If you were around for The Great Mexican Pizza Disappearance of 2020, you know the pain. One day it was there, glowing on the menu board like a beacon of hope. The next day it’s gone. Vanished. Ripped from our lives with zero warning. I’m not saying I grieved, but I’m also not not saying that.
Sure, Taco Bell eventually brought it back (thank you, internet petitions and Dolly Parton). But that dark era taught me something important: never again will I depend on a drive-thru for my happiness.
So I did what any reasonable, slightly obsessed person would do. I went into my kitchen and made Mexican Pizzas. Then I made more. Then I made a lot more. I tested baked versions and fried versions, homemade sauces and shortcut sauces, plus “healthy” versions I’m still a little emotionally conflicted about.
After way too many tortillas and a truly irresponsible amount of shredded cheese, I’ve narrowed it down to my five absolute favorite copycat recipes. These are the ones I’d make for friends, for game day, or alone at 11 p.m. on a Tuesday with zero regrets.
Whether you want something that tastes exactly like the real deal or you’re ready to give it your own spin, there’s a Mexican Pizza on this list with your name on it.
Grab your skillet. Let’s make a run for the border, no car keys required.
Mexican Pizza Copycats I Keep Making
Every Taco Bell Mexican Pizza copycat here has the same build: two crisp shells, beans, seasoned beef, sauce and cheese. They split on the choices that matter at home: from scratch or quick, flour or corn, fried or baked. Each one comes with its full ingredient list and the video.
Mexican Pizza with Ancho-Guajillo Chili Sauce
A Mexican pizza with ancho-guajillo chili sauce is the one I make when I have a slow weekend and want to cook everything from scratch. Ancho and guajillo are dried chilies. They are mild and fruity, not hot, and they turn the sauce a deep red. Its video has almost 2 million views on YouTube, so this was the first recipe I tried. The pizza tastes much deeper than the drive-thru one, because the flavor comes from real chilies and not a seasoning packet.
This pizza is a big project. The chilies get cooked down and blended into the sauce, the black beans get blended thick with butter and stock, and the flour tortillas get fried. You do not need a big pot of oil: a skillet with a little oil fries the tortillas fine. The cheddar and Monterey jack get melted with a kitchen torch or under the broiler. Then come cotija, pickled red onion and cilantro. Cotija is a crumbly, salty Mexican cheese. For a pizza that looks more like Taco Bell’s, I put the sauce on top and finish with a few diced tomatoes.
Ingredients
- 6 ancho chilies
- 5 guajillo chilies
- 3 roma tomatoes
- 1 onion (for the sauce)
- 5 cloves garlic (for the sauce)
- 1 tablespoon fresh oregano
- 3 tablespoons oil
- 1/4 cup white vinegar
- 1 tablespoon (14g) panela, grated
- salt to taste
- 3 tablespoons (42g) unsalted butter
- 1 onion (for the beans)
- 4 cloves garlic (for the beans)
- 2 jalapenos
- 2 cans black beans
- 1.5 cups chicken stock
- salt and pepper to taste
- 1 lb ground beef
- 3 cloves garlic (for the beef)
- 1 tablespoon soy sauce
- seasonings or spices of choice (chili pepper powders)
- homemade flour tortillas, fried
- 1 cup grated cheddar
- 1 cup grated Monterey jack
- 2/3 cup crumbled cotija cheese
- pickled red onions
- fresh cilantro leaves
SaveMexican Pizza with Homemade Taco Meat and Red Sauce
Mexican pizza with homemade taco meat and red sauce is my weeknight pick when I do not want anything from a packet. The meat and the red sauce each get their own spice mix. A spoon of cornstarch helps the beef hold together, so it does not fall out when you cut a slice.
The small flour tortillas get poked so they do not puff up, then fried in a little oil and crisped in the oven before you stack them. I had tried corn tortillas for Mexican pizza before, and flour is what finally made it taste right. A light sprinkle of cheese on the meat before the top tortilla goes on helps the layers stick.
This is the Mexican pizza my family keeps asking for. One week they wanted it three nights in a row. I like to set the toppings out like a buffet so everyone builds their own, and a spoon of sour cream on top is never a bad idea.
Ingredients
- 2 tortillas per pizza (small flour tortillas)
- refried beans
- Mexican style cheese
- 2 lbs ground beef (97% lean)
- 1 Roma tomato
- 1/2 white onion
- 1 tsp cumin (meat)
- 1 tsp onion powder (meat)
- 1 tsp paprika (meat)
- 1 tsp chili powder (meat)
- 1 tsp cayenne pepper (meat)
- 1 tsp oregano (meat)
- 2 tsp garlic salt (meat)
- 1 tbsp cornstarch
- 15 oz tomato sauce
- 3/4 cup water
- 2 tbsp vinegar
- 1/2 tsp sugar
- 1 tbsp minced onion
- 1/4 tsp oregano (sauce)
- 1/2 tsp cumin (sauce)
- 1 tsp garlic powder (sauce)
- 2 tsp garlic salt (sauce)
- 1/2 tsp onion powder (sauce)
- 2 tsp chili powder (sauce)
- 1 tsp paprika (sauce)
- 1 tsp cayenne (sauce)
- tomatoes, black olives, green onions and serrano chiles for topping
SaveCast Iron Mexican Pizza with Masa-Dusted Tortillas
A cast iron Mexican pizza with masa-dusted tortillas is the big, hearty one I make when I want slices I can pick up. Corn masa is the fine corn flour used for tortillas and tamales. I had never thought of rubbing a little on dry flour tortillas before frying them, and that trick is why I tried this recipe. The tortillas fry crisp without crumbling, and they fry fast. They stay a little bendy, so a slice does not shatter when you lift it.
