Gourmet Taco Bell Mexican Pizza Recipe
By
Patterson Watkins
and
Chowhound Staff
Sept. 6, 2025 1:45 pm EST
Patterson Watkins/Chowhound
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Taco Bell has long been the go-to chain for Mexican-inspired fast-food feasts. Along with best sellers like tacos and burritos, the menu also features plenty of creative spins, including a Mexican pizza. Consisting of crispy tortilla shells loaded with beef, refried beans, sauce, tomatoes, and assorted cheeses, it’s iconic enough to warrant a slew of copycat recipes to enjoy it at home. Chowhound recipe developer Patterson Watkins describes herself as a “‘Live Mas’ kinda gal” and was up to the task of recreating such an iconic dish. “To be given an opportunity to create an upscale version of the iconic Mexican Pizza, I couldn’t contain my excitement,” she quips.
Watkins tweaks her gourmet Taco Bell Mexican pizza recipe in a few ways to further enhance it, without detracting from its deliciousness. “My favorite thing about this recipe has to be the beef barbacoa sub-in for the seasoned ground beef,” she says. “This chipotle-spiked, garlic-rich, lime and vinegar-zested pulled beef is magic and is an absolute upgrade from the original.” Then, she swaps ordinary refried beans for homemade mashed pinto beans. “The beans are simmered in a hearty glug of the barbacoa broth,” she explains, which leaves them ultra tender and adds layers of “succulent flavors and enticing aromatics.” If it sounds like too much, she asserts, “Mexican Pizza purists will not be disappointed in this gourmet reworking (I count myself in that category and was quickly won over).”
Gather the ingredients for gourmet Taco Bell Mexican pizzas
Patterson Watkins/Chowhound
For this recipe, get a chuck or sirloin roast portioned into large chunks. To season it, you’ll need salt, ground cumin, dried oregano, black pepper, yellow onion (minced), garlic cloves (peeled and minced), lime juice, apple cider vinegar, canned chipotle peppers in adobo (minced), beef broth, bay leaves, and whole cloves. Next, get tomato paste, olive oil, and a can of pinto beans (drained and rinsed). To assemble the pizza, you’ll need taco-sized flour tortillas, Oaxaca cheese (shredded), cheddar cheese (grated), fresh tomatoes (diced), pickled red onion, sour cream, guacamole, and fresh cilantro.
Step 1: Place beef in slow cooker pot
Patterson Watkins/Chowhound
Add beef chunks to your slow cooker pot.
Step 2: Season the meat
Patterson Watkins/Chowhound
Add the salt, cumin, oregano, pepper, onion, and garlic to the slow cooker and stir to combine.
Step 3: Stir in remaining seasonings
Patterson Watkins/Chowhound
Add the lime juice, vinegar, chipotle peppers, beef broth, bay leaves, and cloves, and stir to combine.
Step 4: Cook beef until tender
Patterson Watkins/Chowhound
Cover and cook on low heat for 8 hours or until the beef is fork-tender.
Step 5: Set the cooked meat aside
Patterson Watkins/Chowhound
Using a slotted spoon, remove the beef from the slow cooker, and set aside on a large platter.
Step 6: Set aside some pan drippings
Patterson Watkins/Chowhound
Remove 2 cups and 4 tablespoons (separated) of the pan drippings from the slow cooker and set aside.
Step 7: Shred the meat
Patterson Watkins/Chowhound
Using a fork, pull the beef into bite-sized shreds.
Step 8: Reheat the shredded meat
Patterson Watkins/Chowhound
Return the pulled beef to the slow cooker pot, stir to combine with the remaining pan drippings, and program the cooker to the warm setting for 20 minutes.
Step 9: Simmer reserved pan drippings
Patterson Watkins/Chowhound
To make the pizza sauce, place the 2 cups of the reserved pan drippings in a medium saucepan. Bring to a simmer over medium heat.
Step 10: Whisk in tomato paste
Patterson Watkins/Chowhound
Once simmering, add the tomato paste, and whisk to combine.
Step 11: Simmer to thicken sauce
Patterson Watkins/Chowhound
Simmer the sauce for 5 minutes, or until the sauce has thickened (about the consistency of enchilada sauce). Remove from the heat and set aside.
Step 12: Heat oil in skillet
Patterson Watkins/Chowhound
To make the mashed pinto beans, heat olive oil in a large skillet over medium heat.
