Ingredients
Equipment
Method
- In a medium saucepan, combine the refried beans, water (or milk), chili powder, and cumin. Stir well to combine and heat over medium heat until warmed through and smooth, about 5-7 minutes. Season with salt and pepper to taste. If the beans are too thick, add a little more water, a tablespoon at a time, until you reach your desired consistency. Set aside.1 (16 ounce) can refried beans, 1/4 cup water, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, to taste salt and pepper
- Heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is softened, about 7-10 minutes. Drain off any excess grease. Add the minced garlic and cook for another minute until fragrant. Stir in the taco seasoning packet and water. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until the sauce has thickened, stirring occasionally. Set aside.1 pound ground beef, 1/2 medium yellow onion, 1 clove garlic, 1 (1 ounce) packet taco seasoning, 1/2 cup water
- In a small bowl, whisk together the tomato sauce, taco seasoning, and chopped green chilies (if using). Set aside.1 (8 ounce) can tomato sauce, 1 tablespoon taco seasoning, 1 teaspoon mild green chilies
- Heat the vegetable oil in a large non-stick skillet over medium-high heat. Carefully place one flour tortilla into the hot oil. Cook for about 1-2 minutes per side, until lightly golden brown and puffed up. Remove from the skillet and place on a paper towel-lined plate to drain and cool. Repeat with the remaining tortillas, adding more oil if needed. *Alternatively, you can bake the tortillas until crisp: lightly brush both sides with oil, place on a baking sheet, and bake at 375°F (190°C) for 8-10 minutes, flipping halfway through, until golden and crisp.*8 (6-inch) flour tortillas, 2 tablespoons vegetable oil
- Lay out two of the crispy tortillas on a clean work surface. These will be the bottoms of your pizzas. Spread a generous layer of the prepared refried beans evenly over each of these two tortillas, going almost to the edges. Spoon half of the seasoned ground beef mixture over the refried beans on each pizza. Spoon half of the tomato sauce mixture over the beef layer on each pizza. Sprinkle a generous amount of shredded Monterey Jack cheese (and cheddar blend) over the sauce. Carefully place another crispy tortilla on top of the cheese layer to create the middle layer. Spread another layer of refried beans onto this middle tortilla. Add the remaining seasoned ground beef mixture over the beans. Spoon the remaining tomato sauce mixture over the beef. Top generously with the remaining shredded cheeses. Place the final two crispy tortillas on top as the "lids." You can optionally spread a thin layer of refried beans or tomato sauce on these top tortillas and sprinkle with a little cheese if you desire extra layering.1 (16 ounce) can refried beans, 1 pound ground beef, 1 (8 ounce) can tomato sauce, 1.5 cups shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese, 8 (6-inch) flour tortillas
- Preheat your oven to 375°F (190°C). Place the assembled Mexican pizzas on a baking sheet. Bake for 8-12 minutes, or until the cheese is melted and bubbly and the edges are heated through. Keep a close eye on them to prevent burning.
- Carefully remove the Mexican pizzas from the oven. Cut them into wedges using a sharp knife or pizza cutter. Garnish generously with diced tomatoes, fresh cilantro, a dollop of sour cream (or Greek yogurt), salsa, and sliced jalapeños, if desired.1/4 cup diced tomatoes, 2 tablespoons chopped fresh cilantro, sour cream or Greek yogurt, salsa, sliced jalapeños
Notes
allow any leftover Mexican Pizza Taco Bell Copycat to cool completely before storing. wrap individual slices tightly in plastic wrap, then place them in an airtight container.
