6. Bake at 350°F for about 5 minutes, or until the cheese is melted. Remove from the oven, add desired toppings, and serve immediately.
Storage & Reheating
Store leftovers (without toppings) in the refrigerator for up to 2 days. Reheat in the oven to keep the tortillas crisp.
Freeze tightly wrapped for up to 2 months. Thaw before reheating.
Serving Suggestions
Serve with:
- Chips and restaurant style tableside guacamole
- Cheesy white queso or salsa
- Easy Mexican rice
- A simple side salad
For taco night, add frozen limeade margaritas for a fun touch.

Copycat Taco Bell Mexican Pizza Recipe FAQs
Yes, corn tortillas crisp up nicely, but flour tortillas are closer to the current Taco Bell texture.
Toast the tortillas before assembling and spread the sauce lightly. Reheating in the oven instead of the microwave helps keep the layers crisp.
Yes. Skip the ground beef and use extra refried beans or a plant-based alternative.
Reheat in a 350°F oven until warmed through. Avoid microwaving, as it can make the tortillas soft.
More Copycat Recipes You’ll Love
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Copycat Taco Bell Mexican Pizza Recipe
Video
Equipment
Ingredients
- 16 oz refried beans
- 1 lb ground beef
- 3 tablespoon taco seasoning
- 12 taco-size flour tortillas
- 10 oz red enchilada sauce
- 2 cups shredded Mexican cheese
- Optional toppings: diced tomatoes, green onions, olives, sour cream, salsa
Instructions
- Warm Beans: Heat refried beans until warmed through.
- Cook Beef: Brown ground beef over medium heat. Drain excess fat and stir in taco seasoning.
- Toast Tortillas: Lightly spray a skillet and toast each tortilla 30-45 seconds per side until crisp.
- Assemble: Place 6 tortillas on a baking sheet. Spread with beans, divide beef evenly, and top each with a second tortilla.
- Add Sauce & Cheese: Spread a thin layer of enchilada sauce over each top tortilla and sprinkle with cheese.
- Bake: Bake at 350°F for 5 minutes, or until cheese is melted. Add toppings and serve immediately.
Notes
- Toasting the tortillas is key to preventing sogginess.
- Spread the enchilada sauce lightly to keep layers crisp.
- Reheat leftovers in the oven for best texture.
- Corn tortillas may be used but will be slightly more fragile.
- Freshly shredded cheese melts more smoothly and gives a creamier texture than pre-shredded cheese.









Viki Wickstrom says
Enchilada sauce is a bit spicy for me. Can I leave it out and use only refried beans, beef tomatoes, and cheddar cheese?
Kristin says
You can, but you may want a sauce of some sort for the extra flavor/moisture. Perhaps a mild salsa?
Meredith says
What size flour tortilla?
Kristin says
Any size desired works, however, I tend to use the 6-inch tortillas. Hope you enjoy!
Chanel says
Is medium heat the same thing as medium-high heat? Can I cook this recipe on medium-high heat?
Kristin says
Absolutely! That is perfect! Enjoy!