Making the Enchilada Sauce:
In a small saucepan, heat the vegetable oil over medium heat.
Stir in the flour and chili powder, cooking for about one minute to form a paste.
Add the garlic powder, onion powder, oregano, and paprika, stirring to combine.
Gradually whisk in the chicken or vegetable broth, stirring until the sauce is smooth and thickened.
Season with salt and pepper to taste, then remove from heat and set aside.
Assembling the Mexican Pizza:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet, cook the ground beef over medium heat until browned and cooked through.
Drain any excess grease from the skillet, then stir in the taco seasoning mix and a little water according to the packet instructions.
Spread a thin layer of refried beans onto each flour tortilla, then place them on the prepared baking sheet.
Top each tortilla with a spoonful of the seasoned ground beef, followed by a drizzle of enchilada sauce.
Sprinkle shredded cheese over the beef and sauce, then place another tortilla on top to form a “pizza.”
Repeat the layering process with the remaining tortillas, beef, sauce, and cheese.
Bake the Mexican pizzas in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before garnishing with diced tomatoes, green onions, and sliced black olives.
Recipe Tips and Variations
For a vegetarian version, substitute the ground beef with black beans or seasoned tofu.
Customize your Mexican pizza with your favorite toppings such as jalapeños, diced bell peppers, or avocado slices.
Make a larger batch of enchilada sauce and store it in the refrigerator for up to one week to use in other Tex-Mex dishes.
Serving Suggestions
Serve your Copycat Taco Bell Mexican Pizza hot and fresh from the oven, garnished with a dollop of sour cream, a sprinkle of fresh cilantro, and a squeeze of lime juice. Pair it with a side of Mexican rice, refried beans, or a crisp green salad for a complete and satisfying meal.
Continued on next page (page 3)
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