I made this Mexican Pizza about two months ago and kept forgetting to blog about it. It’s super simple, and while there’s not really a science to it, I felt it was worth sharing. It’s great for families with kids, or heck, hungry college students with odds and ends in their pantry. I refer to it as “copycat” Taco Bell mostly because the seasoning and sauce packets are Taco Bell brand. Otherwise, I’ve changed up a few things and added some toppings.
- 2 tortillas, grilled
- 1lb ground beef, 1 cup reserved for each pizza
- 1/4 cup white onion, diced
- 1 packet taco bell seasoning
- 1/4 cup water
- taco bell hot or mild sauce packets
- 1/3 cup pizza sauce
- 3/4 cup refried beans
- 1 cup shredded cheese
- 1/4 cup roma tomatoes, chopped
- 1/4 cup black olives, sliced
- 1/3 cup green onions, sliced
How to Make it:
Prepare vegetables by slicing/chopping. In a skillet over medium to high heat, cook ground beef and onions until browned. Drain meat and onions, and return to skillet. Add water and taco seasoning, mixing well. Bring mixture to a boil, stir well and remove from heat.
Lightly grill the tortillas. Place one of the grilled tortillas on a nonstick baking sheet. Heat the refried beans (I used the microwave and cooked in a glass bowl for about 4 minutes) and spread a layer of beans on the tortilla. Layer with ground beef and onion mixture, followed by another grilled tortilla.
Preheat oven to 350 degrees F. In a bowl, mix together the sauce packets and pizza sauce. Spread a fine layer of the sauce mixture on top of the tortilla. Layer the toppings as follows: shredded cheese, diced tomatoes, sliced olives, sliced green onions.
Bake Mexican Pizza in oven until the cheese melts and tortillas appear crispy (about 5-10 minutes). Remove from oven and cut into fourths. Serve hot!
Take that, Taco Bell!