Taco Bell Mexican Pizza: A Delicious Guide to the Cult Classic

Taco Bell Mexican Pizza: Remember the heartbreak when Taco Bell temporarily removed this iconic dish from their menu? The outcry was real! But fear not, fellow fast-food fanatics, because today, we’re bringing the magic home. We’re not just recreating it; we’re perfecting it. Get ready to experience the cheesy, crunchy, savory goodness of a homemade Mexican Pizza that rivals, and perhaps even surpasses, the original.

While not steeped in ancient tradition, the Taco Bell Mexican Pizza holds a special place in the hearts (and stomachs) of millions. It’s a testament to the power of fusion cuisine, blending familiar Mexican flavors with a unique, pizza-like presentation. It debuted in 1985 and quickly became a fan favorite, offering a satisfying combination of textures and tastes that’s both comforting and craveable. The crispy tortillas, the seasoned ground beef, the melted cheese, the tangy sauce – it’s a symphony of flavors that just works!

People adore this dish for its sheer convenience and satisfying flavor profile. It’s the perfect quick meal, a crowd-pleasing snack, or even a fun and easy dinner. Plus, let’s be honest, who can resist that perfectly melted three-cheese blend? So, ditch the drive-thru and let’s embark on a culinary adventure to create the ultimate Taco Bell Mexican Pizza experience right in your own kitchen. I promise, this recipe will become a new family favorite!

this Recipe

Ingredients:

• For the “Pizza” Shells (Homemade Tostadas):
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup vegetable shortening, chilled
• 3/4 cup warm water, plus more if needed
• Vegetable oil, for frying
• For the Seasoned Ground Beef:
• 1 pound ground beef (80/20 blend is good)
• 1 packet (1 ounce) Taco Bell taco seasoning (or homemade equivalent – see notes)
• 3/4 cup water
• For the Refried Beans:
• 1 (16 ounce) can refried beans
• 1/4 cup water (or more, to thin as needed)
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• For the Pizza Sauce:
• 1 (8 ounce) can tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• Pinch of cayenne pepper (optional, for heat)
• Salt and pepper to taste
• For the Cheese:
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese (or a Mexican cheese blend)
• For the Toppings:
• 1/2 cup diced tomatoes
• 1/4 cup sliced green onions

Preparing the “Pizza” Shells (Homemade Tostadas):

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking powder.
2. Cut in Shortening: Add the chilled vegetable shortening to the dry ingredients. Use a pastry blender or your fingertips to cut the shortening into the flour mixture until it resembles coarse crumbs. The smaller the pieces of shortening, the flakier the final product will be.
3. Add Water: Gradually add the warm water to the flour mixture, mixing until a dough forms. You may need to add a little more water, one tablespoon at a time, if the dough is too dry. The dough should be soft and pliable, but not sticky.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. This develops the gluten and gives the shells a better texture.
5. Rest the Dough: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rest for at least 30 minutes, or up to an hour. This allows the gluten to relax, making the dough easier to roll out.
6. Divide the Dough: Divide the dough into 6 equal pieces.
7. Roll Out the Dough: On a lightly floured surface, roll out each piece of dough into a thin circle, about 6-7 inches in diameter. Aim for a thickness similar to a tortilla.
8. Fry the Shells: Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat. The oil should be hot enough that a small piece of dough dropped in will sizzle immediately.
9. Fry Until Golden: Carefully place one or two dough circles into the hot oil at a time. Fry for 1-2 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan, as this will lower the oil temperature and result in soggy shells.
10. Drain on Paper Towels: Remove the fried shells from the oil and place them on a paper towel-lined plate to drain excess oil.

Preparing the Seasoned Ground Beef:

1. Brown the Ground Beef: In a large skillet, cook the ground beef over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Add Seasoning and Water: Stir in the taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until the liquid has reduced and the beef is well-seasoned.

Preparing the Refried Beans:

1. Combine Ingredients: In a medium saucepan, combine the refried beans, water, chili powder, and cumin.
2. Heat Through: Heat over low heat, stirring occasionally, until warmed through. Add more water if needed to achieve a smooth, spreadable consistency.

Preparing the Pizza Sauce:

1. Combine Ingredients: In a small bowl, whisk together the tomato sauce, chili powder, cumin, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using).
2. Season to Taste: Season with salt and pepper to taste.

