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Copycat Mexican Pizza Recipe

Guest Author - Sandy Moyer

    This recipe clone makes 4 (6") Mexican Pizzas that taste much like the Mexican pizza sold at Taco Bell®.

Copycat Mexican Pizza

  • 1/2 lb. lean ground beef
  • 2 T. flour
  • 1-1/2 tsp. chili powder
  • 3/4 tsp. salt
  • 1/4 tsp. paprika
  • 1/4 tsp. dehydrated minced onion
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • 2 T. water
  • 8 flour tortillas ( 6" round size)
  • 1 cup corn oil
  • 1 can (16 oz.) refried beans
  • 1/3 cup diced fresh tomato
  • 2/3 cup mild or medium chunky salsa
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup sliced green onions
  • 1/4 cup sliced black olives

Preparation -
In a large bowl, throroughly mix the ground beef with the flour, chili powder, salt, paprika, minced onion, garlic powder and onion powder. Place the ground beef and 2 T. water in a skillet. Saute over medium heat for about 5 minutes, or until the ground beef is lightly browned, while breaking the ground beef into fine pieces; set aside Heat the oil in a skillet over medium-high heat. Very lightly brown each tortilla, one at a time, about 30 to 40 seconds per side. Lightly warm the refried beans in a microwave oven, just enough to make them soft and spreadable.

Assemble the pizzas - Lay 4 tortillas on a cookie sheet. Spread the refried beans, about 1/3 cup, on each of the 4 tortillas. Spoon the ground beef over the beans, dividing it evenly among the 4 tortillas. Place another tortilla on top of each one. Dividing the ingredients evenly among the 4 tortillas... spread chunky salsa over each tortilla. Spoon the diced tomatoes on top. Add both kinds of shredded cheese, then the green onions, then the black olives. Bake in a preheated oven at 400° for about 10 minutes or until the cheese is melted and bubbly.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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