Double-decker Taco Bell-inspired Mexican pizzas!
Sitting pretty in between two crispy flour tortillas is your choice of a beef and bean or a chicken and corn filling with salsa acting as the sauce.
On the top is more salsa, cheese and any toppings you like – the very same ones you would put on a taco – black olives, fresh tomato, red onion, avocado and sour cream.
I like to think these are more method than a precise recipe.
You can mix and match any fillings and toppings you like with success. The basic method is to crisp up the tortillas in a frying pan first so they don’t get soggy, top with some kind of sauce – it can be salsa, picante, enchilada and even taco sauce, then add a layer of filling.
You can use all beans or black beans and sweet potatoes for a vegetarian version, use a leftover rotisserie or roasted chicken, steak, taco meat and even cooked shrimp.
They’re highly adaptable and completely customizable.
The filling is covered with another crispy tortilla, topped with more “sauce” and cheese plus toppings then baked until hot and golden brown.
Then cut into wedges just like a real pizza and garnish with more toppings like sour cream or avocado.
For a copycat version of Taco Bell’s Mexican pizza spread refried beans on the bottom tortilla, top with taco meat, another tortilla, enchilada sauce, Mexican three cheese blend and dot the top with fresh tomatoes. That’s as close as I can get without actually ever eating one.
What would you put in your version?
- 8 (8-inch) flour tortillas
- vegetable or canola oil
- 2 - 3 cups salsa,
picanteor enchilada sauce
- 1 pound ground beef
- 1 packet of taco seasoning (or use my homemade mix)
- 1 can (13 ounces) red kidney or black beans, drained and rinsed
- 2 cups chopped, cooked chicken
- 1 + ⅓ cups corn
- 2 cups shredded Mexican blend cheese
- fresh chopped tomatoes
- diced avocado or guacamole
- sliced black olives
- diced red onion
- sour cream
- Heat a large frying pan over medium heat with enough oil to generously cover the bottom. Cook the tortillas one at a time until golden and crispy, turning them to cook both sides. If any bubbles pop up gently poke them with the corner of a spatula. Drain them on paper towels and add more oil to the pan as needed. Let cool.
- If making the beef version cook the meat according to the taco package's directions.
- Preheat oven to 375 degrees F. Grease 2 large baking sheets lightly with oil.
- Set two tortillas on each of the baking sheets so they don't touch. Spread salsa over the bottom of each one from edge to edge. Divide the meat and beans or chicken and corn among each one and spread out evenly.
- Top with another tortilla, more
sauceand the cheese. You can add some of the toppings now - like the olives and red onion or save them for after if you like them raw.
- Bake 15 - 20 minutes until lightly browned around the edges. Remove to a cutting board with a large spatula and cut into wedges. Serve with your choice of toppings.