Miss Taco Bell Mexican pizza? This copycat tastes just like the fast-food fave, with layers of crunchy tortilla, beans, seasoned beef, tangy sauce, and plenty of cheese. A dead ringer for the Taco Bell retiree, this recipe is also naturally healthier and easy to make vegetarian, too.
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.
Vegetarian: Leave out the beef
Topping suggestions: Sour cream, sliced jalapeños, guacamole, or Taco Bell style with some diced tomatoes
Recipe yields 4 pizzas. Nutritional values shown are general guidelines, and reflect information for one pizza. Macros may vary slightly depending on specific types and brands of ingredients used.