The world in travel girl eyes.

Copycat Taco Bell Mexican Pizza

When date night rolls around, how do you choose where to go?! Does your significant other make the choice? Do you brainstorm together? Is it up to you? As much as I always try to get the Mark man to make the call, it’s almost always up to me.

Why, you ask?

Because I’m a nut job.

The decision is HUGE. Blow it, and you’ll be kicking yourself for the rest couple days, at least. Nothing is worse than finally making a decision, only to regret it and wish you went with something else. 

So what can I say, it’s a lot of pressure. (I know, life is tough.) The hardest part is narrowing down the type of food. Do I want American, pub-like food? Italian? Mexican?

… usually it boils down to Italian vs. Mexican. And those are two totally different things, how could I not know!? Come on, Steph. Do you want spaghetti or tacos?! Chooooooose damnit!

Well this is my best shot at mixing the two together. And it is superb. And perfect for Cinco De Mayo coming up! (At least Cinco De Mayo shuts off my internal food battle for a day. You have to go with Mexican.)

So am I alone in this, or do you have a freakishly hard time deciding where to treat yourself for food!? I need to know where I stand on this….  let’s hear it!


  • 1 pound lean ground beef
  • 1 (1 ounce) packet taco seasoning
  • ½ cup water
  • 6 medium-size flour tortillas
  • 1 (16 ounce) can refried beans
  • 1 (16 ounce) can red enchilada sauce (I used pizza sauce and loved it!)
  • 1 cup shredded cheddar cheese (you can also use mozzarella or cheddar jack)
  • 1 cup shredded pepper-jack cheese
  • 1 small tomato, diced
  • ⅓ cup sliced black olives


  1. Preheat oven to 325 degrees.
  2. Lightly coat 2 baking sheets with vegetable spray and place 3 tortillas on each. Heat in the oven for 5 minutes. Flip, and bake for another 5 minutes. They should be slightly golden and crispy. Remove them from the oven and set aside.
  3. Meanwhile, cook the ground beef over medium high heat in a large skillet. Drain excess grease and mix in taco seasoning and water. Bring it to the boil and then reduce the heat to medium low. Simmer for 10 additional minutes, stirring occasionally and then remove from heat.
  4. Heat the refried beans in a microwave safe bowl for 30-60 seconds, until they’re heated through but not too hot. Spread a thin layer across the top of 3 tortillas.
  5. Distribute the taco meat evenly across the top of the same tortillas and then top with the 3 remaining bare tortillas. Spread the enchilada or pizza sauce on the top of each one and then top each with cheese, black olives, and tomatoes.
  6. Place pizzas back on a baking sheet and bake for 10 minutes, or until cheese is melted and warm. Let it stand for 5 minutes, slice, and enjoy!

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