Taco Bell Mexican Pizza

Taco Bell Mexican Pizza

Ready in 1 hour
20 review(s) averaging 4.3. 90% would make again

Top-ranked recipe named "Taco Bell Mexican Pizza"

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Try this Taco Bell Mexican Pizza recipe, or contribute your own. "" and "Mexican" are two tags used to describe Taco Bell Mexican Pizza.

"Made this tonite....was actually pretty good...I used tostada shells also....didn't measure the green onion, olives, salsa or tomatoes....just eyeballed them....should've used a lil more of the tomatoes....but I was pretty pleased anyway...didn't measure the cheese either....actually the only thing I really measured was the seasonings for the meat..."

- Kimboslice1960

Ingredients

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1/2 ts Salt
1 1/2 ts Chili powder; (preferably
2 tb Water
1 c Cheddar cheese; shredded
1/4 c Green onion; Chopped
1/4 ts Paprika
2/3 c Mild picante salsa
1/2 lb Ground beef
1/3 c Tomatoes; Diced
1 c Monterey jack; Shredded
1 c Crisco Shortening; or cooking
8 6" flour tortillas
1/4 ts Dried minced onion
1 16-oz can Refried beans
1/4 c black olives; Sliced

Original recipe makes 4

Servings  

Preparation

1. Cook the ground beef over medium heat until brown; drain fat from pan. 2. Add salt, onions, paprika, chili powder and water; simmer over medium heat for about 10 minutes stirring often. 3. Heat oil or Crisco shortening in a frying pan over med-high heat. When oil is hot (but not smoking) fry each tortilla for about 30-45 seconds per side and set aside on paper towels. Be sure to pop any bubbles that may form while frying. 4. Heat refried beans according to package. Preheat oven to 400F. 5. Stack each pizza by first spreading 1/3 cup refried beans on the face of one tortilla. Next spread 1/4 to 1/3 cup of the meat, and then another tortilla. Coat your pizzas with two tablespoons of salsa on each then split up the tomatoes and stack them on tope. Next divide up the cheese, onions and olives, in that order. 6. Place pizzas in your hot oven for 8-12 minutes or until cheese on top is melted. Makes 4 pizzas. NOTES : From http://www.topsecretrecipes.com Recipe by: Top Secret Recipes Posted to recipelu-digest Volume 01 Number 593 by Rodeo46898 on Jan 24, 1998


toughmamaof2


Rashaan1995


BettyCrockPot


kelleyday


Kimboslice1960

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Calories Per Serving: 2936 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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So good. We use tortilla chips on top with an extra sprinkle of cheese
Aaronjacobs 1 year ago

Made this tonite....was actually pretty good...I used tostada shells also....didn't measure the green onion, olives, salsa or tomatoes....just eyeballed them....should've used a lil more of the tomatoes....but I was pretty pleased anyway...didn't measure the cheese either....actually the only thing I really measured was the seasonings for the meat...
Kimboslice1960 1 year ago

It was easy to make but I was surprised by family didn't like this. I may try it again with different toppings.
Neenfood 1 year ago

Soo good! I used coconut oil instead of crisco- healthy and delicious! All four kids and hubby loved it. 'This pizza is reeeallly good,' said my very picky 8 yr old who doesn't like to try new food. Thank you so much!
Zemi776 2 years ago

Family enjoyed it...definitely a keeper!
sherlocklabs 2 years ago

twisted1331 2 years ago

It had potential but the crisco was a deal breaker for us - just couldn't get rid of the taste/smell. I wish I had read the reviews first to see the recommendation of using precooked tostada shells. I will try again using those and update my review accordingly
Hoffy79 2 years ago

FullMetalBlonde 2 years ago

Sounds good but is it really that much calories?!
Bmoreartistic 2 years ago

I used pre made tostada hard shells and it turned out great!
BettyCrockPot 2 years ago

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