Mexican Pizza Recipe (Because Taco Bell is Betraying Us)

Just when we thought 2020 couldn’t get any worse, Taco Bell said, “Hold my Chalupa,” and gutted us all by announcing that it will discontinue the Mexican Pizza starting November 5, 2020. This is in an effort to streamline their menu, and also take a spork to our already broken pandemic hearts.

I’m no stranger to pain inflicted by Taco Bell. I’ve been here before with the loss of the Meximelt (RIP 4/5/19) and more recently, my Beloved, the Double Decker Taco (RIP 9/12/19). I try to bypass my grief by ordering one Crispy Taco and one Soft Taco with nothing but beans, and then slapping them together to form a Frankenstein Double Decker Taco, a reminder of what once was. It does the job (barely), but the saving grace of my Taco Bell trip was that at least there was still the Mexican Pizza (even if its green onions were removed in 2006).

But not anymore. Taco Bell has nothing left to offer me except a Crunchwrap that’s the size of a large folded blanket. I’LL PASS.

Lucky for me and my family, the news of the Mexican Pizza abolition did not make me drive my van into the ocean like it usually would have, but only because I recently came across – and then tweaked – a recipe for an at-home Mexican Pizza. And it’s GOOD. So, I’m going to save some lives here today and pass it along.

Two things you need to know:

1.) This recipe was changed for my vegetarian husband, so it does not have meat in it. (But was that really meat in Taco Bell’s food anyway?) You can cook ground beef (or turkey, Impossible meat, etc.) for taco meat and add that to your Mexican Pizza, but my recipe does not include those ingredients.

2.) The recipe I originally got (and then changed) came from a friend who got it from the IG account @broccyourbody. It was originally a Paleo recipe (I think), so I changed it up to un-Paleo it and make it taste more like Taco Bell. Yes, I made it less healthy. Life it too short to eat almond-flour tortillas if you don’t have to.

MEXICAN PIZZA

1 TBSP+ avocado oil

7-inch flour tortillas (2 per pizza)

1 can refried beans

1 can red enchilada sauce (I use Trader Joe’s brand)

Mexican shredded cheese

Roma tomato, chopped

Green onions, chopped

Black olives, chopped (optional)

Sour cream (optional)

Trader Joe’s Chili Lime seasoning (optional)

Instructions:

1.) Heat refried beans on medium-low heat until cooked. (Cook taco meat, if using.)

2.) Heat avocado oil on medium heat in shallow pan. Fry each tortilla until crisp, flipping after a minute or so. Drain on plate with paper towel in between each tortilla.

3.) When tortillas are all fried, assemble pizzas on a baking sheet with parchment paper or aluminum foil. You may have to do two batches depending on how many you’re making. Put down one fried tortilla and spoon cooked refried beans (and taco meat, if using) onto it, spreading evenly. Top with another fried tortilla. Spoon enchilada sauce on top like you would pizza sauce. Sprinkle some Trader Joe’s Chili Lime seasoning for flavor, and top with Mexican cheese.

4.) Broil for two minutes until cheese is melted.

5.) Top with Roma tomatoes, green onions, and optional olives and sour cream.

6.) Cut in quarters, grab a spork, and drown your sorrows in food.