COPYCAT TACO BELL MEXICAN PIZZA RECIPE | MYRECIPES
Provided by: Nicole McLaughlin
Total time: 20 minutes
Yield: Serves 6 (serving size: 1 pizza)
|⅓ cup masa corn flour, optional|
|12 (6-in.) thin flour tortillas|
|2 tablespoons vegetable oil, divided|
|½ cup taco sauce (such as Ortega taco sauce)|
|¼ cup red enchilada sauce|
|¾ cup pre-shredded Mexican cheese blend|
|¾ cup pre-shredded mozzarella cheese|
|1 ¼ cups refried beans, heated through|
|¾ cup cooked ground beef seasoned with Taco Bell taco seasoning mix|
|½ cup sliced black olives|
|½ cup finely diced tomato|
- Heat a small nonstick skillet over medium. If using corn flour, lightly dredge 1 tortilla at a time in corn flour, and dust off any excess.
- Add 1/2 teaspoon of the oil to skillet, and add a tortilla; cook, turning often, until lightly golden and crisp, about 4 minutes. Set aside on metal rack or paper towels. Repeat with remaining tortillas.
- Stir together taco sauce and enchilada sauce in a small bowl; set aside. Combine cheeses in another bowl; set aside.
- Preheat oven to broil. Spread about 3 tablespoons beans on 1 tortilla; add about 2 tablespoons taco meat. Top with a second tortilla; spread 2 tablespoons sauce mixture evenly over top tortilla, and sprinkle with 1/4 cup of the cheese. Top with 1 tablespoon each of tomatoes and olives. Place on a rimmed baking sheet. Repeat building process with remaining ingredients to make 6 pizzas. Place baking sheet in center of oven, and broil 1 to 2 minutes until cheese is melted. Let stand 3 minutes before cutting into quarters.