Mexican Pizza Copycat: The Ultimate Recipe for Taco Bell Fans

Mexican Pizza Copycat: Remember the collective gasp when Taco Bell removed the Mexican Pizza from its menu? The outcry was heard ’round the world! But fear not, fellow fast-food aficionados, because I’m here to share a recipe that will bring back all the cheesy, crunchy, savory goodness you’ve been missing. This isn’t just any recipe; it’s a culinary resurrection!

While the exact origins of Taco Bell’s Mexican Pizza are shrouded in corporate secrecy, its inspiration clearly draws from the rich tapestry of Mexican-American cuisine. It’s a beautiful fusion of familiar flavors and textures, taking the essence of a tostada and elevating it to a craveable, handheld delight. Think of it as a love letter to convenience and deliciousness, perfectly packaged for a quick and satisfying meal.

What makes this Mexican Pizza Copycat so irresistible? It’s the symphony of textures the crispy tortilla base, the creamy refried beans, the savory seasoned ground beef, the tangy tomatoes, and the melty, gooey cheese. It’s a flavor explosion in every bite! Plus, it’s incredibly easy to customize to your liking. Add some jalapeños for a kick, swap out the ground beef for shredded chicken, or load it up with your favorite toppings. The possibilities are endless! So, ditch the disappointment and get ready to recreate this iconic dish in your own kitchen. Let’s get cooking!

Ingredients:

For the Crust:

2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 teaspoon sugar
1 packet (2 1/4 teaspoons) active dry yeast
3/4 cup warm water (105-115°F)
2 tablespoons olive oil, plus more for greasing

For the Refried Beans:

1 tablespoon olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 (15-ounce) can pinto beans, drained and rinsed
1/4 cup vegetable broth (or water)
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

For the Seasoned Ground Beef:

1 pound ground beef
1/2 onion, chopped
1 packet taco seasoning (or homemade blend: 2 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/4 tsp oregano, 1/4 tsp cayenne pepper, salt and pepper to taste)
1/2 cup water

For the Toppings:

1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped tomatoes
1/4 cup sliced green onions
1/4 cup black olives, sliced
1/4 cup Taco Bell Mild Sauce (or your favorite mild taco sauce)
Optional: Sour cream or guacamole for serving

Making the Pizza Dough:

Okay, let’s start with the foundation of our Mexican Pizza the crust! Don’t be intimidated; making pizza dough is easier than you think. I promise!

Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar. This ensures everything is evenly distributed.
Activate the Yeast: In a separate small bowl, dissolve the yeast in the warm water. Let it sit for about 5-10 minutes, or until it gets foamy. This means the yeast is alive and kicking! If it doesn’t foam, your yeast might be old, and you’ll need to get a fresh batch.
Combine Wet and Dry: Pour the yeast mixture and olive oil into the bowl with the dry ingredients.
Mix and Knead: Using a wooden spoon or your hands, mix everything together until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a tiny bit of water.
First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat it with the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size. This is where the magic happens!
Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Divide the dough in half. Each half will become one “pizza.”
Shape the Crusts: On a lightly floured surface, roll out each half of the dough into a thin circle, about 8-10 inches in diameter. You want them to be relatively thin, like a large tortilla.

Preparing the Refried Beans:

Next up, let’s make the refried beans. These are a crucial layer of flavor and texture in our Mexican Pizza.

Sauté Aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
Add Beans and Seasonings: Add the drained and rinsed pinto beans, vegetable broth (or water), chili powder, cumin, salt, and pepper to the saucepan.
Simmer and Mash: Bring the mixture to a simmer, then reduce the heat to low. Cook for about 10-15 minutes, stirring occasionally, until the beans are softened and the liquid has reduced slightly.
Mash the Beans: Use a potato masher or the back of a fork to mash the beans to your desired consistency. I like mine relatively smooth, but you can leave some chunks if you prefer. If the beans are too thick, add a little more broth or water. If they’re too thin, continue cooking them until they thicken up.
Taste and Adjust: Taste the refried beans and adjust the seasonings as needed. You might want to add more salt, pepper, chili powder, or cumin to suit your taste.

Cooking the Seasoned Ground Beef:

Now, let’s get that delicious seasoned ground beef ready. This adds a savory and spicy kick to our Mexican Pizza.

