Late night cravings for Taco Bell's Mexican Pizza are no more with this delicious copycat version.
Preheat oven to 350º F. Spray tortillas with spray oil on both sides. Sprinkle with salt, prick with a fork, and place on baking sheet. Bake 10 minutes, then flip over. Bake until golden brown, about 3-5 more minutes. Remove from oven. Set aside to cool.
Increase heat to 400° F.
Stir together enchilada sauce and salsa. Set aside.
In a large skillet, brown and and crumble the ground beef. Sprinkle taco seasoning over, then add water and stir. Bring to a boil then reduce heat. Simmer until thickened.
Meanwhile, heat up the refried beans in a microwave-safe bowl. (This will make it easier to spread the beans onto the tortilla shells.) Slather a generous layer of refried beans on each tortilla, then top with seasoned ground beef.
Place another tortilla on top. Slather about two tablespoons of enchilada sauce mixture on top, then sprinkle some shredded cheese on top of the sauce. Repeat with the rest of the tortillas.
Place the pizzas on a large nonstick baking sheet and bake for about 8-10 minutes until cheese is melted. Serve with your favorite toppings.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
Wine with Taco Bell, you say? Trust me. A crisp, acidic wine with your Mexican pizza makes it a real adult meal. Try:
- Sauvignon Blanc, like 2019 Gallivant Sauvignon Blanc from Lake County, California
- Pinot Grigio, like 2019 Che Fico Pinot Grigio from DOC delle Venezie, Italy
- Pinot Noir, like 2018 Middle Jane Pinot Noir from Willamette Valley, Oregon