Taco Bell Mexican Pizza But Better

The Taco Bell Mexican Pizza is leaving menus forever, and you've asked over and over. Here it is to quell your hunger in perpetuity.



SUPPLIES USED:

Blowtorch

Induction Cooktop


INGREDIENTS:

Mexican Pizza Sauce (enchilada style):

  • 6 ancho chilies

  • 5 guajillo chilies

  • 3 Roma tomatoes

  • 1 onion

  • 5 cloves garlic

  • 1 Tbsp fresh oregano

  • 3 Tbsp oil

  • 1/4 cup white vinegar or acid of choice

  • 1 Tbsp (14g) panela grated

  • Salt to taste


Beans:

  • 3 Tbsp (42g) unsalted butter

  • 1 onion

  • 4 cloves garlic

  • 2 jalapeños

  • 2 cans black beans

  • 1.5 cup chicken stock

  • Salt and pepper to taste


Ground Beef:

  • 1 lb ground beef

  • 3 cloves garlic

  • 1 Tbsp soy sauce

  • Seasonings/spices of choice (chili pepper powders work great here)

  • Salt to taste


Assembly:

  • 1 cup grated cheddar

  • 1 cup grated Monterey jack

  • 2/3 cup crumbled cotija cheese

  • Pickled red onions

  • Fresh cilantro leaves


INSTRUCTIONS:

Sauce Method:

  1. In a 12” skillet over medium heat, add in the chilies and dry toast for 30-40 seconds or until fragrant. Remove from pan.

  2. Separately, in an oiled pan set over medium-high heat char the onions and tomatoes cut side down in batches.

  3. Once charred, chop onions and add back to the pan with the tomatoes, chopped garlic, chopped oregano and saute for 1 minute before adding the dried chilis.

  4. Add just enough water to cover and bring to a light simmer. Simmer until all the vegetables are soft and the chilis tear easily.

  5. Drain all the solids out and place into a blender and blend on high speed.

  6. While blending add in white vinegar and additional cooking liquid to loosen.

  7. Once smooth, stream in neutral tasting oil and blend until emulsified then season with salt and grated panela.


Beans Method:

  1. In a medium-size saucepot, melt unsalted butter over medium heat.

  2. Once bubbling, add in sliced jalapenos, diced onions, roughly chopped garlic, and kosher salt. Saute for 3-4 minutes or softened.

  3. Add black beans and chicken stock. Bring to a simmer and simmer until completely soft.

  4. Drain out the beans. Reserve the bean juice.

  5. Add beans to the blender and blend until smooth. Adjust salt levels.


Meat Method:

  1. In a dry stainless pan set over medium-high heat, press in ground beef, season with salt, and sear until brown. Flip and sear the other side.

  2. Using a handheld masher, mash the beef until fine.

  3. Continue cooking while the fat renders out and the beef is brown and crispy.

  4. Add desired seasoning like soy sauce, and roughly chopped garlic. Mix together.


Tostados Method:

  1. Fill a large pot with canola oil and heat to 350F.

  2. One at a time slowly drop in the tortillas. Fry for 1-2 minutes. Flip and repeat.

  3. Drain over a wire rack set in a rimmed baking sheet. Immediately season with salt.


Assembly Method:

  1. On a fried tortilla, spread on the black beans topped with the chili sauce.

  2. Add on the ground beef and top with another tortilla.

  3. Top with a generous amount of grated mixed cheese (cheddar & monterey jack) and place under a broiler to melt.

  4. Add another drizzle of chili sauce followed by crumbled cotija cheese, pickled red onions, and garnished with cilantro leaves.