Brown the Beef: In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks.
Drain Excess Fat: Once the beef is browned, drain off any excess fat. This is important to prevent the pizza from becoming greasy.
Add Aromatics and Seasoning: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, stir in the taco seasoning and water.
Simmer and Thicken: Bring the mixture to a simmer, then reduce the heat to low. Cook for about 5-10 minutes, stirring occasionally, until the sauce has thickened slightly and the beef is well-seasoned.
Taste and Adjust: Taste the seasoned ground beef and adjust the seasonings as needed. You might want to add more taco seasoning, salt, or pepper to suit your taste.

Assembling and Baking the Mexican Pizzas:

Alright, we’ve got all our components ready! Now comes the fun part assembling and baking our Mexican Pizzas!

Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Baking Sheets: Lightly grease two baking sheets with olive oil.
First Bake (Crusts Only): Place the rolled-out pizza crusts on the prepared baking sheets. Bake for about 8-10 minutes, or until they are lightly golden brown and slightly crispy. This pre-baking step helps to prevent the crusts from becoming soggy.
Assemble the Pizzas: Remove the baking sheets from the oven. Spread a generous layer of refried beans evenly over each pre-baked crust.
Add Ground Beef: Sprinkle the seasoned ground beef evenly over the refried beans.
Add Cheese: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the ground beef.
Second Bake (With Toppings): Return the baking sheets to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
Add Fresh Toppings: Remove the baking sheets from the oven. Top each pizza with chopped tomatoes, sliced green onions, and sliced black olives.
Drizzle with Taco Sauce: Drizzle the Taco Bell Mild Sauce (or your favorite mild taco sauce) over the pizzas.
Serve and Enjoy: Let the pizzas cool slightly before slicing and serving. You can also serve them with sour cream or guacamole for dipping, if desired.

And there you have it! Homemade Mexican Pizzas that are even better than the original. Enjoy!

Conclusion:

So there you have it! This Mexican Pizza Copycat recipe is truly a must-try for anyone craving that nostalgic Taco Bell flavor without the drive-thru hassle. It’s quick, customizable, and incredibly satisfying. I promise, once you take that first bite of crispy tortilla, savory seasoned beef, and melty cheese, you’ll be hooked. It’s the perfect weeknight meal, a fun weekend project, or even a crowd-pleasing appetizer for your next gathering.

But why is this recipe so special? Well, beyond the obvious deliciousness, it’s the sheer versatility that makes it a winner. You’re not just stuck with the classic ingredients. Feel free to experiment!

Serving Suggestions and Variations:

* Spice it up! Add a pinch of cayenne pepper to your ground beef mixture or use a spicier salsa. A drizzle of hot sauce after baking is also a fantastic way to kick up the heat.
* Go vegetarian! Substitute the ground beef with seasoned black beans or lentils for a hearty and flavorful vegetarian option. You could even add some crumbled tofu for extra protein.
* Load it up with veggies! Add a layer of sautéed bell peppers and onions under the cheese for extra flavor and nutrients. Diced tomatoes, corn, or even some shredded lettuce after baking are also great additions.
* Make it a party! Cut the pizzas into smaller wedges for a fun and shareable appetizer. Set out a variety of toppings and let your guests customize their own slices.
* Get creative with the cheese! While cheddar and Monterey Jack are classic choices, feel free to experiment with other cheeses like pepper jack, queso fresco, or even a sprinkle of cotija cheese.
* Don’t forget the toppings! A dollop of sour cream, a sprinkle of green onions, or a handful of chopped cilantro are the perfect finishing touches. You could even add some guacamole or a side of pico de gallo for dipping.
* Try different tortillas! While flour tortillas are the most common choice, you could also use corn tortillas for a gluten-free option. Just be sure to bake them a little longer to ensure they’re nice and crispy. You can even use those small street taco tortillas to make mini Mexican pizzas!

I truly believe that this Mexican Pizza Copycat recipe is a game-changer. It’s a fun and easy way to recreate a beloved classic in your own kitchen, and it’s guaranteed to be a hit with everyone who tries it. The best part is that you can adjust it to your own personal preferences and dietary needs.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of homemade Mexican pizza. I’m confident that you’ll love it as much as I do.

And now for the most important part: I want to hear about your experience! Did you try this recipe? What variations did you make? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear your feedback. Happy cooking! Let me know if you have any questions, and I’ll do my best to answer them. I’m excited for you to try this!