The beef gets mixed with melted cheese, so the filling stays put when you bite in. The sauce is tomato and green chili, and the refried beans get warmed with butter and sour cream. Those buttery beans are my favorite part. My family liked every part of it better than the Taco Bell one.
Poke a few holes in the tortillas before they go in the pan, or they puff up. One pizza is enough to feed two people.
Ingredients
- 1 pound ground beef
- 1 small to medium white onion
- taco seasoning
- all-purpose seasoning
- cheese (stirred into the meat)
- 9-inch flour tortillas
- corn masa, for dusting the tortillas
- oil for frying (about 3/4 inch in the skillet)
- tomato sauce
- green chilies
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon white vinegar
- refried beans
- butter
- sour cream
SaveMexican Pizza with Fried Corn Tortillas
Mexican pizza with fried corn tortillas is the crunchy one, with a shell that is closer to a tostada than to a flour tortilla. I picked it because corn gives you a different bite and leaves the rest of the pizza the same. The corn tortillas fry in a little oil and get salted while they are still hot. The beans get thinned with a little taco sauce, so they spread thin and even.
This recipe makes 8 pizzas, and every part can be made ahead. That makes it a good one for a party: set out the shells, beans and beef and let people build their own on a sheet pan. Enchilada or taco sauce and cheddar go on top, and the pizzas bake until the cheese melts. Then finish with tomato, olives, green onion and hot sauce.
On a busy night, I use store-bought tostada shells. If you do not want to fry at all, a hot pizza stone crisps the corn tortillas with no oil, four at a time.
Ingredients
- 1/4 cup vegetable oil (1-2 tablespoons for a lighter fry)
- 16 corn tortillas (6-inch)
- 2 cups refried beans, warmed (16 ounce can)
- 1 teaspoon vegetable oil
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 2 cups enchilada sauce (or taco sauce)
- 8 ounces cheddar cheese, shredded
- diced tomato, sliced black olives, green onion and hot sauce for topping
- salt to taste
SaveBaked Mexican Pizza with Oven-Crisped Shells
A baked Mexican pizza with oven-crisped shells has no frying at all. Baking the shells instead of frying them makes it lighter, and that is why it made my list. The fajita-size flour tortillas get poked, sprayed with cooking spray and baked on a rack until crisp. The whole thing is done in about 30 minutes.
The beef cooks with taco seasoning and a splash of water, which keeps it soft like Taco Bell’s. The sauce is pizza sauce, salsa, enchilada sauce and diced green chilies, stirred together. I put cheese inside the layers too, which the Taco Bell one does not have. Then more sauce, more cheese and chopped tomato go on top before it goes back in the oven to melt.
This pizza came out great the first time I made it, and now I do not miss the drive-thru one. If you want the shell even closer to Taco Bell’s, I think thinner tortillas would help.
Ingredients
- grass-fed ground beef
- taco seasoning (store-bought or homemade)
- pizza sauce
- salsa
- enchilada sauce
- diced green chilies
- fajita-size flour tortillas
- cooking spray
- canned refried beans
- Mexican blend cheese
- chopped tomatoes
- sour cream
- guacamole
- green onion
SaveTaco Bell Mexican Pizza FAQ
Here is what people ask me most about making a Taco Bell Mexican Pizza copycat at home.
What Is on Taco Bell’s Mexican Pizza?
Taco Bell’s Mexican Pizza has seasoned beef and refried beans between two crispy flour tortilla shells. On top go Mexican Pizza sauce, diced tomatoes and a blend of mozzarella, pepper jack and cheddar. If you want yours to taste closer at home, use those same three cheeses instead of cheddar alone, and dice the tomato small.
What Can I Use for Mexican Pizza Sauce?
Taco Bell’s pizza sauce is thinner and more about tomato than chili, a bit like a warm, chunky salsa with mild chilies. At home, mild red enchilada sauce with a spoon of diced tomato gets close. You can also mix a little marinara with mild taco sauce, to taste. I do not try to copy the chain’s own recipe. I just aim for that mild, tomato-first flavor.
How Do I Keep the Shells from Going Soggy?
Make sure the oil is hot before the tortilla goes in, so it fries instead of soaking up oil. Start with a dry tortilla, since a wet one steams instead of getting crisp. Cook the beef until it is not saucy, and keep runny toppings light. Then build the pizza right before it goes in the oven, not ahead of time.
How Long Do Leftovers Keep?
Leftover Mexican pizza keeps 3 to 4 days in the fridge and 1 to 2 months in the freezer if you wrap it well. I warm slices in the oven or air fryer so the shell gets crisp again. The microwave makes it soft. Keep cold toppings like tomato and sour cream on the side, and add them after you warm it up.
I like to make the beef, sauce and beans a day ahead and keep them in the fridge. Then all that is left is crisping the shells and building the pizzas when I am hungry.
