Taco Bell is revamping their menu which sadly means we’re losing the Mexican pizza. But before drowning your tears in a pitcher of margaritas, take comfort in the fact that they’re extremely easy to make at home. I’ll go out on a limb and say these are even better.
I have no idea how many of these you plan on consuming at once, so I wrote the recipe to make one Mexican pizza, in the event you’re feeling reasonable. Said alternatively, they’re easily scalable. They’re also great to make for a group because they cook in the oven vs. managing a bunch of quesadillas on the stovetop.
- 2 8-inch flour tortillas
- 2 tsp vegetable or canola oil
- 1/3 – 1/2 cup refried beans (depends on how “beany” you want it)*
- Pinch of chili powder
- Pinch of cumin powder
- Fine sea salt
- 1/4 cup enchilada or taco sauce
- 1/2 cup shredded mexican cheese blend
- 1/2 jalapeno, sliced (optional)
- 1/4 cup store-bought pico de gallo (or 1/2 a chopped roma tomato)
- Hot sauce, for serving
- Preheat the oven to 400 degrees.
- In a large nonstick pan, add 1 tsp vegetable oil over medium-high heat. Add the tortilla, swirling it to evenly coat it in the oil. Cook, flipping halfway through, until the tortilla is slightly crisp and golden brown on both sides. Repeat with the remaining tortilla and remaining 1 tsp vegetable oil.
- Warm up the refried beans in a microwave safe bowl. Stir in the chili powder, cumin, and salt to taste.
- Line a baking sheet with aluminum foil and place the first tortilla on the baking sheet. Slather the beans on top of the tortilla.
- Place the second tortilla on top. Spread the enchilada sauce on top of the tortilla. Sprinkle the shredded cheese on top. Add the sliced jalapenos (if using).
- Bake until the cheese is melted, approximately 10 minutes. Top with diced tomato or pico de gallo, cut into four wedges, and enjoy with hot sauce.