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
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
Instructions
- 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’.
- 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:
- Place one taco shell crust on the plate, spoon 1-2 Tablespoons of refried beans onto the crust. Smooth to edges.
- Top with second crust. Spread 1-2 Tablespoons of picante sauce on top to edges. Top with ground meat mixture.
- Sprinkle with cheese and place under broiler for 2 minutes or until cheese just begins to melt.
- Top with onions, olives and tomatoes or any other toppings.
Nutrition
Serving: 1pizza · Calories: 451kcal · Carbohydrates: 60.7g · Protein: 26.2g · Fat: 18g · Saturated Fat: 5.8g · Cholesterol: 45.6mg · Sodium: 461.5mg · Fiber: 2.4g · Sugar: 0.7g
