Mexican Pizza

I’ll confess: when Taco Bell yanked the Mexican Pizza from the menu temporarily, I low-key mourned for days. It was the default order I turned to when life demanded easy, cheesy comfort. So the moment I rediscovered this copycat version (yes—I tinkered, tested, and taste-budded), I knew I had to share. Because friends, this “Mexican Pizza” might just be better than the original—and yes, it’s totally weeknight dinner–worthy.

If you’re craving that crispy, savory, cheesy magic with a twist, this is your go-to. Let’s dig in.

Mexican Pizza

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Prep 5 minutes mins

Cook 20 minutes mins

Total 25 minutes mins

Ingredients

• ▢ 12 soft taco shells
• ▢ 8 ounces ground beef or turkey
• ▢ 1 medium tomato diced
• ▢ 3-4 green onions, thinly sliced
• ▢ 1 small can black olives drained
• ▢ 1 jar picante sauce
• ▢ 1 cup low-fat cheddar cheese shredded
• ▢ additional toppings as desired

Method

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1. Brown meat in non-stick skillet. When no longer pink, drain and add a few spoons of the picante sauce to the meat. Just enough to make it ‘wet’.
2. In another non-stick skillet, over medium-low heat, begin “frying” the taco shells for approximately 1-2 minutes on each side. (This depends on how crunchy you want your crust.)

To assemble:

1. Place one taco shell crust on the plate, spoon 1-2 Tablespoons of refried beans onto the crust. Smooth to edges.
2. Top with second crust. Spread 1-2 Tablespoons of picante sauce on top to edges. Top with ground meat mixture.
3. Sprinkle with cheese and place under broiler for 2 minutes or until cheese just begins to melt.
4. Top with onions, olives and tomatoes or any other toppings.

Nutrition

Serving1pizzaCalories451kcalCarbohydrates60.7gProtein26.2gFat18gSaturated Fat5.8gCholesterol45.6mgSodium461.5mgFiber2.4gSugar0.7g

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