Step 13: Saute beans
Patterson Watkins/Chowhound
Once hot, add the beans and saute for 2 minutes.
Step 14: Stir in pan drippings
Patterson Watkins/Chowhound
Add the reserved 4 tablespoons of pan drippings to the skillet and stir to combine with the beans. Cook for 2 more minutes or until the beans become very soft.
Step 15: Mash the beans
Patterson Watkins/Chowhound
Remove the skillet from the heat and mash the beans using a potato masher (alternatively, you can puree the beans using a food processor). Set aside.
Step 16: Preheat the oven
Patterson Watkins/Chowhound
Preheat the oven to 400 F.
Step 17: Prep baking sheets
Patterson Watkins/Chowhound
Line 2 large baking sheets with parchment paper.
Step 18: Place tortillas on baking sheets
Patterson Watkins/Chowhound
Place 2 tortillas on each baking sheet.
Step 19: Divvy up the beans
Patterson Watkins/Chowhound
Divide the mashed pinto beans between the tortillas and spread out evenly.
Step 20: Divvy up the shredded beef
Patterson Watkins/Chowhound
Divide the pulled beef between the tortillas, spreading out evenly over the beans.
Step 21: Sprinkle on the cheese
Patterson Watkins/Chowhound
Top the beef with a light sprinkle of the Oaxaca and cheddar cheeses (about 2 to 3 tablespoons in total).
Step 22: Layer on another tortilla
Patterson Watkins/Chowhound
Place a tortilla on top of each pizza and gently press to create a flat surface.
Step 23: Add sauce
Patterson Watkins/Chowhound
Top these tortillas with 2 to 3 tablespoons of the pizza sauce, spreading out evenly.
Step 24: Add cheese
Patterson Watkins/Chowhound
Sprinkle with the remaining cheeses and place in the oven.
Step 25: Bake the pizzas
Patterson Watkins/Chowhound
Bake for 15 minutes, or until the cheese has melted and the edges of the pizzas are crisp.
Step 26: Slice the pizzas
Patterson Watkins/Chowhound
Remove the baking sheets from the oven and slice the pizzas into quarters.
Step 27: Garnish and serve the gourmet Taco Bell Mexican pizzas
Patterson Watkins/Chowhound
Top pizzas with tomatoes, pickled red onion, sour cream, guacamole, and cilantro before serving.
What to serve with gourmet Taco Bell Mexican pizzas
- 5-Ingredient Cowboy Caviar Recipe
- Cucumber Lime Agua Fresca Drink Recipe (Agua Fresca De Pepino)
- Classic 5-Ingredient Pico De Gallo Recipe
- Grilled Romaine And Corn Salad With Herby Mustard Dressing Recipe
Gourmet Taco Bell Mexican Pizza Recipe
5 (28 ratings)
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If you like Taco Bell’s Mexican pizza, then you’ll love this homemade and gourmet take on the fast food staple.
Prep Time 30 minutes Cook Time 8.5 hours servings 4 Servings
Total time: 9 hours
Ingredients
- 1 (2-pound) chuck or sirloin roast, portioned into large chunks
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1 cup minced yellow onion
- 4 garlic cloves, peeled and minced
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced canned chipotle peppers in adobo
- 1 cup beef broth
- 2 bay leaves
- 2 whole cloves
- 5 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 (15 ½-ounce ) can pinto beans, drained and rinsed
- 8 taco-sized flour tortillas
- 1 ½ cups shredded Oaxaca cheese
- 1 ½ cups grated cheddar cheese
- 1 cup diced fresh tomatoes
- ½ cup pickled red onion
- ½ cup sour cream
- ½ cup guacamole
- ½ cup fresh cilantro
Directions
- Add beef chunks to your slow cooker pot.
- Add the salt, cumin, oregano, pepper, onion, and garlic to the slow cooker and stir to combine.
- Add the lime juice, vinegar, chipotle peppers, beef broth, bay leaves, and cloves, and stir to combine.
- Cover and cook on low heat for 8 hours or until the beef is fork-tender.
- Using a slotted spoon, remove the beef from the slow cooker, and set aside on a large platter.
- Remove 2 cups and 4 tablespoons (separated) of the pan drippings from the slow cooker and set aside.
- Using a fork, pull the beef into bite-sized shreds.
- Return the pulled beef to the slow cooker pot, stir to combine with the remaining pan drippings, and program the cooker to the warm setting for 20 minutes.
