Taco Bell Style Mexican Pizza Snack

My First Taste of a Mexican Pizza

I was a young woman when I first tried one. It was at a drive-thru with my grandkids. We all shared one in the car. The crunch and the messy, cheesy filling were a happy surprise. I still laugh at how we tried to keep the toppings from falling.

That’s why this recipe matters to me. It’s not just about the food. It’s about making a fun memory right in your own kitchen. You can share it with people you love.

Let’s Get Those Tortillas Crispy

We start with the base. Heat a little oil in a pan. Fry your corn tortillas until they are golden and firm. This gives our pizza a great crunch.

Lay them on a paper towel after. Give them a tiny sprinkle of salt. Doesn’t that smell amazing? You can also bake them if you like. It works just as well.

The Hearty Filling

Now for the good stuff. Cook your ground beef in a skillet until it’s brown. Then stir in the taco seasoning and some water. Let it bubble for a bit.

This simmers all the flavors together. It makes the whole house smell wonderful. This step matters because good flavor needs a little time to develop. What is your favorite smell from the kitchen? Mine is definitely onions and spices cooking.

Building Your Masterpiece

Time to build our pizza! Lay out half of your crispy tortillas. Spread on some enchilada sauce first. Then add a layer of refried beans and that yummy meat.

Top it with another tortilla. Add more sauce and a big handful of cheese. Fun fact: The two tortillas are like the crust of your pizza! Do you like lots of cheese or just a little?

The Grand Finale

Pop your pizzas in a hot oven. Bake until the cheese is melted and bubbly. This only takes about ten minutes.

Now for the best part. Take them out and add your favorite toppings. I love diced tomatoes and green onions. What toppings would you choose to make it your own?

Ingredients:

Ingredient	Amount	Notes
Corn tortillas (6-inch)	16	For the tortillas
Vegetable oil	1/4 cup	For frying the tortillas
Vegetable oil	1 teaspoon	For cooking the beef
Ground beef	1 lb
Taco seasoning	1 tbsp
Water	1/4 cup
Refried beans	2 cups
Enchilada sauce	2 cups
Shredded cheddar cheese	8 oz
Salt	To taste	For seasoning the tortillas
Diced tomato	For garnish	Optional topping
Sliced black olives	For garnish	Optional topping
Green onion	For garnish	Optional topping
Hot sauce	For serving	Optional

My Copycat Mexican Pizza Snack

My grandson Leo loves those little Mexican Pizzas from the drive-thru. I wanted to make our own version at home. It’s a fun project for an after-school snack. We get to make a little mess together. The kitchen smells so good while these are baking.

Here is how we make our own crispy, cheesy pizzas. Just follow these simple steps. I promise it’s easier than it looks.

Step 1

First, let’s make our tortillas crispy. Heat the oil in a pan over medium heat. Carefully fry a few tortillas at a time until they are golden. This should take just a couple minutes per side. I still laugh at how they puff up sometimes. Then, let them drain on a paper towel and give them a tiny sprinkle of salt.

Step 2

Now for the yummy filling. In another pan, cook your ground beef until it’s all brown. Stir in that taco seasoning and a bit of water. Let it bubble gently for about 10 minutes. Doesn’t that smell amazing already? (My hard-learned tip: drain the extra fat from the beef first for a less greasy pizza).

Step 3

Time to build our pizzas. Lay half of your crispy tortillas on a baking sheet. Spread on some enchilada sauce, then a layer of refried beans. Next, add a spoonful of that seasoned meat. Top each one with another tortilla, like a little sandwich.

Step 4

Now for the best part, the cheese! Spread more enchilada sauce on the top tortilla. Then, cover it with a big handful of shredded cheese. The more cheese, the better, I always say. What’s your favorite kind of cheese for melting? Share below!

Step 5

Pop your pizzas into a 350°F oven. Bake them for about 10 minutes. You’ll know they’re done when the cheese is all melted and bubbly. Take them out and let them cool for just a minute. Then add your favorite toppings like tomatoes and olives. Serve them right away while they’re warm and perfect.

Cook Time: 25-30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Snack, Appetizer

Three Fun Twists to Try

Once you know the basics, you can get creative. This recipe is like a blank canvas. Here are a few fun ideas we’ve tried on our pizza nights.

Breakfast Pizza

Use scrambled eggs and crumbled sausage for the filling. Top with cheese and a little salsa. It’s a fun way to have breakfast for dinner.

Fiesta Veggie

Skip the meat and use corn and black beans instead. It’s so colorful and tasty. My friend’s daughter, who doesn’t like meat, loves this one.

Spicy Ranch

Mix a little hot sauce into the enchilada sauce. Then drizzle with cool ranch dressing after baking. It’s the perfect mix of spicy and cool.

Which one would you try first? Comment below!

Serving Your Masterpiece

These little pizzas are a meal all by themselves. But I love to make a whole fiesta plate. It feels more special that way. A small side of Spanish rice or a simple green salad is perfect. The cool salad is nice with the warm, cheesy pizza.

For drinks, a cold glass of horchata is my favorite. That cinnamon taste is so comforting. For the grown-ups, a light lager or a margarita pairs wonderfully. It cuts through the richness of the cheese and beans.

Which would you choose tonight?

Keeping Your Mexican Pizza Tasty Later

Let’s talk about keeping your pizzas for another day. You can store them in the fridge for up to three days. Just wrap them up tight.

They also freeze beautifully for a busy night. Assemble the pizzas but do not bake them. Wrap each one in plastic wrap and then foil.

I once forgot to wrap one properly. It got a little dry in the freezer. Now I am very careful with the wrapping.

To reheat, bake from frozen at 350°F until hot. This saves so much time on a school night. Batch cooking means a fun meal is always ready.

This matters because good food should not go to waste. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Snags

Is your tortilla getting soggy? Make sure your oil is hot enough before frying. A hot pan makes a crispy tortilla.

I remember when my first tortilla was soft and chewy. The oil was not ready. It is a lesson we all learn.

Is your meat filling too watery? Let it simmer a bit longer. The extra water will cook right off.

Is your cheese not melting nicely? Shred your own cheese from a block. The bagged kind does not melt as well. Fun fact: Pre-shredded cheese has a coating to keep it from sticking!

Fixing small problems builds your cooking confidence. It also makes the final flavor so much better. Which of these problems have you run into before?

Your Mexican Pizza Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use certified gluten-free corn tortillas. Check your taco seasoning label too.

Q: Can I make it ahead of time? A: Absolutely. Assemble the pizzas and keep them in the fridge. Bake them right before you eat.

Q: What if I do not have ground beef? A: Try ground turkey or chicken instead. You could even use only beans for a vegetarian version.

Q: Can I make a smaller batch? A: Of course. Just cut all the ingredients in half. It is easy to make just two pizzas.

Q: Are the toppings required? A: No, they are just for fun. Use what you like and skip what you do not. Which tip will you try first?

Until Next Time, Happy Cooking!

I hope you love making this fun snack as much as I do. It always reminds me of my grandkids’ happy faces.

I would be so thrilled to see your creations. Your kitchen adventures make my day.

Have you tried this recipe? Tag us on Pinterest! I cannot wait to see your version. Happy cooking!

—Olivia Hartwell.