Taco Bell-Style Mexican Pizza

Name: Taco Bell-Style Mexican Pizza
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 organic corn tortillas; 1 lb organic grass-fed ground beef; 3 tbsp avocado oil, divided (plus more for brushing tortillas); 1 cup organic refried pinto beans (or cooked pinto beans, mashed); 1 tsp ground cumin, divided; 1 tsp smoked paprika, divided; 1/2 tsp garlic powder; 3 tbsp tomato paste (for the red sauce); 1/3 cup water (for the red sauce); 1 cup shredded sharp cheddar cheese; 2 roma tomatoes, diced; 1/4 cup minced cilantro; Salt and black pepper to taste

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Non-GMO
Organic
Whole-Food
Clean-Eating

Cuisine Mexican
Course Main
Prep 15 min
Cook 10 min
Serves 4

Ingredients

4 organic corn tortillas
1 lb organic grass-fed ground beef
3 tbsp avocado oil, divided (plus more for brushing tortillas)
1 cup organic refried pinto beans (or cooked pinto beans, mashed)
1 tsp ground cumin, divided
1 tsp smoked paprika, divided
1/2 tsp garlic powder
3 tbsp tomato paste (for the red sauce)
1/3 cup water (for the red sauce)
1 cup shredded sharp cheddar cheese
2 roma tomatoes, diced
1/4 cup minced cilantro
Salt and black pepper to taste

Clean swaps

How we upgrade the restaurant version with better ingredients.

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What you'll need

Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
Enameled Dutch oven — For braises, roasts, and one-pot mains.
Instant-read thermometer — The only reliable way to nail doneness without guessing.

Instructions

Preheat oven to 400°F. Brush both sides of the tortillas with avocado oil, place on a baking sheet, and bake 5-7 minutes, flipping once, until golden and crisp — the crispy tortilla shells are the foundation of a Mexican Pizza.
Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula until browned.
Drain excess liquid, then stir in half the cumin, half the paprika, the garlic powder, salt, and pepper with a splash of water. Simmer 5 minutes.
Make the red sauce: whisk tomato paste, 1/3 cup water, the remaining cumin and paprika, and a pinch of salt in a small saucepan. Simmer 2 minutes until smooth.
Warm the refried beans in a small pan.
Assemble: spread refried beans over two of the crisp tortillas, top with the seasoned beef, and cap each with a second crisp tortilla.
Spread the red sauce over each top tortilla, then sprinkle with shredded cheddar and diced tomatoes.
Broil for 2-3 minutes until the cheese is melted and bubbly. Garnish with cilantro and cut each pizza into quarters.

FAQ

Why use avocado oil instead of canola or vegetable oil?

Avocado oil is a cold-pressed option that retains more nutrients compared to seed oils which are often heavily processed with high heat.

What makes the cheese in this recipe better for health?

The organic shredded sharp cheddar used here does not contain artificial preservatives, colors, or flavors, and is aged naturally without pasteurization.

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