Copycat Taco Bell Mexican Pizza for #CincoDeMayo

The Festive Foodies are here today to celebrate Cinco de Mayo which will be here before you know it! Get in the mood and get your recipes ready - take a look at all of the delicious ideas we're sharing with you today!

This was such a delicious recipe! I love all of the components on their own, but putting them together in this way resulted in a very unique and tasty dish. Creamy, warm, crunchy, spicy, crispy, and cool all work together for a very tasty meal that's ready in a flash. 

Cinco de Mayo Recipes

Beef Tamales in the Pressure Cooker by That Recipe

Copycat Taco Bell Mexican Pizza by Making Miracles

Instant Pot Black Beans by Devour Dinner

Key Lime Margaritas by Hezzi-D's Books and Cooks

Mexican Chopped Salad by A Day in the Life on the Farm

Queso with Chorizo by Books n' Cooks

Quinoa Burrito Bowl by Magical Ingredients

Tacos Dorados by Palatable Pastime

The Best Beef Enchiladas with Homemade Enchilada Sauce by Blogghetti

Copycat Taco Bell Mexican Pizza

Makes 4 pizzas

Ingredients

1 pound ground beef

1 small onion, minced

1 packet taco seasoning

1/3 cup water

1/4 - 1/2 cup vegetable oil

8 flour tortillas (taco size)

1 (15-oz) can refried beans

1 (10-oz) can enchilada sauce

2 cups shredded Mexican cheese blend

Directions

1. Combine the ground beef and onion in a medium to large nonstick skillet and cook over medium to medium-high heat, about 8-10 minutes, stirring occasionally, until beef is cooked through and onions are tender. Sprinkle taco seasoning over the meat and add 1/3 cup water. Stir to evenly combine and allow to simmer for a minute (should be thick). Taste the meat mixture and adjust with additional taco seasoning or a little chili powder / cumin / garlic powder to your tastes.
2. Preheat the oven to 400 degrees and set a baking tray or two off to the side.
3. In a large nonstick skillet coat the bottom with oil and heat - should be hot enough to fry the tortillas, but not smoking. 
4. Add one tortilla at a time, cooking for 15-30 seconds or so per-side, just until puffy, golden, and crispy (don't overcook, and adjust the oil temperature during cooking if needed to prevent burning). Add additional oil to the pan during frying, if needed, to keep a light coating on the bottom.
5. Place fried tortillas on paper towels to drain.
6. When all tortillas are prepared, line 4 of them up on the baking sheets.
7. Heat the refried beans briefly, to make them easier to stir and spread. Divide the beans between the bottom tortillas. Divide the meat mixture over the the beans (you don't have to use the full amount if it's too much per tortilla).
8. Top with the second tortilla. Spoon about 2 TBS of enchilada sauce over the top of each pizza, then sprinkle with about 1/4 cup of shredded cheese (more / less to taste).
9. Bake in the pre-heated oven for about 8 minutes - until cheese is melted and tortillas are crispy.
10. Slice and serve immediately topped with your favorite additions: diced tomatoes, diced olives, shredded lettuce, sour cream, etc.

Recipe adapted from The Country Cook