Bean
taco bell style pizza
- Prep time 30 minutes
- Cook time 40 minutes
- Serves 6
Author Notes
If you haven’t had the taco bell pizza, a) go to your nearest taco bell and order one immediately and b) why not? It’s this distinct concoction made up of crispy flour tortillas stuffed with creamy refried beans and seasoned beef, smothered in a red enchilada sauce, and topped with cheese, olives, tomatoes and scallions (I add avocados, cause California).
We celebrate taco Tuesday over here religiously. It’s my kid’s favorite meal day of the week, and they are always curious as to what type of taco we’ll be having that evening, since I switch it up on the regular.
This year, national pizza day fell on a Tuesday, so I thought it was the right time, to try out my own version of the taco bell pizza. And let me tell you… It. Did. Not. Disappoint. Not one little bit.
In fact, it turned out even better that I thought, because just like a regular taco bar, I could customize each pizza to the individual eating it. Vegetarian? Leave out the meat. Don’t eat dairy, skip the cheese. Don’t like beans? Don’t need ‘em. And top that sucker with whatever you want… it’s your pizza.
But the original version? Was eaten with gusto. And the taco bell style pizza? Will now be added to the regular taco Tuesday rotation. —Lindsay
Ingredients
- Enchilada Sauce
-
15 ounces
can tomato sauce
-
5 ounces
water
-
1 tablespoon
sugar
-
1 teaspoon
white wine vinegar
-
1 teaspoon
chili powder
-
3/4 teaspoon
coarse salt, crumbled
-
1/8 teaspoon
cayenne
-
1/4 teaspoon
white pepper
-
1 1/2 teaspoons
cumin
-
1 1/2 teaspoons
smoked paprika
-
1 teaspoon
granulated garlic
-
2 teaspoons
trader joe's onion salt
-
2 tsp balsamic vinegar
-
1 tablespoon
ghee
- pizza
-
12
taco sized flour tortillas
-
avocado oil, enough to cover 1/4 inch up the sides of a medium frying pan
-
16 ounces
can refried beans, warmed and stirred
-
2 pounds
ground beef, cooked and seasoned with your favorite taco seasoning or a 1/2 tsp combo each of salt, white pepper, cumin, onion salt, and paprika
-
enchilada sauce
-
3 cups
shredded cheddar cheese
-
6 ounces
can of black olives, sliced
-
1/2 bunch
scallions, sliced
-
1
tomato, chopped
-
1
avocado, chopped
Directions
- Enchilada Sauce
- For the enchilada sauce, in a large sauce pan whisk together tomato sauce, sugar, vinegar, chili powder, salt, cayenne, white pepper, cumin, paprika, garlic, and onion salt together and bring to a boil.
- Once boiling, turn down to simmer and let sauce reduce and flavors meld for 30 minutes.
- Whisk in balsamic vinegar and ghee.
- While enchilada sauce is simmering, prepare individual pizzas.
- pizza
- Preheat oven to 400 degrees.
- Line two baking trays with tin foil. Spray with avocado oil.
- Heat avocado oil on medium high heat in a medium sized frying pan. When oil heats up, add tortillas one at a time to the pan, flipping after about 30 seconds per side - enough to crisp up tortillas and for them to turn slightly golden.
- Remove tortillas and place on paper towels to dry.
- Place three tortillas on each baking sheet.
- Spread warmed beans carefully, so you don't crack the tortilla, on top of each of the six tortillas. Sprinkle cooked and warmed ground beef over the beans on each tortilla.
- Top the beef with the remaining six tortillas. Spoon a healthy ladle of enchilada sauce over each pizza. Top with shredded cheese.
- Sprinkle tomatoes, olives, scallions, and avocados over the top of the cheese.
- Place the pans in the oven, in the middle rack.
- Bake for 5-10 minutes, enough to heat pizza's through, and to melt cheese. Checking repeatedly to make sure they don't burn. Since all our cooked ingredients should be warm, this process won't take very long.
- Using a pizza cutter, slice each pizza into quarters and serve.
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