Assembling the Mexican Pizza:

1. First Layer: Place one fried shell on a baking sheet. Spread a generous layer of refried beans over the shell.
2. Add Ground Beef: Top the refried beans with a layer of seasoned ground beef.
3. Sprinkle with Cheese: Sprinkle with a generous amount of cheddar and Monterey Jack cheese.
4. Second Layer: Place the second fried shell on top of the cheese.
5. Spread with Pizza Sauce: Spread a generous layer of the prepared pizza sauce over the top shell.
6. Top with Cheese: Sprinkle with the remaining cheddar and Monterey Jack cheese.
7. Bake: Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the cheese is melted and bubbly.
8. Add Toppings: Remove from the oven and top with diced tomatoes and sliced green onions.
9. Serve: Let cool slightly before serving. Cut into wedges, if desired.

Tips and Variations:

• Homemade Taco Seasoning: If you don’t have Taco Bell taco seasoning, you can make your own! Combine 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Spicier Sauce: For a spicier pizza sauce, add more cayenne pepper or a pinch of red pepper flakes.
• Bean Options: You can use black beans instead of refried beans for a different flavor.
• Meat Alternatives: Use ground turkey or a plant-based ground meat substitute instead of ground beef.
• Cheese Variations: Experiment with different types of cheese, such as pepper jack or queso quesadilla.
• Air Fryer Option: You can also air fry the “pizza” shells instead of frying them in oil. Preheat your air fryer to 375°F (190°C) and cook for 5-7 minutes per side, or until golden brown and crispy.
• Make Ahead: You can prepare the “pizza” shells, seasoned ground beef, refried beans, and pizza sauce ahead of time. Store them separately in the refrigerator until ready to assemble.
• Freezing Instructions: Assembled Mexican Pizzas can be frozen for later. Wrap tightly in plastic wrap and then in foil. To reheat, bake from frozen at 350°F (175°C) for 20-25 minutes, or until heated through.
• Serving Suggestions: Serve with sour cream, guacamole, or your favorite hot sauce.

Enjoy your homemade Taco Bell Mexican Pizza!

Conclusion:

Well, there you have it! My take on the iconic Taco Bell Mexican Pizza. I truly believe this recipe is a must-try for anyone who’s ever craved that nostalgic flavor bomb. It’s not just about recreating a fast-food favorite; it’s about experiencing the joy of making something delicious and satisfying from scratch, tailored exactly to your liking. The crispy tortillas, the savory seasoned beef, the creamy sauce, and that glorious melted cheese – it all comes together in a symphony of textures and tastes that will have you saying, “Why didn’t I try this sooner?”

Why is this recipe a must-try? Because it’s more than just a copycat recipe; it’s an opportunity to elevate a beloved classic. You control the quality of the ingredients, ensuring a fresher, more flavorful experience than anything you could get at a drive-thru. Plus, it’s surprisingly easy to make, perfect for a weeknight dinner or a fun weekend project with the family. And let’s be honest, who can resist the allure of a homemade Taco Bell Mexican Pizza?

But the fun doesn’t stop there! This recipe is incredibly versatile. Feel free to experiment with different toppings and variations to create your own signature Mexican Pizza masterpiece.

Serving Suggestions and Variations:

* Spice it up: Add a pinch of cayenne pepper to the beef mixture or use a spicier taco seasoning. You could even incorporate some chopped jalapeños into the cheese layer for an extra kick.
* Go vegetarian: Substitute the ground beef with seasoned black beans or lentils for a delicious and hearty vegetarian option.
* Add some veggies: Incorporate some diced bell peppers, onions, or corn into the beef mixture for added flavor and nutrients.
* Make it a party: Cut the Mexican Pizza into smaller wedges and serve as appetizers at your next gathering.
* Creamy Dreamy: Add a layer of sour cream or guacamole before topping with the second tortilla for an extra layer of richness.
* Deluxe it: Top with shredded lettuce, diced tomatoes, and a dollop of sour cream after baking for a more authentic Taco Bell experience.
* Cheesy Goodness: Use a blend of cheddar and Monterey Jack cheese for a more complex flavor profile.

Don’t be afraid to get creative and personalize this recipe to your own taste preferences. The possibilities are endless!

I’m so excited for you to try this recipe and experience the magic of a homemade Taco Bell Mexican Pizza. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you won’t be disappointed.

And most importantly, I’d love to hear about your experience! Did you make any modifications to the recipe? What were your favorite toppings? Share your photos and stories in the comments below. Let’s create a community of Mexican Pizza enthusiasts and inspire each other with our delicious creations. Happy cooking! I can’t wait to see what you come up with! Let me know if you have any questions, and I’ll do my best to help. Enjoy your homemade Taco Bell Mexican Pizza!