- To make the pizza sauce, place the 2 cups of the reserved pan drippings in a medium saucepan. Bring to a simmer over medium heat.
- Once simmering, add the tomato paste, and whisk to combine.
- Simmer the sauce for 5 minutes, or until the sauce has thickened (about the consistency of enchilada sauce). Remove from the heat and set aside.
- To make the mashed pinto beans, heat olive oil in a large skillet over medium heat.
- Once hot, add the beans and saute for 2 minutes.
- Add the reserved 4 tablespoons of pan drippings to the skillet and stir to combine with the beans. Cook for 2 more minutes or until the beans become very soft.
- Remove the skillet from the heat and mash the beans using a potato masher (alternatively, you can puree the beans using a food processor). Set aside.
- Preheat the oven to 400 F.
- Line 2 large baking sheets with parchment paper.
- Place 2 tortillas on each baking sheet.
- Divide the mashed pinto beans between the tortillas and spread out evenly.
- Divide the pulled beef between the tortillas, spreading out evenly over the beans.
- Top the beef with a light sprinkle of the Oaxaca and cheddar cheeses (about 2 to 3 tablespoons in total).
- Place a tortilla on top of each pizza and gently press to create a flat surface.
- Top these tortillas with 2 to 3 tablespoons of the pizza sauce, spreading out evenly.
- Sprinkle with the remaining cheeses and place in the oven.
- Bake for 15 minutes, or until the cheese has melted and the edges of the pizzas are crisp.
- Remove the baking sheets from the oven and slice the pizzas into quarters.
- Top pizzas with tomatoes, pickled red onion, sour cream, guacamole, and cilantro before serving.
Nutrition
| Calories per Serving | 1,449 |
| Total Fat | 82.0 g |
| Saturated Fat | 33.1 g |
| Trans Fat | 0.2 g |
| Cholesterol | 282.1 mg |
| Total Carbohydrates | 91.5 g |
| Dietary Fiber | 11.2 g |
| Total Sugars | 11.1 g |
| Sodium | 2,146.7 mg |
| Protein | 85.4 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe
Can I speed up the cooking process for the beef?
Patterson Watkins/Chowhound
It’s no secret that slow-cooking meat yields decadently tender results, but 8 hours can be long if you’re craving a Mexican pizza now. Although it won’t be immediate, Watkins notes that you can shorten the cook time in a few different ways. For starters, you can increase the slow cooker to high and cook the meat for half the duration. Alternatively, skip the slow cooker method and instead cook the beef on the stovetop in a pot or Dutch oven, or in the oven.
If you’re going for the stovetop method, she recommends, “You’ll want to sear the sirloin/chuck pieces before proceeding (medium-high heat, a little oil, seared on all sides).” This will give the meat some browning, building more complexity into the dish. “Then, remove the seared beef, and construct the broth (as instructed) by adding those ingredients to your pot/Dutch oven, and bringing to a simmer,” she advises. “Reduce the heat to low once the broth comes to a simmer.” Then, return the beef to the pot, cover, and cook for 3 hours or until fork tender.
Meanwhile, if you’d rather cook the meat in the oven, Watkins says, “Preheat to 350 F, return the seared beef to the simmering broth, cover (either with the lid or aluminum foil), and braise for three hours (until fork tender).”
What other toppings could I add to my Taco Bell-inspired Mexican pizza?
Patterson Watkins/Chowhound
Whether you’re ordering a Mexican pizza off the Taco Bell app or making your own, Watkins notes, “There are so many customizable options available at Taco Bell, you can ad-lib your homemade gourmet Mexican Pizza to include any (or all) of your favorites.” For her recipe, she chooses straightforward toppings like sour cream, diced tomatoes, and guacamole. However, you don’t have to stop there.
“Feel free to add jalapeños, black olive rings, shredded lettuce, seasoned rice, or, my favorite, those tasty fiesta strips,” Watkins recommends. Meanwhile, Mexican pizza sauce is a fun twist on classic tomato, but you can take the inspiration further and opt for more creative sauces. “You can absolutely include your favorite taco sauces (I keep a few Taco Bell packets in the packet drawer just for occasions like this one),” Watkins wisely recommends. Otherwise, you can easily treat the Mexican pizza as you would a platter of nachos, piling on your favorite toppings or even layering them in as you construct for a one-of-a-kind, truly gourmet Mexican pizza.